Nectarine Frangipane Tart
Gosh I love a Frangipane Tart especially now I’ve discovered a nectarine one. You could easily make this with peaches too
Crisp buttery pastry, a beautiful frangipane middle – not to sweet with a touch of almond and topped with juicy sweet slices of nectarines – so good! The perfect comfort pudding at the weekend, with the leftovers perfect cold with a cuppa or in a lunchbox
Just enjoy it! Delicious
I already have an Easy Cherry Frangipane Tart so I thought this one was a great addition to my recipes and you seem to love that one too
The Easy Frangipane bit..
Well basically Frangipane it’s just a mixture of ground almonds, butter, sugar and eggs and it’s often used to fill a tart.
Very often people use halved stone fruit such as apricots, peaches and plums and these are placed onto of the frangipane and baked to make a delicious dessert.
However I decided to choose Nectarines and pitted them.
And it’s an absolutely delicious tart!
How to make a frangipane tart
Well to be honest I cheat and I buy the ready rolled shortcrust pastry that you find chilled in the supermarket. It’s perfect
However if you have time and want to make your own shortcrust pastry – then good on you 🙂
The tart case is baked blind (see recipe card for instructions) this ensures a super crisp pastry case and no ‘soggy bottom.’
The Frangipane filling
Butter, sugar, eggs, ground almonds and flour are mixed (see recipe card) it’s super simple
Filling your pastry case
Simply pop your mixture into your part baked case
Topping your Tart with Nectarines (or peaches or..)
Simply slice into your nectarines and remove the stone, each nectarine can be sliced into 6-7 wedges, depending on the size
If there’s any left over simply eat them 🙂
Push them down slightly into your frangipane mixture, it will rise upon around them when it’s baked
Baking your Tart
Bake as per indstructions below and if you wish brush over with apricot jam or honey whilst warm for that glossy appearance
What can I serve with my tart
Oh anything you like really, when it’s warm all the normal culprits work well, custard, cream or ice cream
It’ also good cold and works perfectly with a cuppa and it fits nicely in a lunch box wrapped in foil (it’s quite sturdy)
Can you freeze frangipane tart?
Yes you can.
Simply cool wrap in clingfilm , then foil and pop into the freezer. It’s good for a couple of months
How long will my Frangipane Tart last?
Simply pop your leftovers in an airtight container and put in the fridge. The tart will be ok for 2-3 days refrigerated and still taste delicious
And here’s my Cherry Frangipane Tart
You should really give it a go, it’s a delicious recipe
It’s so worth it. And it looks very impressive!
And finally a new Classic Bake – my easy Bakewell Tart
Just look at my Bakewell Tart! I love old fashioned bakes don’t you?
So I thought as it’s new, I’ll share it here 🙂
Nectarine Frangipane Tart - Easy
- 1 9 inch of 22.5cm loose bottom tart tin
- 320 g Short Crust Pastry Chilled & ready rolled
- 110 g Butter
- 110 g Caster Sugar
- 1/2 teaspoon Vanilla Extract
- 2 Eggs Medium
- 100 g Ground Almonds
- 40 g Flour
- 4 Nectarines Each sliced into 6 wedges
- 1 tbsp Apricot jam or honey Optional
- Pre-heat Your oven to 200C/180 fan/ Gas 6
- Line a 9inch / 22.5cm loose bottom tart tin with your unrolled pastry - let it hang over the sides - you can trim it after bake
- Screw up some greaseproof paper or use grease proof paper and baking bean and bake blind for 20 minutes
- Remove the paper and pop it back in the oven for 5 minutes (you don't want a soggy bottom)
- Leave to cool in the tin until completely cool
- Trim the edges of your pastry with a knife
- Turn your oven down to 190C/160C Fan or Gas 5
- Cream your butter and sugar until light & fluffy, beat in the eggs a little at a time
- Next add your ground almonds and finally your flour and mix until you have a smooth mix
- Spread the mix into the pastry case and using a knife smooth to the edges
- Next pop the nectarine wedges on top of the mix in any pattern you like! Pushing down slightly
- Bake the tart in the oven for 35-45 minutes or until the frangipane is firm to the touch and golden brown
- Remove from the oven, cool slightly, remove from the tin and serve. You may want to brush the top with apricot jam or honey for a nice shine