Nectarine Frangipane Tart
Nectarine Frangipane Tart. An easy all in one almond paste & soft juicy nectarines in a rich buttery pastry case – the perfect summer dessert!
Nectarine Frangipane Tart features as a “top of the list” bake when I’m meal planning for late summer visitors here at the Kitchen Shed; it’s an easy bake which freezes well.
The pastry I use is my go to rich butter pastry and you can make the pastry case in advance or buy a readymade case if you prefer. The frangipane is an all in one mix spread over the pastry base and topped with sliced nectarines.
Once baked, the fruit and frangipane filling is glazed with sieved apricot jam. Serve the tart warm or cold and if you really want a treat, add a dollop or two of creme fraiche.
I tend to wait for the bargain trays of nectarines or peaches on sale at our local supermarket – this year I got 2 trays for 8 euros, I call that a proper bargain!
It’s been a nectarine marathon cooking session this year, two tarts, one Peach Streusel Traybake and some Slow Cooker Peach Jam.
Here’s the recipe in quick printable format so you can have it to hand while you try it out.
Nectarine Frangipane Tart
Equipment
- 1 x 23 cm ( 9 inch ) loose bottomed flan / tart tin.
- ceramic beans, rice or dried beans for blind baking
- baking parchment
Ingredients
Pastry:
- 200 g plain /all purpose flour
- A pinch of salt
- 100 g chilled butter, cut into small cubes
- 4 tablespoons icing sugar
- 1 egg yolk freeze the white for later
- 2 tablespoons water
Frangipane:
- 110 g softened butter
- 110 g caster / extra fine sugar
- 110 g ground almonds / almond meal
- 35 g plain flour / all purpose flour
- ½ teaspoon baking powder
- 2 beaten eggs
Fruit Topping:
- 4 nectarines or peaches sliced
Glaze:
- 4 tablespoons Approximately 3 – 4 tablespoons sieved apricot jam
Instructions
- Make the pastry case by sifting flour and salt into the mixing bowl of the stand mixer. Add cubes of butter and mix on slow with a paddle attachment until the mixture resembles fine breadcrumbs. Add the icing sugar and briefly mix.
- Briefly whisk egg yolk and water in a small bowl before adding to the pastry mix. Mix on slow until the pastry forms. This shouldn’t take long at all, less than a minute – you don’t want to overwork the pastry.
- Wrap the pastry in cling film and leave in the fridge for 30 minutes until firm but not hard.
- Grease 1 x 23 cm ( 9 inch ) loose bottomed flan tin.
- Roll out your pastry to about the thickness of a £1 coin ( ⅛ inch ) making sure the pastry circle is large enough for the diameter of your flan tin plus twice its depth.
- Carefully line your tin with your pastry. Prick the bottom of the case with a fork and pop in the fridge for at least 15 minutes.
- Preheat oven to 200℃ / 180℃ fan /400℉ / Gas Mark 6.
- Line your pastry case with baking parchment and fill with ceramic beans, rice or dried beans and bake in the oven for 15 minutes.
- Remove from the oven and carefully set aside the paper and beans. Pop the pastry case back in the oven for 5 minutes.
- Leave to cool before preparing your fruit and making the frangipane.
- Make your all in one frangipane by placing all the ingredients into a large mixing bowl and beating together for a couple of minutes.
- Spread the frangipane into your pastry case and arrange the nectarine slices in concentric circles on the top of your frangipane, pressing them gently into the frangipane slightly.
- Bake for 30 to 40 minutes until the frangipane is golden brown.
- Brush with warmed and sieved apricot jam. Leave to cool before removing from the tin.
Notes
- Serve warm or cool with a lovely dollop of creme fraiche and enjoy.
- Peaches or plums can be substituted for nectarines.
- Nutrition information is approximate and meant as a guideline only.
Pin for later:
I’m entering this recipe into a couple of challenges this month:
- The Teatime Treats Challenge hosted by Karen over at Lavender & Lovage, co hosted by Manjiri from Travels for Taste and Jo from Jo’s Kitchen, hosted this month by Karen.
- Simple And In Season hosted by Katie over at Feeding Boys.
And linking to:
How do we prevent the pastry from cracking and getting too brown in oven while baking so many times? The edges of my pastry got almost burnt 🙁
Hi Ruth, thanks for taking time to comment, it’s much appreciated. I’m sorry the pastry cracked and the edges became too brown on your nectarine frangipane tart.
For the cracking pastry: If the pastry cracks while you’re rolling it, leave it at room temperature for a few minutes so it softens slightly, then gently press any cracks back together. If any small cracks appear after blind baking, patch them with a little leftover raw pastry before adding the frangipane.
For the pastry becoming too brown: After the tart has baked with the frangipane for 15 minutes, reduce the oven temperature to 180°C/ 160°C fan / 350°F / Gas Mark 4. You can also loosely cover the pastry edges with foil if they are colouring too quickly.
Hope this helps, Sarah.