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Nectarine Frangipane Tart

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
Prep Time: 25 mins
Cook Time: 45 mins
Dough Chill: 30 mins
Total Time: 1 hr 40 mins
Course: Dessert
Cuisine: American, French
Keyword: nectarine tart, almond nectarine, frangipane tart,
Servings: 10
Author: Maryanne Cabrera


Almond Shortbread Crust:

  • ½ cup unsalted butter, softened
  • ½ 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:

  • 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
  • ¼ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 2 Tablespoons all-purpose flour


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


  • 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. 


  • 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.
All images and text © The Little Epicurean