Get Amazing Updates

Get great contents delivered straight to your inbox, just a click away, Sign Up Now
Email address
First Name
Secure and Spam free...

Nectarine Frangipane Tart

 In Baked Goods, Dessert

Nectarine Frangipane Tart

Is there anything more delicious than a fresh, ripe Nectarine? I just can’t get enough of them at the moment and try to eat them everyday (if my kids don’t finish them all before I get a chance to grab one). I’ve never really cooked with nectarines and wanted to do something quite special with them so I decided to make a tart with them. After much deliberation and research (gosh, I’m making it sound quite serious, aren’t I?), I decided to make a Frangipane tart.

Nectarines & Raspberries - Nectarine Frangipane Tart    

When I was younger I had this idea that frangipane tarts are hard work and that only experienced pastry chefs could pull them off. How silly I was. It could not be easier to make and I was so pleased with the end result. The frangipane had a subtle almond flavour, wasn’t overly sweet and worked perfectly with the sweet almost tart nectarines. I also loved how the nectarines go chewy from the time spent in the oven. Just delicious!

Nectarine Frangipane Tart

I decided to serve the frangipane tart with a scoop of vanilla ice cream and fresh raspberries to add more fruitiness. My guests loved it and it’s something I’ll definitely be making more often. Easy and delicious, just the way I like it!

Nectarine Frangipane Tart

Makes 1 x 30cm tart

shortcrust pastry
300g cake flour
200g cold butter, cubed
100g icing sugar
3 egg yolks
frangipane – nectarine filling
150g butter, room temperature
150 caster sugar
2ml almond essence
2 eggs
1 egg yolk
150g ground almonds
50g flour
2 large nectarines, sliced into thin wedges

vanilla ice cream, to serve
fresh raspberries, to serve

  1. To make the short crust pastry : In a food processor, pulse the cake flour, butter and icing sugar until the mixture resembles course breadcrumbs.
  2. Add the egg yolks and process until the mixture forms a ball.
  3. Tip the pastry onto a flour surface and form into a disc. Wrap in clingfilm and allow to rest in the fridge for 30 minutes.
  4. To make frangipane filling, cream the butter and sugar until light and fluffy.
  5. Add the almond essence, eggs and egg yolk and mix until combined.
  6. Fold in the ground almonds and flour. Set aside.
  7. Pre-heat the oven to 180°c.
  8. Remove the pastry from the fridge and on a floured surface, roll out to approximately 3mm thick. Line the bottom and sides of a greased tart tin with the pastry.
  9. Spread the frangipane mixture over the pastry and top with the sliced nectarines.
  10. Place the tart in the oven and allow to bake for 30 minutes.
  11. Remove from the oven and allow to cool to room temperature before serving with ice cream and fresh raspberries.
Previous Post
Next Post
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
Recommended Posts
Showing 14 comments
  • Brenda

    Hello! one word. yummy. My frangipane in oven as I type. I blind baked the case because I was a little worried about the moister but then put in the frangipane when the case was still hot so it started a melt while I was placing the fruit. I guess it would have been better to wait for it cool first – do you think?

    • Alida Ryder

      Yeah, that would’ve been better but I’m sure it should still be fine. Let me know how it turned out!

  • Kim

    Hi Ally. I’m not much of a pastry maker and have had some serious disasters with pastry. Never mind the fact that I find it never quite cooks properly and one is left with under-cooked pasty at the end of the cooking time. Do you think it would be possible to make this tart with a biscuit and nut base i.e. process biscuits, nuts and melted butter together and use that as the base? Do you think that would work and would the cooking time be the same? Thanks!

    • Alida Ryder

      I suppose you could do a cookie crust base but I don’t know how that would influence the final outcome as the frangipane mixture isn’t a completely smooth texture. Usually cookies work best with smooth fillings like cheeecake.

      A tip for fully cooked pastry, you can obviously blind-bake it first which would guarantee it baking through but you could also just bake the tart on the bottom shelf of your oven so that the heat hits it more intensely.

  • sara

    This looks wonderful! A gorgeous dessert – yum! 🙂

  • Girl in a food frenzy

    Gorgeous, stunning and beautiful… That’s what I think when I see your photo. Oh and I’ll bet it was tasty too, yum 🙂

    • Ally_R

      What a compliment! Thanks so much!

  • Ambika

    Such a gorgeous tart!! Wish I could grab a bite right away!

    • Ally_R

      How lovely would it be if we could send food via e-mail…a slice of this would be waiting in your inbox as we speak! 🙂

  • angela@spinachtiger

    Oh this looks so good, exactly the kind of tart I’ve been hungry for lately.

    • Ally_R

      Angela, I am quite obsessed with tarts at the moment! Will be posting a few more recipes over the next few weeks! 🙂

  • Sam

    Ooo I love frangipane and I love a good tart. Been a bit tarty on my side lately too. S

    • Ally_R

      Thanks S! Been seeing Nectarine tarts all over the place! 🙂 Great minds think alike! x

Leave a Reply

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text.