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:
Ooo I love stone fruits and this seems like a great recipe to use an abundance of stone fruits for the summer!
Thanks for popping by Jen, any stone fruit would work well in this recipe.
This is one delicious looking pie that would satisfy my sweet cravings for summer fruits! How pretty it looks, too!
Anything that has the flavor and scent of almonds is high on my must have list. I have tons of necatrines waiting to be used and this is where they’re going.
Thanks Marta, almonds are one of my favourite ingredients to use. Let me know how you get on 🙂
This nectarine frangipine tart looks awesome. I have never tried making one, should make as I have the recipe now.
I love tarts in the summer time and this nectarine frangipane tart really hit the spot! The whole family loved it!
I don’t think this pie could be any more perfect! I love the flavors and that crust looks like perfection! Great recipe!
I love frangipane tart, it has such a lovely flavor. I’ve never tried making on with nectarines, but I’m definitely going to have to try this one. The sweet summer fruit sounds and looks like the perfect fruit filling.
Thanks Maria, the sweetness of the nectarine is a great combination with the frangipane, peaches will work just as well.
Wow, this is such an amazing afternoon snacks to prepare for my kids today, it’s delicious and I am pretty sure that they will like it..
Thanks Amy, I look forward to hearing if your kids give my nectarine frangipane tart their seal of approval.
Wow I love how pretty this frangipane tart is, the nectatine wedges look like a beautiful rose. It sounds like a delicate and delicious summer dessert!
Thanks for the lovely comment Stine.
Wow! That’s beautiful! Do you think ready-made pie crust will work with this recipe? I’m all about saving time.
Hi Lesli, a ready made tart case is a great time saver and works well with this recipe.