Nectarine Frangipane Tart - Italian Frangipani (video Recipe)

Sharing is caring!

Nectarine Frangipane Tart 

Nectarine frangipane tart is the perfect summer dessert with seasonal stone fruits like nectarines and peaches. Slices of nectarines nestled in an almond pastry cream called creme frangipane and baked in a rich buttery homemade shortcrust pastry.

The best thing about summer is the lovely stone fruits that are in season. Don't you agree? If you are a fruit and dessert lover like me, then you know what I'm talking about. I absolutely love peaches, plums, apricots, and even figs and nectarines in my tart!!

The filling is made of this deliciously creamy and rich almond pastry cream using almond meal. My Rhea loves to indulge in the kitchen with me sometimes. So you can see her hands in the video today.

I also had some gorgeous peaches lying around and since she loves peaches we also made a mini peach frangipane for her. So we used the leftover pastry in a smaller tart pan and she made her own creme frangipane for the filling. It's wonderful to see her so excited to create something herself.

What is Frangipane? 

Frangipane, or almond cream, is known as Frangipani in Italian and creme frangipane in French. It is a creamy custard filling made with almonds, eggs, butter, and sugar, sometimes referred to almond pastry cream. And it's often used as fillings in tarts with fruits as well as in puff pastry treats. It's a very versatile filling that works beautifully in any dessert.

Is almond paste, marzipan and frangipane the same? 

Almond paste, marzipan, and frangipane are all made with almonds. And yet, they are all different. Marzipan is soft, sweeter and can be eaten like candy on its own. Almond paste is less sweet and is usually used as an ingredient in baking. You can also make marzipan from almond paste. 
In comparison, frangipane is raw and contains eggs. Hence, it needs to be baked with something. In this recipe, we spread it in a tart with nectarines or peaches and bake it. You can also spread it in puff pastry with or without fruit for a delicious baked pastry. 

How do you make the perfect frangipane? 

The basic frangipani recipe has a ratio of 1 part butter, 2 parts each of flour, sugar, and eggs. Everything else is up to customization. 

• 100 grams (1 cup) almond meal 
• 50 grams (1/4 cup) unsalted butter
• 100 grams (1/2 cup) sugar
• 2 large eggs

Ingredients and substitutes (Save/Pin)

• Nectarines - This is made with nectarines. And yet, peaches, plums, and apricots work just as well. I have shared with you my Fig Tart last year. This is quite similar in the recipe and yet so different in flavors.
• Almond Meal - A classic frangipane is made with almonds. Having said that, I have often made tarts with a 'creme frangipane' made from cashews and hazelnuts. Almond meal is easily available in most supermarkets these days. And yet, you can easily make it at home - how to make homemade almond meal in 5 mins. 
• All-purpose flour - Not much but it's necessary as a thickening agent. 
• Eggs -  Always use large size eggs when baking unless specified. The size of eggs varies significantly these days. So, as a guide, large eggs weigh between 50 to 60 grams.
• Butter - I prefer to use unsalted butter so I can control the quantity of sugar in my recipe. And yet, if salted butter is all you gave go ahead and use it. Just omit salt in the recipe.
• Vanilla - A good quality vanilla will make a huge difference in anything you make. Premium vanilla can be expensive, which is why I make my own homemade vanilla extract, bean paste or sugar.

Homemade shortcrust pastry

I am using homemade rich shortcrust pastry using the creaming method. And yet, you can also use my sweet shortcrust pastry using the classic cutting method. Alternatively, you can use a store-bought shortcrust pastry that is easily available in any supermarket these days. You can find these ready to roll or already prebaked.

For ready to roll pastry - follow my method below - roll and line the pastry tart. Bake it with pie weight for 20 minutes then without pie-weight until golden brown.

Useful Tips & Tools

• The pastry blender is a great tool to have if you plan to make pies often by hand.
• I love using my food processor to make any kind of pastry. It takes minutes and the butter is evenly distributed giving you a nice uniform bread crumb consistency. Never use an electric mixer as it will cream not pulse the dough.
• Also, a wooden barrel rolling pin makes for easy rolling. Especially, when working with pastry. I love using my French rolling pin for almost everything.
• And, a pie chart rolling mat is a great guide to have for beginners who are new to baking. This takes the guesswork out if the dough has rolled big enough.
• A set of tart pans are a great investment. A 9-inch tart pan makes a good size dessert for a small family of four and a 10-inch for a larger family of 6. The 7-inch tart pans and 5-inch tart pans work great to gift family and friends. For mini tarts, I like to use either a tray like this with a pastry tamper or small mini egg tart molds or mini tartlets.
• Pie weights work great when you need to blind bake a pastry. Although you can use any baking beans like dried beans.
• And, my pie crust shield was a great investment. So, I don't have to struggle with covering the edges with foil.
• My kitchen timer is one tool I cannot do without. I use it the moment something goes into the oven.

