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 crème frangipane and baked in a rich buttery homemade shortcrust pastry.

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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.

Why is this the best tart recipe?

• Perfect Flavor Combination: The sweet and juicy nectarines paired with the rich and nutty frangipane create a perfect balance of flavors.
• Buttery and Flaky Pastry: The homemade pastry made with butter is flaky and adds a delicious crunch to every bite.
• Simple and Elegant Presentation: The arrangement of sliced nectarines on top of the frangipane creates a beautiful and elegant presentation that will impress your guests.
• Easy to Make: Despite its elegant appearance, this tart is easy to make, with simple instructions that anyone can follow.

Ingredients and substitutes

• Nectarines – I am using fresh seasonal nectarines, but you can also use canned or frozen. Make sure to thaw or drain the fruit well so you do not have too much moisture in the filling.
• Almond Meal – A classic frangipane is made with almonds. Having said that, I have often made tarts with a ‘crème frangipane’ made from cashews and hazelnuts. You can make your own almond meal in 5 minutes. 
• All-purpose flour – Not much, but it’s necessary as a thickening agent. You can also use gluten-free flour.
• 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 have, go ahead and use it. Just omit salt in the recipe.
• Vanilla – A good quality vanilla will make a huge difference. You can also use vanilla extract, bean paste, or vanilla sugar.

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Step-by-step: Nectarine tart with frangipani

Prepare shortcrust

• 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.
  Pro tip – Do not over-cream, as we do not want to add too much air into the dough.
• 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
  Pro tip – If you flatten the dough into a larger disc, it will chill faster, and you will have to wait for much less time.
• Roll the chilled dough on a lightly dusted surface dusted with flour to the size of a 9-inch tart pan.
  Pro tip – This dough is delicate, so it must be well chilled before rolling. Alternatively, it is easier to roll it between parchment papers.
• 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.
  Pro tip – I like to roll my rolling pin over the tart to cut off the excess around the edges. Then, neaten the edges by running your thumb along the edges.
• Chill the crust in the fridge for 15 minutes up to 48 hours.
  Pro tip – If leaving for a long time, wrap it in plastic to keep it from drying out.

Bake

• Preheat the oven at 400°F / 200°C/ Gas Mark 6
  Pro tip – It is essential that the oven is heated to the optimal temperature; otherwise, the crust can shrink when baking.
• 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.
  Pro tip – This is called blind baking the crust. We do this so that the pastry will be partially cooked before we add 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.

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.
  Pro tip – Alternatively, you can combine all ingredients in a stand mixer with the paddle attachment or a food processor.

Assemble

• Pour filling into the partially baked tart shell. Arrange the sliced fruit as best you can. Sprinkle some sliced almonds on top.
  Pro tip – As the filling cooks, it will rise a bit, and the fruit will sink in further.
• Bake for about 40 to 45 minutes or until the top looks set.
  Pro tip – Place the pie on a baking tray for each cleanup in case of spillage. If the tart edges brown too quickly, cover the edges with aluminum foil or a pie shield.
• Chill the pie for at least 3 hours, preferably overnight, before serving.
  Pro tip – Cooling the tart will help the filling set and taste so much better.

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• Cream cheese nectarine tart
• Peach crumble pie
• 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

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