Nectarine Frangipane Tart – Easy!

Nectarine Frangipane Tart – Easy!

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

The pastry

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!

cherry frangipane

 

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 🙂 

A baked Bakewell Tart with a slice cut out

 

 

 

Enjoy!! 
 
Love Clare 

Nectarine Frangipane Tart - Easy

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Calories: 467kcal
Print Pin Rate
A deliciously Frangipane Tart topped with juicy and sweet nectarines. Makes the perfect comfort pudding

Equipment

  • 1 9 inch of 22.5cm loose bottom tart tin

Ingredients

  • 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

Instructions

  • 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 , then add your Vanilla Extract
  • 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

Notes

*** Nutritional information is approximate and intended as a guide 

Nutrition

Nutrition Facts
Nectarine Frangipane Tart - Easy
Serving Size
 
8 g
Amount per Serving
Calories
467
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
70
mg
23
%
Sodium
 
277
mg
12
%
Potassium
 
170
mg
5
%
Carbohydrates
 
46
g
15
%
Fiber
 
4
g
17
%
Sugar
 
20
g
22
%
Protein
 
8
g
16
%
Vitamin A
 
639
IU
13
%
Vitamin C
 
2
mg
2
%
Calcium
 
46
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

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