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Delicious Nectarine Frangipane Tart Recipe Easy Homemade Almond Cream Filling

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A tender, nutty tart featuring a silky almond cream filling topped with juicy nectarines. This easy homemade dessert balances comfort and elegance with simple ingredients and straightforward preparation.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed (for crust)
  • 2 tablespoons granulated sugar (for crust)
  • Pinch of salt
  • 2 to 4 tablespoons ice water
  • 1/2 cup (115g) unsalted butter, softened (for almond cream filling)
  • 2/3 cup (135g) granulated sugar (for almond cream filling)
  • 1 cup (100g) almond flour (finely ground)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons all-purpose flour (for almond cream filling)
  • 1/4 teaspoon almond extract (optional)
  • 3 to 4 medium fresh nectarines, thinly sliced
  • 2 tablespoons apricot jam or honey, warmed (for glazing)

Instructions

  1. Make the Tart Crust: In a food processor, pulse 1 1/4 cups all-purpose flour, 2 tablespoons sugar, and a pinch of salt. Add 1/2 cup cold butter cubes and pulse until mixture resembles coarse crumbs (about 10-15 pulses). Slowly add 2 to 4 tablespoons ice water, one tablespoon at a time, pulsing just until dough starts to clump together. Wrap the dough in plastic wrap and chill for at least 30 minutes.
  2. Preheat Oven and Prepare Pan: Set oven to 350°F (175°C). Lightly grease a 9-inch tart pan with removable bottom.
  3. Roll Out Dough: On a lightly floured surface, roll dough into a circle about 12 inches wide. Gently transfer to tart pan, pressing into edges and trimming excess. Chill again for 10 minutes to firm up.
  4. Blind Bake the Crust: Line crust with parchment paper and fill with baking weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake another 5 minutes until edges start to golden.
  5. Prepare Almond Cream Filling: In a bowl, beat 1/2 cup softened butter with 2/3 cup sugar until fluffy (about 3 minutes). Add 2 room-temperature eggs, one at a time, beating well after each. Stir in 1 teaspoon vanilla extract and optional 1/4 teaspoon almond extract. Gently fold in 1 cup almond flour and 2 tablespoons all-purpose flour until smooth and creamy.
  6. Assemble Tart: Pour almond cream filling evenly into the warm tart shell. Arrange thin nectarine slices on top in a single layer or a pretty overlapping circle.
  7. Bake Tart: Bake for 35 to 40 minutes at 350°F (175°C), until almond cream is set and golden, and nectarines look tender but still hold shape.
  8. Glaze Tart: Warm 2 tablespoons apricot jam or honey, then brush over nectarine slices for a glossy finish.
  9. Cool and Serve: Let tart cool on a wire rack at least 30 minutes before removing from pan. Serve slightly warm or at room temperature.

Notes

Keep butter cold when making the crust for a flaky texture. Blind bake the crust to prevent sogginess. If almond cream bubbles too much during baking, loosely cover tart with foil halfway through. Let tart cool before slicing to allow filling to set. Fresh nectarines are preferred; if using frozen, thaw and drain excess liquid. Variations include swapping nectarines for peaches, plums, or pears. Gluten-free and dairy-free adaptations are possible with substitutions.

Nutrition

Keywords: nectarine tart, frangipane, almond cream filling, summer dessert, easy tart recipe, homemade dessert, almond flour, fruit tart

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