Nectarine frangipane tart layers an almond shortbread crust and a creamy almond filling topped with nectarine wedges and sliced almonds. Bake until golden brown and garnished with a dusting of powdered sugar.
It’s hot outside. You have the AC blasting. I know the last thing you want to do is turn on the oven during summer. I say, turn it on! Let your oven work for an hour.
Sure, you might sweat a little in a process. However, you’ll be rewarded with this scrumptious, can’t stop/won’t stop eating until you finish it all, delicious nectarine frangipane tart.
The shortbread crust is made with ground almonds. The creamy frangipane layer is made from almond paste. And finally, you have toasted sliced almonds on top. All together, it’s definitely an explosion of almond flavor. Paired with the sweet nectarine, it’s a playful combination that’s super addicting and delightful.
Frangipane Tart
Frangipane is a creamy custard filling made with almonds, butter, sugar and eggs. It is used to fill various pastries, tarts, and other baked goods such as almond croissants.
The nutty frangipane pairs wonderfully with seasonal fresh fruit. This is a beautifully balanced recipe that may be made all year long. When nectarines are unavailable, try this recipe with other fruits including: raspberries, peaches, plum, pluots, pears, and apples.
Is frangipane the same as marzipan? How about almond paste?
NO. Frangipane and marzipan are not the same. Marzipan is an almond candy. It has the texture of soft dough (or soft taffy).It is produced by combining almond paste and sugar and glucose until it becomes a soft clay like mixture.
Marzipan is often sculpted into different shapes (like mini fruits and veggies, flora, and little cute animals).
What is almond paste?
Almond paste is similar to marzipan, but far less sweet. It is often sold in tubes or cans.
Almond paste is a thick clay-like dough made from processing together almonds and sugar. It is used as a filling for pies, cakes, and cookies. It can also be used to make frangipane.
The Best Frangipane Based Desserts
Once you’ve fallen in love with frangipane, you’ll want to try these other almond based recipes:
- Almond Pine Nut Tart (also known as tarte aux pignons or tarte aux pignons et amandes)
- Pear Frangipane Tart (similar recipe, but has a crunchy tart shell crust)
- Almond Croissant (upgrades store-bought croissant!)
Unique Shortbread Crust
The dough for this tart does not require any rolling. Simply press the cookie-like dough into the tart shell.
Use the flat bottom of a drinking glass or measuring cup to evenly spread and distribute the dough.
The easy to make shortbread crust is a simple mixture of flour, almond flour, butter, sugar, and egg. The mixture resembles cookie dough. Chill the dough in the fridge for about 30 minutes before use. Or, prepare the shortbread dough up to two days advance.
Assembly
- Pour frangipane filling into tart shell.
- Arrange nectarine wedges on top.
- Sprinkle sliced almond and turbinado sugar all over.
- Bake for about 45 minutes until deep golden brown!
Things to Note:
- Don’t worry if the crust puffs up during baking. It will deflate.
- Yes, you want the tart is be DEEP golden brown. Bake tart until the frangipane filling no longer jiggles in the center.
- Loosely cover tart with foil if you are worried about over-baking the crust.
Serving Suggestions
While it it tempting to slice the tart immediately out of the oven, please wait at least 20 minutes before slicing. The filling needs time to regain its structure.
Dust the fresh baked nectarine frangipane tart with powdered sugar. Serve the tart warm, room temperature, or chilled.
Store leftover in an airtight container overnight at room temperature. Keep in the fridge for longer storage, up to five days.
More Stone Fruit Desserts
Nectarine Frangipane Tart
Ingredients
Almond Shortbread Crust:
- ½ cup unsalted butter, (113 g), softened, room temp
- ½ cup granulated sugar, (100 g)
- 1 large egg, , room temp
- 1 cup super fine almond flour, (100 g), blanched*
- 1 cup all-purpose flour, (130 g)
- 1 teaspoon baking powder
- pinch kosher salt
Frangipane Filling:
- ⅓ cup almond paste, (100 g/3.5oz), packed*
- 3 Tablespoons granulated sugar, (38 g)
- 6 Tablespoons unsalted butter, (84 g), softened, room temp
- 2 large eggs, , room temp
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- ¼ teaspoon baking powder
- 2 Tablespoons all-purpose flour, (16 g)
Topping:
- 1 nectarine, , sliced into wedges
- sliced almonds, for topping
- turbinado sugar, for topping
- confections' sugar, for dusting
Instructions
- CRUST: In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar. Add egg and mix until well combined. Add almond flour, all-purpose flour, baking powder, and salt. Mix just until dough comes together and there are no longer any dry streaks of flour. Dough will resemble cookie dough.
- Scrape out dough and flatten into a small rectangle. Cover with plastic wrap and let chill in the fridge for 30 minutes.
- Press dough into tart shell (with removable bottom). Use the flat bottom of a drinking glass or measuring cut to evenly spread and distribute dough into an even layer. Cover with plastic wrap and keep chilled in the fridge while you preparing filling.
- Preheat oven to 350 degrees F.
- FILLING: In a food processor fitted with blade attachment, combine almond paste, sugar, and butter. Pulse until well blended. Scrape down bowl as needed.
- Add eggs one a time, pulsing until incorporated. Add vanilla, salt, baking powder, and flour. Process until mixture is smooth.
- BAKE: Pour filling into chilled crust. Arrange nectarine wedges on top as desired. Sprinkle sliced almonds and turbinado sugar on top. Bake for 45-55 minutes until crust is well golden brown and the filling center no longer jiggles.
Notes
- tart can be enjoyed warm or at room temperature
- leftovers can be stored at room temperature overnight or kept in the fridge for longer storage
- I used this blanched super-fine almond flour. If you use regular un-blanched almond flour, the shortbread crust will be slightly darker in color and speckled with the almond skin.
- Peaches or plums can be used in placed of nectarines.
- I used this almond paste. Do NOT use marzipan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I have been wanting to make a frangipane fruit tart for awhile and this looks delicious. I can’t wait to try it.