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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

An easy all in one almond paste & soft juicy nectarines in a rich buttery pastry case - the perfect summer dessert!
4.99 from 78 votes
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Course: Dessert
Cuisine: French
Prep Time: 20 minutes
Cook Time: 50 minutes
Chilling Time: 15 minutes
Total Time: 1 hour 25 minutes
Servings: 12
Calories: 347kcal
Author: Sarah James

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.
Calories: 347kcal | Carbohydrates: 38g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 81mg | Sodium: 120mg | Potassium: 137mg | Fiber: 2g | Sugar: 19g | Vitamin A: 669IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg