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–+ servings
A nectarine frangipane tart.

Nectarine Frangipani Tart

Author: Veena Azmanov
5 from 18 votes
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.

Ingredients 

Makes one 9-inch Frangipane Tart

    Shortcrust Pastry

    Frangipane Filling

    Fruits

    • 4 (600 g) Nectarines stoned and sliced into 8
    • 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

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