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Perfect Nectarine Frangipane Tart with Vanilla Pastry Cream

nectarine frangipane tart - featured image
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A fresh and indulgent summer tart featuring juicy nectarines, nutty frangipane, and silky homemade vanilla pastry cream, perfect for gatherings and dessert lovers.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 2–3 tablespoons ice water
  • 2 cups (480ml) whole milk
  • 1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)
  • 5 large egg yolks
  • 2/3 cup (135g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 2 tablespoons (30g) unsalted butter, room temperature
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 cup (100g) almond flour
  • 2 tablespoons (15g) all-purpose flour
  • 1 teaspoon pure almond extract
  • 3–4 ripe nectarines, thinly sliced
  • 2 tablespoons apricot jam

Instructions

  1. Make the Pastry Dough: In a food processor or by hand, combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and ice water 1 tablespoon at a time until dough just comes together. Wrap in plastic and chill for 30 minutes.
  2. Prepare the Vanilla Pastry Cream: Heat milk with scraped vanilla bean in a saucepan until just simmering. Whisk egg yolks, sugar, and cornstarch until smooth. Temper egg mixture by slowly adding hot milk while whisking constantly. Return mixture to saucepan, cook over medium heat, stirring constantly until thick and bubbling (about 3-4 minutes). Remove from heat, stir in butter. Strain through sieve into bowl. Cover surface with plastic wrap to prevent a skin. Chill.
  3. Roll Out and Blind Bake the Tart Shell: Preheat oven to 375°F (190°C). Roll chilled dough on floured surface to fit a 9-inch tart pan. Press into pan, trim edges. Line with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake 5-7 more minutes until golden. Cool slightly.
  4. Make the Frangipane: Beat softened butter and sugar until fluffy. Add eggs one at a time, beating well. Fold in almond flour, flour, and almond extract until smooth.
  5. Assemble the Tart: Spread a thin layer of chilled vanilla pastry cream over the tart shell. Spoon frangipane evenly on top. Arrange sliced nectarines in overlapping circles over frangipane.
  6. Bake the Tart: Bake at 350°F (175°C) for 35-40 minutes until frangipane is set and golden, nectarines slightly caramelized.
  7. Glaze the Tart: Warm apricot jam until liquid, brush gently over the nectarine slices to add shine and a touch of sweetness.
  8. Cool and Serve: Let the tart cool completely on a wire rack. Serve slightly chilled or at room temperature.

Notes

Blind bake the crust to prevent sogginess. Use pie weights or dried beans for even baking. Strain pastry cream for a silky texture. Watch the tart in the last 10 minutes of baking and tent with foil if edges brown too fast. Use ripe but firm nectarines to avoid mushiness. For gluten-free, substitute flours with gluten-free baking flour. Vegan substitutions require plant-based alternatives and egg replacers.

Nutrition

Keywords: nectarine tart, frangipane tart, vanilla pastry cream, summer dessert, fruit tart, homemade tart, almond frangipane

Find it online: https://ariaappetite.com/perfect-nectarine-frangipane-tart-recipe-easy-homemade-vanilla-pastry-cream-tutorial/