Nectarine Frangipane Tart (Save/Pin)

Prepare shortcrust

• Cream butter and sugar for just a minute until well combined.
• Add the vanilla, salt and egg yolk - and combine well.
• Lastly, fold the flour - fold until combined.
• Make a disc and wrap in plastic/cling wrap.
• Chill the dough in the refrigerator for at least two hours until firm to roll.
• Roll the dough between two pieces of parchment paper dusted with flour.
• Once you've reached the desired size or thickness - peel away the bottom layer of the parchment paper.
• Lift the edges of the parchment paper and invert the crust into the tart pan. Then peel away the second parchment paper.
• Gently press the dough into the tart pan making sure to press down into the shape of the pan.
• Trim the excess dough at the edges with a rolling pin, or your thumb.
• Chill the tart shell for a minimum of 30 minutes.

Blind bake the tart shell

• Preheat the oven at 190 C/ 375F.
• Line the chilled dough with parchment paper or foil.
• Fill the inside of the shell with pie weights.
• Bake for 15 to 20 minutes until the edges are lightly starting to brown.
• Remove the pie weights and parchment paper.
• Set aside to cool.

Prepare fruits

• Cut the nectarines in half.
• Core the seed and slice each half in about 4 to 6 slices.
• Sprinkle lemon juice and set aside.

Prepare creme Frangipane

• In a bowl cream butter and sugar.
• Add eggs, cream, vanilla, flour, and almond meal.
• Set aside.

Nectarine Frangipane Tart Progress Pics2

Nectarine Frangipane Tart Progress Pics4

Nectarine Frangipane Tart Progress Pics3

Nectarine Frangipane Tart Progress Pics5

Assemble 

• Preheat the oven at 170 / 340 F.
• Spread frangipane filling evenly in the pre-baked crust.

• Carefully arrange nectarines over the filling.
• Continue to bake until the filling is puffed and lightly golden about 25 to 30 minutes more.
• Cool in the tart pan for at least 30 minutes before you serve it.
• Serve with a dollop of fresh creme or dollop of ice cream.

Nectarine Frangipani Tart

Author: Veena Azmanov

5 from 18 votes

Print Pin Rate

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

Calories: 406kcal

Adjust Servings Here: 10 Servings

Description

Nectarine frangipane tart is the perfect summer dessert with seasonal stone fruits likes nectarines and peaches. Slices of nectarines nestled in an almond pastry cream called creme frangipane and baked in a rich buttery homemade shortcrust pastry.

ADJUST SERVINGS HERE - 10 Servings

Ingredients

Makes one 9-inch Frangipane Tart

Shortcrust Pastry

• 200 grams (1.6 cups) All-purpose flour
• 113 grams (0.5 cups) Unsalted butter
• 75 grams (0.63 cups) Powdered sugar
• 1/8 tsp (0.13 tsp) Salt
• 1 (1 ) Egg yolk large
• 1 tsp (1 tsp) Vanilla extract

Frangipane Filling

• 100 grams (0.89 cups) Almond meal
• 50 grams (0.22 cups) Unsalted butter
• 100 grams (0.5 cups) Sugar
• 2 (2 ) Large eggs
• 2 tbsp (2 tbsp) Flour
• 1 tsp (1 tsp) Lemon juice
• 120 ml (0.51 cups) Whipping cream
• 1 tsp (1 tsp) Vanilla extract
• 1/4 tsp (0.25 tsp) Salt

Fruits

• 4 (4 ) Large nectarines stoned and quartered
• 1 tsp (1 tsp) Lemon juice

Instructions

Prepare shortcrust

• Cream butter and sugar for just a minute until well combined.
• Add the vanilla, salt and egg yolk - and combine well.
• Lastly, fold the flour - fold until combined.
• Make a disc and wrap in plastic/cling wrap.
• Chill the dough in the refrigerator for at least two hours until firm to roll.
• Roll the dough between two pieces of parchment paper dusted with flour.
• Once you've reached the desired size or thickness - peel away the bottom layer of the parchment paper.
• Lift the edges of the parchment paper and invert the crust into the tart pan. Then peel away the second parchment paper.
• Gently press the dough into the tart pan making sure to press down into the shape of the pan.
• Trim the excess dough at the edges with a rolling pin, or your thumb.
• Chill the tart shell is chilled for a minimum of 30 minutes.

