The crust

  • 225 grams (8 ounces) all-purpose flour
  • 100 grams (7 tablespoons) cold unsalted butter
  • pinch of salt
  • 50 grams (1/4 cup) sugar
  • 1 egg
  • 3 tablespoons (45 milliliters) ice water


  • 100 grams (7 tablespoons) softened unsalted butter
  • 100 grams (1/2 cup) sugar
  • 100 grams (1 cup) almond flour
  • 50 grams (1/4 cup) all-purpose flour
  • 100 grams (approx. 2 large) room temperature eggs


  • 5 nectarines
  • 2 teaspoons (5 grams) cornstarch
  • almond flakes
  • 2 tablespoons (30 grams) apricot jam


  • Tart Pan with Removable Bottom

    This is crucial for easily removing the tart without damaging its lovely crust. The removable bottom makes all the difference!

  • Pastry Blender or Fork

    Useful for cutting cold butter into the flour to get that perfect breadcrumb texture for the crust.

  • Parchment Paper

    This is key for lining the tart base to prevent sticking and make cleanup a breeze.

  • Pie Weights

    These help keep the crust in place during blind baking. Don't have pie weights? Dried beans or rice will work just as well!

  • Pastry Bag

    For dispensing the frangipane easily and evenly. If you don't have one, a zip-lock bag with a snipped corner will do the trick.


Step 1

1. For the crust, add the cold butter into the flour and rub until the mixture resembles breadcrumbs. Then, add a pinch of salt, sugar, and the egg. Quickly knead everything into a sandy dough. If needed, add ice water to help the dough come together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes. Handle the dough as little as possible to keep it tender and flaky.

Step 2

2. Prepare the almond frangipane by beating the softened butter and sugar until the mixture is light and homogeneous. Add the almond flour and continue to beat. Gradually add the eggs while continuing to beat until fully incorporated. Finally, add the all-purpose flour and mix until you have a creamy mixture. Transfer the frangipane to a pastry bag. Make sure the butter is soft so it blends smoothly with the sugar.

Step 3

3. Cut the nectarines into large slices, sprinkle with cornstarch, and gently mix to coat. This step helps to thicken the juices from the nectarines as the tart bakes.

Step 4

4. Roll out the chilled dough into a thin layer and place it in a tart pan with a removable bottom. Form the base and sides, trimming any excess dough. Dock the bottom with a fork, line with parchment paper, and place pie weights on top. Using pie weights prevents the crust from puffing up during the blind bake.

Step 5

5. Bake the crust in a preheated oven at 170°C (338°F) for 15 minutes. Remove the crust from the oven, discard the parchment and pie weights, and evenly spread the frangipane over the base. Arrange the nectarine slices on top, sprinkle with almond flakes, and bake for an additional 25-30 minutes. Check the tart halfway through the baking. If the edges of the crust are browning too quickly, cover them with foil.

Step 6

6. Warm the apricot jam in the microwave and brush it over the tart for a glossy finish. Heating the jam makes it easier to brush on smoothly and evenly.


🍽️ Imagine serving this stunning nectarine frangipane tart at your next gathering, paired with some delicious accompaniments. For a touch of elegance, serve slices with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream. The cool creaminess complements the tart’s buttery crust and sweet almond filling to perfection.

✨ Another delightful idea is to pair this tart with a drizzle of raspberry or strawberry coulis. Not only does it add a splash of color to your dessert plate, but the tangy fruit sauce also enhances the nectarines' natural sweetness. Garnish with a sprig of mint for that 'wow' factor!

☕ If you’re setting up for an afternoon tea, this tart pairs divinely with a pot of oolong or green tea. The subtle bitterness of the tea balances out the sweetness of the frangipane and nectarines, making each bite even more enjoyable. Bon appétit!


🌿 **Gluten-Free Variation:** Swap out the all-purpose flour in the crust and frangipane with a gluten-free flour blend. Ensure the blend includes xanthan gum or another binding agent for best results.

🌱 **Vegan Variation:** For the crust, use a vegan butter substitute and replace the egg with a flax egg (1 Tbs ground flaxseed + 2.5 Tbs water, let sit to thicken). For the frangipane, use vegan butter and substitute eggs with a combination of 4 Tbs water + 2 Tbs vegetable oil + 2 tsp baking powder. Enjoy the same delicious tart, 100% plant-based!


  • How do I prevent the crust from becoming soggy?

    Blind baking the crust with pie weights ensures it stays crisp and firm. Don't forget to dock the bottom with a fork and use parchment paper!

  • Can I use other fruits instead of nectarines?

    Absolutely! Peaches, plums, or apricots would also work beautifully in this tart.

  • What if my frangipane is too runny?

    Ensure you’re using softened, not melted butter, and gradually add the eggs to prevent the mixture from splitting. Chilling the frangipane slightly can also help.

  • How do I store the tart?

    Store the tart in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it, though it's best enjoyed fresh.

  • How can I ensure an even bake on my tart?

    Rotate the tart halfway through baking to ensure even browning. This helps in getting a consistent bake all around.

  • Can I make parts of this tart in advance?

    Yes, you can prepare the crust and frangipane a day ahead. Keep the dough refrigerated and the frangipane stored in an airtight container until you're ready to assemble and bake.

Nutrition facts

Almond Nectarine Tart
Recipe Yield:1 tart
Calories:Per tart
Calories (Min - Max):3500 - 3800
Total Fat:200
Saturated Fat:100
Total Carbohydrate:350
Total Sugars:180