Nectarine Frangipane Tart

This Nectarine Frangipane Tart is a classic French fruit tart made with buttery homemade shortcrust pastry, rich almond frangipane, and fresh summer nectarines. As the tart bakes, the frangipane becomes soft and cake-like while the nectarines caramelize on top, creating an elegant dessert that’s surprisingly easy to make at home.

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Rich, nutty, and irresistibly creamy, frangipane is a classic French pastry cream made with ground almonds, butter, sugar, and eggs. Its luscious texture and almond-infused flavor make it a versatile filling for tarts, cakes, and pastries.

When paired together in a tart, nectarines and frangipane create a harmonious blend of flavors and textures—sweet, juicy nectarines atop a bed of creamy frangipane, all encased in a buttery, flaky pastry shell. The result is a tantalizing treat that celebrates the beauty of summer fruits and the indulgence of French pastry.

What Is Frangipane?

Frangipane is a classic French almond filling made with butter, sugar, eggs, and ground almonds. As it bakes, it becomes soft, buttery, and almost cake-like, making it one of the most popular fillings for fruit tarts.

Its rich almond flavor pairs especially well with stone fruits like nectarines, peaches, apricots, and plums, making it the perfect filling for summer baking.

Why You’ll Love This Nectarine Frangipane Tart

• Classic French-style dessert – Rich almond frangipane baked in buttery homemade shortcrust pastry with fresh nectarines.
• Perfect balance of flavors – Sweet juicy nectarines and buttery almond filling complement each other beautifully.
• Great make-ahead dessert – Bake it a day ahead and dust with powdered sugar just before serving.
• Easy to adapt – Use peaches, apricots, pears, or plums whenever they’re in season.
• Prefer a lighter filling? Try my Cream Cheese Nectarine Tart, made with a creamy cheesecake-style filling instead of classic almond frangipane. It’s another delicious way to enjoy fresh summer nectarines.

Ingredients and Substitutes

• Nectarines – Fresh, ripe but still firm nectarines work best because they hold their shape while baking. There’s no need to peel them—the skins soften beautifully in the oven. You can also use peaches, apricots, plums, or pears.
• Almond Meal – This is the key ingredient in a classic frangipane filling, giving it its rich, buttery almond flavor. Finely ground almond flour works just as well.
• Butter – Unsalted butter is best for both the pastry and frangipane so you can control the salt. If using salted butter, simply omit the added salt.
• Sugar – Regular white granulated sugar sweetens the frangipane without overpowering the delicate fruit and almond flavors.
• Heavy Cream – Adds richness and helps create a soft, creamy frangipane filling. Heavy whipping cream works best.
• Eggs – Eggs bind the filling together and give the frangipane its light, cake-like texture as it bakes.
• All-Purpose Flour – A small amount of flour helps stabilize the filling and is also used for the buttery homemade shortcrust pastry. A good quality gluten-free flour blend can be substituted if needed.
• Vanilla – Vanilla bean paste gives the richest flavor, but pure vanilla extract works perfectly as well.
• Lemon Juice – A little fresh lemon juice brightens the filling and helps keep the sliced nectarines from browning before baking.

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Step-by-Step: Nectarine Frangipane Tart

Tart Shell

• Dough – In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar for just a minute until well combined. Add the vanilla extract, salt, and egg yolk. Next, add the almond meal and flour. Combine well.

• Chill – Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours until it is firm enough to roll. I prefer to chill overnight

• Line the tart – Roll the chilled dough on a lightly dusted surface dusted with flour to the size of a 9-inch tart pan. Transfer the dough to the tart pan. Gently press the dough into the tart pan, making sure to press down into the shape of the pan. Remove the excess dough and neaten the edges of the tart pan. Chill the crust in the fridge for 15 minutes.

Partially Bake The Shell

• Preheat the oven at 400°F / 200°C/ Gas Mark 6
• Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans).
• Bake for 15 minutes. Remove the pie weights and parchment paper. Cool for 5 minutes before adding the filling.
• Reduce oven temperature to 350°F/ 177°C/ Gas mark 4

Prepare fruits

• Cut the nectarines in half. Then, core the seed and slice each half into about 4 to 6 slices. Sprinkle lemon juice and set aside.
  Pro tip – slice the fruit when just before assembling to prevent oxidization.

Frangipane Filling

• Cream the butter and sugar in a bowl, then add the almond meal, cream, flour, and salt. Add eggs one at a time, followed by the vanilla extract.

Assemble & Bake

• Pour filling into the partially baked tart shell. Arrange the sliced fruit as best you can. Sprinkle some sliced almonds on top.
• Bake for about 45 to 50 minutes or until the top looks set. Tent with pie shield or foil if the top starts to brown too much.

• Chill the pie for at least 3 hours, preferably overnight.
• Dust with powdered sugar before serving (optional).

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Tips for Success

• Use ripe but firm nectarines so they keep their shape while baking.
• Chill the pastry well before blind baking to prevent shrinking.
• Use room-temperature butter and eggs for a smooth frangipane filling.
• Don’t overbake—the frangipane should be golden and just set in the center.
• Dust with powdered sugar just before serving for a beautiful finish.

more tart recipes

• Fresh fig tart or Apricot Tart
• Blueberry Tart Recipe or Strawberry tart
• Apple tart or apple tarte tatin
• Classic apple pie or Apple crumble tart

Frequently asked questions

more nectarine and peach recipes

• Cream cheese nectarine tart
• Peach crumble pie
• Blackberry Nectarine Crumb Cake
• Peach Crumble
• Puff Pastry Peach Galette in under 30 Minutes

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