Nectarines, good. Frangipane, goooood. Tart, REAL good! I’ve never been great at math, I’ll admit, but this equation is a winner, any way you look at it! Here’s another one for you: summer fruit desserts > fruit desserts > desserts. You get where I’m going with this??! I’m holding onto summer for dear life. Also, my parents are coming for a visit next week from CA, and you know what they’re bringing me? Hand-carried nectarines straight from the farm. Please, and thank you.
I made this Nectarine Frangipane Tart last week, and guys, it just didn’t last. Everyone wanted a slice!! I’m kind of obsessed with flaky crust and anything almond. If you’re like me, you’re going to fall in love with frangipane, also known as Almond Cream. It is sweet and earthy, and tastes incredible with the tangy nectarines.
I made this tart in a 14″ x 5″ long rectangular tart pan because I love lining up the nectarines like little soldiers and it is really easy to serve. However, you could easily use a 9″ round tart pan that has a removable bottom, and fan the peaches out, like a lotus flower.
I can’t wait for you all to make this tart! I love hearing from you, so comment below with all of your feedback and any questions you have, and remember to tag your photos with #lionsbread so I can see what you’re making!
-LeAnne xo
*NOTE in the photos, the frangipane is crumbled into the pan, because I had to refrigerate it… since one of my kiddos needed sommmmething 🙂
Nectarine Frangipane Tart
A delicious summer tart made extra luxurious with tangy nectarines and creamy almond frangipane
Ingredients
- Tart dough:
- 1 1/4 c AP flour
- 1/4 tsp kosher salt
- 1 T granulated sugar
- 8 T (1 stick) salted butter, very cold, cubed
- 1/4 c ice water
- Frangipane:
- 1/2 c finely ground almonds
- 4 T granulated sugar
- 2 tsp pure vanilla extract
- 1 tsp almond extract
- 1 egg
- 1/4 tsp kosher salt
- Fruit:
- 4-5 ripe but firm nectarine, each cut into 6 slices
- 2 T butter melted
- 2 T sugar
- 1/2 tsp cinnamon
Directions
- Step 1 Dough: In a food processor, combine the flour, salt, granulated, and pulse to combine.
- Step 2 Add the cold, cubed butter, and pulse 6-7 times until the pieces of butter are the size of peas.
- Step 3 With the machine running, stream the ice water in through the spout in the lid, and process until the dough JUST begins to come together. Do not over mix.
- Step 4 Dump the dough out onto a floured work surface. It will still be crumbly. Use your hands to pull the dough together quickly into a ball, then flatten out into a disk. Wrap the dough in plastic wrap, and refrigerate for 25-30 minutes.
- Step 5 Meanwhile, in the food processor, add the almonds and sugar and process until the almonds a very fine meal consistency. Add the egg, vanilla extract, almond extract, and salt. Blend until thoroughly combined. Pour into a medium size bowl, and set aside.
- Step 6 Preheat the oven to 400*F. Spray a 14″ x 5″ rectangular tart pan (with a removable bottom) very well with nonstick cooking spray. Dust flour lightly onto your work surface and on a rolling pin. Remove the dough from the fridge, and roll it out into a rectangle, about 16″ x 7″.
- Step 7 Gently lift the dough and place it in the tart pan. With your fingertips, gently pat the dough down into the corners and up the sides. Trim off excess dough with a knife.
- Step 8 Pour the frangipane on top of the dough, and use a spatula to spread out and cover the dough in an even layer. (*NOTE in the photos above the frangipane is crumbled into the pan, because I had to refrigerate it, since one of my kiddos needed something.) Place the sliced nectarines on top of the frangipane in a single layer.
- Step 9 In a small bowl, mix the 2 T of sugar with the 1/2 tsp of cinnamon. Brush the melted butter on the nectarines, and sprinkle with the cinnamon sugar mixture.
- Step 10 Bake at 400*F for 30-35 minutes, until the nectarines begin to slightly caramelize.
- Step 11 Cool on a baking rack for 15 minutes. Then, remove the tart from the pan, by pushing up from the bottom, and removing the outer metal rectangle.
- Step 12 Serve with lightly sweetened whipped cream or creme fraiche Enjoy!.