french nectarine tart with almond cream

french nectarine frangipane tarte

This French nectarine tart with almond cream can be made with a variety of stone fruits and berries. It’s a lightly sweetened, perfectly balanced Summer treat that pairs well with picnic and barbecue menus!

french nectarine frangipane tarte

My family moved to Germany when I was a baby and I grew up enjoying copious amounts of marzipan. Dark chocolate enrobed marzipan is still my biggest vice and I succumb to a feeding frenzy on even the most well intentioned days. It’s no surprise that the promise of marzipan flavored almond cream in a buttery tart shell instantly attracted me to David Lebovitz’s recipe for ‘summer fruit tart with almond cream‘.

David’s pastry crust is delicate, buttery and surprising easy to put together. The frangipane (almond cream) tastes subtly of marzipan and the tart nectarines balance the flavors perfectly. For a chocoholic like myself, it takes a really special non-cocoa dessert to win my affections. This nectarine almond cream tart totally wins and it makes an impressive submission to any potluck or barbecue.

The original recipe can be found on Lebovitz’s amazing blog. My version of this tart includes the addition of lemon zest for brightness and a larger dose of almond extract to coax out more marzipan flavor. If you try this recipe or have any questions, leave a comment below!

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french nectarine tart with almond cream

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  • Author: Sep Esmaili Campos


Adapted from David Lebovitz’s Summer Fruit Tart with Almond Cream 



Tart shell:

  • 3 ounces unsalted butter, cut into pieces
  • 1 tablespoon vegetable oil, I used canola
  • 3 tablespoons water
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 5.5oz (or 1 rounded cup) all purpose flour

Almond cream:

  • 4 ounces unsalted butter, at room temperature
  • 1/2 cup sugar
  • 2 large eggs, at room temperature
  • 1 cup almond flour
  • zest of 2 fresh lemons
  • 1 teaspoon vanilla extract
  • 1 1/2  teaspoon almond extract
  • 1/4 teaspoon sea salt
  • 3 nectarines 
  • Strained apricot jam for glazing, if desired


Make the tart shell:

  1. Preheat the oven to 375.
  2. Place the butter, water, and canola oil in a medium saucepan and heat on the stove over medium heat until the butter is completely melted, about 5 minutes. 
  3. While the butter melts, combine the sugar, salt, and flour in a medium bowl.
  4. Dump the flour mixture into the saucepan with the melted butter and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl.
  5. Transfer the dough to a 9-inch (23 cm) tart mold with a removable bottom and spread it a bit with a spatula.
  6. 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.
  7. Prick the dough all over with the tines of a fork about ten times, then bake the tart shell in the oven for 15-20 minutes, or until the dough is golden brown.
  8. Remove the crust from the oven but keep the oven turned on to 375. Let the shell cool before filling.
Make the almond cream:
  1. Make the frangipane by beating the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment until fluffy – about 1 minute on high speed. Add the eggs one by one, stopping the mixer and scraping down the sides of the bowl after adding each. 
  2. Remove the bowl from the mixer and stir in the almond flour, then the vanilla extract, almond extract, lemon zest and salt. Spread the frangipane in the cooled tart dough. Halve the nectarines and slice them into eighths. (The slices should be about 2 1/2-inch, 6cm thick.) Press the slices into the frangipane, in concentric circles.
  3. Bake for 30-35 minutes, or until the tart is golden brown across the top. Let cool, then brush lightly with apricot jam, if desired. If the jam is not liquid enough to brush on, warm the jam gently in a small saucepan.
  4. Serve at room temperature with a dollop of whipped cream, if desired.
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