It doesn’t get much more summer than stone fruit and this Nectarine and Frangipane Tart is no exception. With a crispy pastry base, this tart is full of almond and sweet nectarine flavor.
I never knew what frangipane was until I watched the GBBO, which should come as no surprise as most of my preliminary baking knowledge came from consuming every series of the show on repeat. Discovering that it was really just an almond, cream-like, filling was magical to me. Almond is one of those flavors that I’ll eat in just about any capacity. This tart, with its smooth, creamy almond filling and the soft nectarines whose flavor soaks into the frangipane while baking, is an absolute beauty.
The most complicated part of this tart is the crust, and even that is easier than a regular pie. The pâté sucrée is a bit more forgiving. If you have a crack or a hole while transferring it into the tart pan, you can patch it up with another piece of dough or by pressing it together. Baking it before adding the frangipane means you get a firm, crisp crust that holds its shape once removed from the pan.
The fragipane itself is incredibly easy. I like to make mine with just a bowl and a wooden spoon, beating the ingredients together until the mixture is fully combined. Transfer that to the par-baked tart pan and cover with slices of nectarine before baking.
Once removed from the oven, this gets brushed with a honey syrup with a squeeze of lemon juice to amp up the sweetness a bit. If desired, you can sprinkle a bit of powdered sugar over the cooled tart before baking. Serve at room temp just after cooling and store in the refrigerator. (Any leftovers are delicious straight from the fridge or brought back to room temp).
| Prep Time | 20 minutes |
| Cook Time | 80-90 minutes |
| Passive Time | 90 minutes |
| Servings |
slices
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- 113 grams unsalted buter softened
- 45 grams granulated sugar
- 1/4 tsp vanilla extract
- 1/4 tsp salt
- 180 grams all purpose flour
- 1 egg beaten, large, room temp
- 1 egg white whisked with 1 Tbsp water for egg white wash
- 170 grams unsalted butter softened
- 180 grams granulated sugar
- 180 grams almond flour
- 2 tsp vanilla extract
- 2 Tbsp all purpose flour
- 1 egg room temp, large
- 2-3 nectarines medium, sliced thin
- 1 Tbsp honey
- 1 Tbsp water
- 1 squeeze lemon juice
Ingredients
Pâté Sucrée
Frangipane
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- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, about 3-5 minutes on medium speed. Add in the salt and vanilla extract; beat until combined. Mix in the beaten egg until everything comes together, scraping down the sides of the bowl as needed. Add in 1/2 of the flour and mix on low until the mixture begins to pull together. Add in the other 1/2 of the flour and mix on low until just almost combined. Remove the bowl from the stand and continue to incorporate the flour with a rubber spatula or with a clean hand. Using your hands, form the dough into a ball. Place on a piece of plastic wrap and flatten the ball into a disc about 1 inch high. Wrap tightly. Using a rolling pin, gently press on the dough to seal it tighter in the plastic wrap. Allow to chill 1 hour to overnight.
- Preheat the oven to 350°F. Place a large baking sheet on the bottom rack of the oven to heat up. Lightly grease a 9" tart pan and set aside. Remove the dough from the fridge. If you let it chill overnight, you might need to let it sit for about 10-15 minutes before rolling.
- Lightly flour your work surface and rolling pin. Roll out your dough until it is about 1/4 inch thick. It should be larger than the tart pan. Gently roll the dough over the rolling pin and place into the prepared tart pan. Gently press the pastry into the pan; you should have some overhang. Using a fork, dock the bottom of the pastry. Trim the pastry with a sharp knife or by using rolling pin over the top of the tart pan. Place in the freezer and allow to chill for 10 minutes.
- Remove the chilled pastry from the freezer. Line with a piece of parchment paper and fill with pie weights, dry beans, or dry rice to weight the pastry down. Place the tart pan on the warm baking sheet and bake on the lower rack for 20 minutes. Remove the crust from the oven and take out the parchment paper and the weights/beans/rice. Brush with the egg white wash. Return the crust to the middle rack of the oven and allow to bake for another 5-10 minutes. Remove the crust from the oven and allow to cool 10 minutes. Chill in the fridge for 20 minutes to cool faster.
- Preheat the oven to 375°F. Return the large baking sheet to the bottom rack to preheat again.
- In the bowl of a stand mixer or in a medium bowl using a wooden spoon, beat the butter until smooth and creamy. Beat in the granulated sugar until fully combined and fluffy. Stir in the almond flour, vanilla extract, all purpose flour, and eggs. Beat until combined.
- Spread the frangipane into the cooled tart case and top with slices of nectarine. I like to use the tart as a guide, placing the slices down in circles until the top is fully covered.
- Place the tart on the preheated baking sheet and bake for 40 minutes on the middle rack. The edges and crust will begin to darken. Cover with foil and continue to bake 10-20 minutes until the frangipane is baked through and no longer wobbles in the center. Remove from the oven and allow to cool completely.
- In a small saucepan, heat the honey, water, and lemon juice until the honey dissolves. Brush over the top of the cooled tart. Store in the refrigerator.