Rich Nectarine Tart with Frangipane Filling aka Creme Frangipane in a homemade shortcrust pastry
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5 from 13 votes

Nectarine Frangipani Tart

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.
Course Dessert
Cuisine French, Italian
Keyword easy, frangipane, frangipani, fruit, nectarine, Pastry, stone fruit, summer, tart
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10 Servings
Calories 406kcal
Author Veena Azmanov


Makes one 9-inch Frangipane Tart

    Shortcrust Pastry

    • 200 grams All-purpose flour
    • 113 grams Unsalted butter
    • 75 grams Powdered sugar
    • 1/8 tsp Salt
    • 1 Egg yolk large
    • 1 tsp Vanilla extract

    Frangipane Filling

    • 100 grams Almond meal
    • 50 grams Unsalted butter
    • 100 grams Sugar
    • 2 Large eggs
    • 2 tbsp Flour
    • 1 tsp Lemon juice
    • 120 ml Whipping cream
    • 1 tsp Vanilla extract
    • 1/4 tsp Salt


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


    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.


    • 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.



    Calories: 406kcal | Carbohydrates: 42g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 103mg | Sodium: 107mg | Potassium: 156mg | Fiber: 2g | Sugar: 22g | Vitamin A: 16.9% | Vitamin C: 4.2% | Calcium: 4.6% | Iron: 9.7%