Can I make Nectarine Frangipane Tart ahead of time?

Yes. A Nectarine Frangipane Tart is an excellent make-ahead dessert. You can prepare and bake the tart a day in advance, then store it in the refrigerator until ready to serve. The flavors often improve after resting for several hours.

Can I freeze Nectarine Frangipane Tart?

Absolutely. Allow the tart to cool completely, then wrap it tightly and freeze for up to three months. Thaw overnight in the refrigerator before serving. For the best texture, warm it slightly in the oven before enjoying.

What is frangipane made of?

Frangipane is a classic almond filling made from butter, sugar, eggs, and ground almonds. In this Nectarine Frangipane Tart , the frangipane provides a rich, moist layer that perfectly complements the fresh fruit and pastry crust.

Can I use other fruits instead of nectarines?

Yes. While nectarines create the traditional version of a Nectarine Frangipane Tart , peaches, plums, apricots, pears, or even berries can be used successfully. Choose ripe but firm fruit for the best baking results

Nectarine Frangipane Tart Easy Recipe for Summer

Name: Nectarine Frangipane Tart
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Cuisine: British
Ingredients: 200 g plain flour; 1 pinch salt; 100 g chilled butter, cubed; 4 tbsp icing sugar; 1 egg yolk; 2 tbsp water; 110 g softened butter; 110 g caster sugar; 110 g ground almonds (almond meal); 35 g plain flour; 1/2 tsp baking powder; 2 large eggs, beaten; 4 nectarines, sliced; 4 tbsp apricot jam, warmed and sieved

Description

Nectarine Frangipane Tart is a classic summer dessert featuring a buttery pastry crust filled with rich almond frangipane and topped with juicy sliced nectarines. Finished with a glossy apricot glaze, this elegant tart offers the perfect balance of sweet fruit, nutty almond flavor, and crisp pastry.

Ingredients

Scale

200 g plain flour
1 pinch salt
100 g chilled butter, cubed
4 tbsp icing sugar
1 egg yolk
2 tbsp water
110 g softened butter
110 g caster sugar
110 g ground almonds (almond meal)
35 g plain flour
1/2 tsp baking powder
2 large eggs, beaten
4 nectarines, sliced
4 tbsp apricot jam, warmed and sieved

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Instructions

Sift 200 g plain flour and a pinch of salt into a mixing bowl. Add 100 g chilled butter and rub or mix until the mixture resembles fine breadcrumbs. Stir in 4 tbsp icing sugar.
Whisk together 1 egg yolk and 2 tbsp water. Add to the flour mixture and mix until a dough forms. Wrap and chill for 30 minutes.
Grease a 23 cm (9-inch) loose-bottom tart tin. Roll out the pastry and line the tin. Prick the base with a fork and chill for 15 minutes.
Preheat the oven to 200°C (180°C fan). Line the pastry with baking parchment and baking beans. Blind bake for 15 minutes, remove the beans, then bake for another 5 minutes. Cool completely.
In a large bowl, beat together 110 g softened butter, 110 g caster sugar, 110 g ground almonds, 35 g plain flour, 1/2 tsp baking powder, and 2 beaten eggs until smooth.
Spread the frangipane mixture evenly into the cooled pastry shell.
Arrange the sliced nectarines in concentric circles over the frangipane, pressing them gently into the filling.
Bake for 30–40 minutes until the frangipane is golden brown and set.
Brush the warm tart with 4 tbsp warmed and sieved apricot jam.
Allow the tart to cool before removing it from the tin. Serve warm or cold.

Notes

Use ripe but firm nectarines for the best texture.
Peaches or plums can be substituted for nectarines.
The tart can be made one day ahead and refrigerated.
Freeze the baked tart for up to 3 months.
Serve with crème fraîche, whipped cream, or vanilla ice cream.
Blind baking helps prevent a soggy pastry base.

Prep Time: 45 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 slice
Calories: 347 kcal
Sugar: 19 g
Sodium: 120 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 81 mg