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Nectarine Frangipane Tart

This nectarine frangipane tart consists of an almond shortbread crust and a creamy almond filling topped with nectarine wedges and sliced almonds. 

Yield: 9.5-inch tart

Author Maryanne Cabrera

Ingredients

Almond Shortbread Crust:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 cup super fine almond flour, blanched*
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • pinch of fine sea salt

Frangipane Filling:

  • 1/3 cup almond paste, packed (3.5 oz)*
  • 3 Tablespoons granulated sugar
  • 6 Tablespoons unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon baking powder
  • 2 Tablespoons all-purpose flour

Topping:

  • 1 nectarine, sliced into wedges
  • sliced almonds, to top
  • turbinado sugar, to top
  • confections' sugar, for dusting

Instructions

  1. 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.

  2. Scrape out dough and flatten into a small rectangle. Cover with plastic wrap and let chill in the fridge for 30 minutes.

  3. 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. 

  4. Preheat oven to 350 degrees F. 

  5. FILLING: In a food processor fitted with blade attachment, combine almond paste, sugar, and butter. Pulse until well blended. Scrape down bowl as needed. 

  6. Add eggs one a time, pulsing until incorporated. Add vanilla, salt, baking powder, and flour. Process until mixture is smooth. 

  7. 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. 

Recipe Notes

All images and text © The Little Epicurean