Blind bake the tart shell

• Preheat the oven at 190 C/ 375F.
• Line the chilled dough with parchment paper or foil.
• Fill the inside of the shell with pie weights.
• Bake for 15 to 20 minutes until the edges are lightly starting to brown.
• Remove the pie weights and parchment paper.
• Set aside to cool.

Prepare fruits

• Cut the nectarines in half.
• Core the seed and slice each half in about 4 to 6 slices.
• Sprinkle lemon juice and set aside.

Prepare creme Frangipane

• In a bowl cream butter and sugar.
• Add eggs, cream, vanilla, flour and almond meal.
• Set aside.

Assemble

• Preheat the oven at 170 / 340 F.
• Spread frangipane filling evenly in the pre-baked crust.
• Carefully arrange nectarines over the filling.
• Continue to bake until the filling is puffed and lightly golden about 25 to 30 minutes more.
• Cool in the tart pan for at least 30 minutes before you serve it.
• Serve with a dollop of fresh creme or dollop of ice cream.

Recipe Notes

 

• For homemade pastry keep the pastry chilled at all times. The chilled pastry will roll beautifully and will not shrink during baking.
• The shortcrust pastry should be rolled thin so you have enough space for filling. Thick pastry when cut, is like a thick biscuit with very little filling.
• Rich shortcrust pastry is best rolled between two sheets of parchment paper especially when you are new to pastry making.
• Do not skip pre-baking the tart. Prebaking the shell ensures the pastry is partially cooked before you add the delicate filling in the tart. The result is a crisp beautiful crust.
• Also, avoid cutting the fruit ahead of time - this will prevent any oxidization, as well as prevent the fruit from releasing too much juice ahead of time. Use fruits as soon as they are cut.
• Cover the edges of the tart if it starts to brown too much. You can use a pie shield or aluminum foil over the edges.

Nutrition Information

Calories: 406kcalCarbohydrates: 42gProtein: 6gFat: 24gSaturated Fat: 11gCholesterol: 103mgSodium: 107mgPotassium: 156mgFiber: 2gSugar: 22gVitamin A: 845IUVitamin C: 3.5mgCalcium: 46mgIron: 1.7mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov

Frequently asked questions

SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.

You may also like

• The Perfect - Sweet Short Crust Pastry 101 - Recipe and Step by Step
• Peach Tart with Crumble Topping
• Classic Blueberry Tart Recipe
• Blackberry Tart just three easy steps (Clafoutis)
• Nectarine Frangipani Tart
• Nectarine Cream Cheese Tart
• Easy Fresh Fig Tart Recipe
• Easy Strawberry Tart Recipe - Classic or Eggless
• Quick and Easy Apple Tart
• Easy Apple Strudel with Filo Pastry
• Apple and Honey Tart Tartan
• Chocolate Ganache Tart
• Chocolate Souffle Tart
• Baked Chocolate Custard Tart
• Pumpkin Pie Chocolate Tart
• Cinnamon Caramel Apple Tart
• White Chocolate Pumpkin Caramel Tart
• The BEST Macadamia Tart 
• Classic Pecan Pie Recipe with Golden Syrup

Apple Pie Recipe

This is my favorite homemade apple pie recipe with sweet soft apples but no pool of juices on the bottom of the pan which means no soggy crust. I always make it from scratch with homemade pie crust using granny sweet apples. Today, I will show you how to make the best apple pie every single time.

Fresh Fig Tart Recipe aka Classic French Fig Tart

When figs are in season this is a must make fruit dessert. This fresh fig tart with a sweet pastry cream based filling can be served on it own. An impressive summer dessert you can bring along to family and friends.

Easy Strawberry Tart Recipe - Classic or Eggless

This Fresh Strawberry Tart is made with buttery shortcrust pastry baked to perfection, filled with rich luxurious creme patisserie then adorned with slices of seasonal strawberries glazed to perfection. A surprisingly easy recipe that can be attempted in parts making this a great make-ahead-dessert for special occasions

Peach Crumble Pie

Peach crumble pie is the perfect way to celebrate seasonal peaches in autumn. Sweet soft peach slices cooked in a thick sugar syrup topped with a streusel for that crisp crumble baked in a buttery flaky crust. The perfect summer fruit pie with peaches.

Sharing is caring!

Related posts:

Fresh Fig Tart Recipe aka Classic French Fig Tart Triple Chocolate Pumpkin Tart Recipe with Video Strawberry Panna Cotta Tart - Video Recipe Cream Cheese Chocolate Mousse Tart - (Video Recipe)