Bursting with juicy sweetness and a delicate aroma, nectarines are a delightful summer fruit that captivates taste buds with their vibrant flavor and smooth texture. These stone fruits are a nutritional powerhouse, packed with vitamins A and C, fiber, and antioxidants. What sets nectarines apart is their versatility; whether enjoyed fresh, grilled, or baked into desserts like tarts and pies, nectarines add a burst of flavor and a touch of elegance to any dish. Rich, nutty, and irresistibly creamy, frangipane is a classic French pastry cream made with ground almonds, butter, sugar, and eggs. Its luscious texture and almond-infused flavor make it a versatile filling for tarts, cakes, and pastries. Frangipane adds a luxurious element to desserts, providing a decadent contrast to fresh fruits like nectarines. When paired together in a tart, nectarines and frangipane create a harmonious blend of flavors and textures—sweet, juicy nectarines atop a bed of creamy frangipane, all encased in a buttery, flaky pastry shell. The result is a tantalizing treat that celebrates the beauty of summer fruits and the indulgence of French pastry.
Why is this the best tart recipe?
Perfect Flavor Combination: The sweet and juicy nectarines paired with the rich and nutty frangipane create a perfect balance of flavors. Buttery and Flaky Pastry: The homemade pastry made with butter is flaky and adds a delicious crunch to every bite. Versatile Fruit: Nectarines are a versatile fruit that works well in both sweet and savory dishes, making this tart a great choice for any occasion. Simple and Elegant Presentation: The arrangement of sliced nectarines on top of the frangipane creates a beautiful and elegant presentation that is sure to impress your guests. Easy to Make: Despite its elegant appearance, this tart is easy to make, with simple instructions that anyone can follow. Delicious Glaze: The apricot jam glaze adds a shiny finish to the tart and enhances the flavor of the nectarines
Ingredients and substitutes
Nectarines – I am using fresh seasonal nectarines but you can also use canned or frozen. Make sure to thaw or drain the fruit well so you do not have too much moisture in the filling. Almond Meal – A classic frangipane is made with almonds. Having said that, I have often made tarts with a ‘creme frangipane’ made from cashews and hazelnuts. You can make your own almond meal in 5 mins. All-purpose flour – Not much but it’s necessary as a thickening agent. You can use gluten-free flour too. Butter – I prefer to use unsalted butter so I can control the quantity of sugar in my recipe. And yet, if salted butter is all you gave go ahead and use it. Just omit salt in the recipe. Vanilla – A good quality vanilla will make a huge difference You can use vanilla extract, bean paste, or vanilla sugar.
Step-by-step: Nectarine tart with frangipani
Prepare shortcrust
In a bowl of a stand mixer with the paddle attachment, cream the butter and sugar for just a minute until well combined. Add the vanilla extract, salt, and egg yolk. Next, add the almond meal and flour. Combine well.Pro tip – do not over cream as we do not want to add too much air into the dough. Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours until firm to roll. I prefer to chill overnightPro tip – If you flatten the dough into a larger disc it will chill faster and you will have to wait for much less time. Roll the chilled dough on a lightly dusted surface dusted with flour to the size of a 9-inch tart pan.Pro tip – this dough is delicate so it must be well chilled before rolling. Alternatively, it is easier to roll it between parchment papers. Transfer the dough to the tart pan. Gently press the dough into the tart pan making sure to press down into the shape of the pan. Remove the excess dough and neaten the edges of the tart pan,Pro tip – I like to roll my rolling pin over the tart to cut off the excess around the edges. Then neaten the edges by running your thumb along the edges. Chill the crust in the fridge for 15 minutes up to 48 hours.Pro tip – if leaving for a long time make sure to wrap in plastic so it does not dry out.
Bake
Preheat the oven at 400°F / 200°C/ Gas Mark 6Pro tip– it is very essential that the oven is heated to the optimal temperature otherwise the crust can shrink when baking. Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans) Bake for 15 minutes. Remove the pie weights and parchment paper. Cool for 5 minutes before adding the filling.Pro tip – this is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling. Reduce oven temperature to 350°F/ 177°C/ Gas mark 4
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.
