Nectarine and almond tart Recipe

Name: Nectarine and almond tart
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: One 9-inch tart
Cuisine: French
Ingredients: 1 1/4 cups all-purpose flour; 1/4 cup granulated sugar; 1/2 cup cold unsalted butter, cubed; 1 large egg yolk; 2 tablespoons ice water; 3/4 cup almond flour; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract; 2 tablespoons all-purpose flour; 3 ripe nectarines, pitted and sliced; 2 tablespoons sliced almonds; 1 tablespoon apricot jam (for glaze)

French · Dessert · 70 min total

Nectarine and almond tart recipe videos

A delightful summer tart featuring juicy nectarines and a rich almond frangipane filling, all nestled in a buttery pastry crust.

30
min prep

40
min cook

8
servings

420
kcal/serving

Ingredients

1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup cold unsalted butter, cubed
1 large egg yolk
2 tablespoons ice water
3/4 cup almond flour
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons all-purpose flour
3 ripe nectarines, pitted and sliced
2 tablespoons sliced almonds
1 tablespoon apricot jam (for glaze)

Instructions

Make the pastry: In a food processor, pulse 1 1/4 cups flour and 1/4 cup sugar. Add cold butter cubes; pulse until mixture resembles coarse meal. Add egg yolk and ice water; pulse until dough comes together. Press into a disk, wrap in plastic, and refrigerate for 30 minutes.
Preheat oven to 375°F (190°C). Roll out dough on a floured surface to a 12-inch circle. Transfer to a 9-inch tart pan with removable bottom. Press into pan, trim excess. Prick bottom with fork. Line with parchment and fill with pie weights. Bake for 15 minutes. Remove weights and parchment; bake 5 more minutes. Cool.
Make the frangipane: In a bowl, beat softened butter and 1/2 cup sugar until light. Beat in eggs one at a time, then vanilla and almond extracts. Fold in almond flour and 2 tablespoons flour until smooth.
Spread frangipane evenly over cooled crust. Arrange nectarine slices in concentric circles on top. Sprinkle with sliced almonds.
Bake tart at 375°F for 30-35 minutes until frangipane is golden and set. Cool on a rack.
Warm apricot jam with a teaspoon of water, strain, and brush over nectarines for shine. Serve at room temperature.

Tips

For best flavor, use ripe but firm nectarines.
Tart can be stored in the refrigerator for up to 2 days.
Serve with whipped cream or vanilla ice cream.

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