Nectarine Tart with Frangipane

Placing the fruit in a Nectarine Tart with Frangipane

Almond Joy
My great-grandmother was a big fan of marzipan. And, as a kid, I struggled to understand why. I do not like the consistency of marzipan nor the flavor even though I can appreciate the artistry of the master confectioners who use all sorts of colors and shapes to make beautiful pieces. Marzipan candy can be absolutely stunning to look at, but you will never see me eating it.

The funny thing is I love frangipane which has the same basic flavor profile as marzipan. It is also made with almonds, though frangipane has a more delicate flavor. The two are wildly different—but it still makes no sense. You would think if you liked one you would like the other, right? That would be a no for me. Who knows? Maybe I was just mentally scared by the abundance of marzipan available around Christmas and the decided lack of chocolate…

Frangipane can be used in so many ways. A personal favorite is to use it in fruit tarts, especially during the summer months when the fruit is at its peak. (Though I would never refuse an almond croissant. Hint Hint.)

You could use any fruit you like—but the almond flavor of frangipane is a natural complement to any stone fruit, especially cherries, apricots, and nectarines.

This Nectarine Tart with Frangipane is my adapted version of a recipe from David Lebovitz of Chez Panisse fame. The tart shell recipe he uses is unconventional but worth a try if only for that reason…the results are superb.

Nectarine Tart with Frangipane Recipe
Adapted from David Lebovitz
Yields 8 servings

For the tart shell
3 ounces unsalted butter, cut into pieces
1 tablespoon vegetable oil
3 tablespoons water
1 tablespoon sugar
1/8 teaspoon salt
1 rounded cup (5.5 ounces) flour

For the tart
4 ounces unsalted butter, at room temperature
1/2 cup sugar
2 large eggs, at room temperature
1 cup almond flour
2 teaspoons vanilla extract
1/8 teaspoon almond extract
big pinch of salt
3 nectarines (about 12 ounces)
4 ounces raspberries
One prebaked 9- 10-inch, tart shell, cooled (recipe below)
Strained, apricot jam for glazing, if desired

Bring your butter and eggs to room temperature.

Make the Tart Shell
Preheat the oven to 400º F.

Make the dough
In a medium-sized ovenproof bowl, combine the butter, oil, water, sugar, and salt.

Place the bowl in the oven until the butter is bubbling and starts to brown just around the edges. It may take up to 15 minutes but keep checking before the time is up.

When done, remove the bowl from the oven and reduce the heat to 375ºF. Add the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl.

Form the shell
Transfer the dough to a 9-inch tart mold with a removable bottom and spread it a bit with a spatula.

Once the dough is cool enough to handle, pat it into the shell with the heel of your hand, and use your fingers to press it up the sides of the tart mold. Reserve a small piece of dough, about the size of a raspberry, for patching any cracks.

Bake the shell
Prick the dough all over with the tines of a fork about ten times, then bake the tart shell in the oven for 15 minutes, or until the dough is golden brown.

Patch any cracks
If there are any sizable cracks, use the bits of reserved dough to fill in and patch them.

Allow the shell to cool before filling.

Make the tart
Preheat the oven to 375ºF.

Make the frangipane
Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on high speed until fluffy (about 1 minute).

Add the eggs one by one, stopping the mixer and scraping down the sides of the bowl after adding each.

Remove the bowl from the mixer and stir in the almond flour, vanilla extract, almond extract, and salt.

Form the tart
Spread the frangipane in the cooled tart dough.

Halve the nectarines and slice them about 2-1/2 inches thick.

Press the nectarine slices into the frangipane in decorative circles. Then press the raspberries into the frangipane, in between the nectarine slices.

Bake the tart
Bake the tart for 30-35 minutes, or until it is golden brown across the top.

Allow it to cool, then brush lightly with apricot jam, if desired. (If the jam isn’t liquid enough for brushing, warm it gently in a small saucepan.)


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