Nectarine Frangipani Tart

5 from 18 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 Servings

Calories 406kcal

Author Veena Azmanov

Ingredients

Makes one 9-inch Frangipane Tart

Shortcrust Pastry

1 ½ cup All-purpose flour
4 oz Unsalted butter (½ cup, 1 sticks) room temperature
5 tbsp Powdered sugar
⅛ tsp Salt
1 Egg yolk large
1 tsp Vanilla extract

Frangipane Filling

4 oz Almond meal
4 tbsp Unsalted butter (½ cup, 1 stick) room temperature
½ cup Sugar
2 Large eggs
2 tbsp Flour
1 tsp Lemon juice
½ cup Whipping cream
1 tsp Vanilla extract
¼ tsp Salt

Fruits

4 Nectarines stoned and sliced into 8
1 tsp Lemon juice

Metric - US customary

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.

Video

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