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.
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.
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).
Nectarine Frangipani Tart
Nectarine frangipane tart is the perfect summer dessert. It features seasonal stone fruits like nectarines and peaches, with slices of nectarines nestled in an almond pastry cream called crème frangipane and baked in a rich, buttery homemade shortcrust pastry.
Video
Ingredients
- 190 g (1½ cups) All-purpose flour
- 2 tbsp Almond meal (ground almonds)
- 113 g (½ cup) Unsalted butter room temperature
- 40 g (⅓ cup) Powdered sugar
- ⅛ tsp Salt
- 1 large Egg yolk
- 2 – 3 tbsp Whole milk if necessary
- 1 tsp Vanilla extract
- 110 g (1 cup) Almond meal
- 60 g (½ cup) Unsalted butter room temperature
- 100 g (½ cup) Sugar
- 2 large Eggs
- 2 tbsp All purpose flour
- 1 tsp Lemon juice
- 60 ml (¼ cup) Heavy cream
- 1 tsp Vanilla extract
- ¼ tsp Salt
- 700 g 4 to 5 med to large Nectarines stoned and sliced into 8 pieces
- 1 tsp Lemon juice to prevent oxidization
Method
- Dough – In a 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.190 g All-purpose flour, 2 tbsp Almond meal, 113 g Unsalted butter, 40 g Powdered sugar, ⅛ tsp Salt, 1 large Egg yolk, 1 tsp Vanilla extract
- 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.
- Roll the chilled dough on a lightly dusted surface with flour to the size of a 9-inch tart pan.
- Line the Tart Pan – Roll the chilled dough on a lightly dusted surface 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.
- Preheat the oven at 400°F / 200°C/ Gas Mark 6
- Partially bake the shell – 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
- Prep the fruit – 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.700 g 4 to 5 med to large Nectarines, 1 tsp Lemon juice
- Frangipani Filling – In a bowl, cream the butter and sugar. Next, add the almond meal, cream, flour, and salt. Then, add the eggs one at a time, followed by the vanilla extract.110 g Almond meal, 60 g Unsalted butter, 100 g Sugar, 2 large Eggs, 2 tbsp All purpose flour, 1 tsp Lemon juice, 60 ml Heavy cream, 1 tsp Vanilla extract, ¼ tsp Salt
- Assemble – Pour the filling into the partially baked tart shell. Arrange the sliced fruit as best you can. Sprinkle some sliced almonds on top.
- Bake the tart – Transfer to the oven and bake for about 45 to 50 minutes or until the top looks set. Cover the tart with pie shield or foil for the last 10 mins to prevent the top from burning.
- Chill the Tart for at least 3 hours, preferably overnight, before serving.
Notes
- Use ripe but firm nectarines for the best texture.
- Blind bake the crust to keep the base crisp.
- Room-temperature ingredients create a smooth frangipane filling.
- Dust with powdered sugar just before serving.
- Store covered in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!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
Frangipane is a rich almond filling made with butter, sugar, eggs, and ground almonds. As it bakes, it becomes soft, moist, and lightly cake-like.
Absolutely, a frangipane filling works great with all stone fruits. Try a frangipane tart with peaches, plums, apricots, pears, or a combination.
Yes, ready-to-roll shortcrust pastry is easy to find in most supermarkets. Roll, blind-bake, and fill, just as I have shown in the recipe.
Yes. Freeze the baked tart or individual slices for up to 2 months. Thaw overnight in the refrigerator before serving.
Yes. Bake the tart a day ahead, refrigerate, and dust with powdered sugar just before serving.
No. The skins soften while baking and give the tart beautiful color.
Absolutely. Peaches, apricots, plums, and pears all work beautifully with frangipane.
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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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
It looks so gorgeous! Will have to try one this summer.
Thanks, Rebecca. If you do try I’d love to know how it was
What a beautiful tart! Nectarines are so underrated. They are one of my favorite fruits – can’t wait to try this!
Thank you, Lauren. So true the nectarine is underrated.
I just cannot wait for summer to enjoy Nectarine frangipane tart!! Specially its a great opportunity to use all the seasonal fruits.
Absolutely, Sandhya
I’ve never had the occasion to try a frangipane tart. Based on the ingredients I know I’d enjoy it. It makes for a pretty dessert!
Thanks, Jill. It’s so delicious.
I love all those summer fruit too!! And I’m a sucker for anything almond in my desserts! This looks perfect for summer when I can get some local fresh stone fruits!!
Thanks, Luci. You will love this tart, you must try.
I tell you what. My mouth is watering over these little tarts. I love a great treat and this totally fits the bill.
Thank you, Ben. I hope you try it.
I agree – frangipan tarts work great with any stone fruit! I even made it with pears once. I usually buy my ground almonds but I love your suggestions of grounding my own with some addition of sugar or flour
Yeah I love a good frangipani with it too! yum.
I haven’t had a frangipani tart before, but I do love almonds and marzipan so I bet I would love this too. It looks beautiful Veena!
You will love it Sarah. Thank you !!
I love the combination of almond meal and nectarines. Tarts are one of my favourite desserts…big or small. This will be so nice to make when fruits are in season.
Thank you Gloria. Yeah love tarts myself.. especially fruits
Yum! Can’t wait until nectarines show up at the store!
Thanks Melissa