Frangipane filling
Cream the butter and sugar in a bowl, then add the almond meal, cream, flour, and salt. Add eggs one at a time, followed by the vanilla extract.Pro tip – alternatively, you can combine all ingredients to a stand mixer with the paddle attachment or food processor .
Assemble
Pour filling into the partially baked tart shell. Arrange the sliced fruit as best you can. Sprinkle some sliced almonds on top.Pro tip – As the filling cooks it will rise a bit and the fruit will sink in further. Bake for about 40 to 45 minutes or until the top looks set. Pro tip – Place the pie on a baking tray for each cleanup in case of spillage. If the tart edges brown to quickly cover the edges with aluminum foil or a pie shield Chill the pie for at least 3 hours, preferably overnight before serving.Pro tip – Cooling the tart will help the filling set and taste so much better.
Tips for success
Keep Ingredients Cold– Ensure the pastry’s butter and water are very cold. Don’t Overwork Dough – Avoid over-mixing to prevent too much gluten development. Chill the Dough – Chill for at least 30 minutes before rolling out. Blind Baking – Don’t skip blind baking the crust as it will give a lovely crumbly crust. Room Temperature Ingredients – For the frangipane, butter and eggs at room temperature. Don’t Overmix Frangipan – Mix until just combined to avoid incorporating too much air. Sift Almond Meal – Sift to avoid lumps in the filling. Slice Nectarines Thinly – Slice evenly for a beautiful presentation and even baking. Prevent Browning – Toss nectarine slices in a bit of lemon juice. Arrange Nectarines Strategically – Arrange in a circular pattern, slightly overlapping. Brush with Apricot Glaze – Brush the top of the tart after baking for a glossy finish. Preheat Oven – Ensure oven is properly preheated. Bake Until Golden – Bake until the frangipane is set and the crust is golden. Cool Completely – Allow the tart to cool in the tin before transferring. Serve with Cream – Whipped cream or crème fraîche complement the flavors wonderfully. Storage – Store leftovers in the refrigerator; best enjoyed within a day or two.
Cream cheese nectarine tart Peach crumble pie Fresh fig tart or Apricot Tart Blueberry Tart Recipe or Strawberry tart Apple tart or apple tarte tartin Classic apple pie or Apple crumble tart
Frequently asked questions
Creative ways to serve nectarine frangipani tart
Edible Flower Garnish: Decorate the tart with edible flowers for a colorful, garden-fresh presentation. Dust and Drizzle: Dust each slice with a mix of powdered sugar and ground almonds, and drizzle with a fruity coulis or syrup. Almond Tuile Accompaniment: Serve with a delicate almond tuile on the side for added texture. Ice Cream Pairing: Pair with a scoop of complementary ice cream like lavender or honey atop a tuft of spun sugar. Infused Cream: For a herbaceous note, offer a side of uniquely infused whipped cream, such as basil or thyme. Nectarine Salsa: Serve with a fresh nectarine salsa on the side for a refreshing contrast. Caramelized Nectarines: Accompany the tart with caramelized nectarine wedges for extra flavor and a gourmet touch. Almond Crumble Topping: Add a sprinkle of almond crumble on top for a crunchy texture. Layered Presentation: Layer thin slices of the tart with mascarpone or whipped cream in a glass for a deconstructed dessert. Gold Leaf Detailing: Apply edible gold leaf to the edges of the tart or the plate for an elegant, luxurious touch. Minty Freshness: Garnish with fresh mint leaves for a pop of color and refreshing flavor. Miniature Versions: Create miniature versions of the tart and serve them as individual portions for a personal touch. Dessert Wine Pairing: Pair with a glass of dessert wine like Moscato or Sauternes for a sophisticated serving option. Fruit Gelée Glaze: Brush the top of the tart with a shimmering fruit gelée glaze for added shine and flavor.
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