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
- 1 x 23 cm ( 9 inch ) loose bottomed flan / tart tin.
- ceramic beans, rice or dried beans for blind baking
- baking parchment
- 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
- 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
- 4 nectarines or peaches sliced
- 4 tablespoons Approximately 3 – 4 tablespoons sieved apricot jam
- 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.
- 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:
Saturday 13th of August 2022
Just made this using a separate recipe for a frangipane made with almond paste. Lots out there, just google. This is a terrific recipe. Watch the positioning of the nectarines. You need lots of fruit to cut the richness of the frangipane. Terrific crust by the way. I want to try it with other tarts. This is a well presented recipe. It was easy to follow, and produced a good end result. Thwis person knows how to bake. Thanks!
Monday 8th of August 2022
This is a super recipe. I made last summer, adjusted to be gluten and dairy free and it was delicious. Have a big pile of nectarines and am making more this summer, some for now and some to freeze for a dessert on hand. (Did that last summer also, and the baked-from-frozen tarts tasted great too!).
Sunday 4th of September 2022
Thanks Shoshana, I'm glad to hear the recipe worked well for you substituting flour and butter with GF and dairy free. How lucky to have a pile of nectarines, happy baking.
Sunday 7th of November 2021
Looks lovely and delish. Now that it's past fresh nectarine / peach season, how would using peaches I sliced & flash froze work? If they are ok to use, would I set them on the tart while still frozen & then right into the oven? Thanks!
Monday 8th of November 2021
Hello Mary Ann, I haven't tried using frozen slices of peach myself. I don't see why if the slices are nice and thin it wouldn't work. Using frozen slices would be best, check after 30 minutes of baking, the tart might need the 40 minutes because of the frozen fruit. Do let me know how you get on, Sarah.
Homemade Clotted Cream - Tales From The Kitchen Shed
Tuesday 11th of August 2020
[…] Serve Homemade Clotted Cream with homemade buttermilk scones and jam for a perfect cream tea. Decadent, delicious and so enjoyable ! Homemade Clotted Cream isn’t just for scones, it’s delicious with chocolate cake or why not try it with my Nectarine Frangipane Tart? […]
Monday 10th of August 2020
I love the way the peaches are centered to make this tart look like a rose! It's as beautiful as it is delicious. :)