I think it must be the plethora of fruit, but I find myself baking more in the summer than any other time of year. And if there’s one fruit I can’t get enough of, it’s nectarines!
This Nectarine Frangipane Tart is a favorite of mine because it’s decadent but manages to still be light at the same time! It’s perfect topped with a scoop of vanilla bean ice cream, and yes, I have totally eaten leftovers for breakfast. But most important – it’s so dang easy.
If there is a reoccurring theme in my baking it’s minimal effort for maximum impact. This cake nails it with its good looks that are practically foolproof and and an impressively short ingredients list.
Nectarine Frangipane Tart // serves 8
- 2-3 nectarines
- ½ cup unsalted butter, softened
- ½ cup sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 ¼ cups ground almond or almond flour
- 1 tablespoon cinnamon
- 3 tablespoons unbleached all-purpose flour
- 3 tablespoons honey (or substitute)
- powdered sugar and edible flowers for garnish
- vanilla ice cream
Preheat oven to 350F.
Beat butter until creamy, then add the sugar and continue mixing until combined. Add the eggs one by one to keep it fluffy! Gently stir in the ground almond, flour and cinnamon until combined – as little mixing as possible.
Butter your shallow tart pan and place pie crust into dish, trimming edges. (I purchased a pre-made pie crust for this one!)
Spoon the frangipane mix into the crust and smooth the top with spatula to even out. Don’t overfill – the batter should fill 2/3 of the pan.
Cut your nectarines into 6ths or 8ths depending on the size of the nectarine. Having a variety of sizes is actually beneficial to laying them out later! Mix the nectarines with honey in a bowl.
Gently place the nectarine slices into the frangipane mixture in a circular pattern – I used smaller slices to fill in where necessary! This is meant to be imperfect – don’t try too hard to make it exact! You can always cover an uneven moments with edible flowers.
Bake for 40-45 minutes, until the frangipane gets slightly firm and golden. A toothpick should come out clean.
Leave the tart in the pan to cool at least 10 minutes before transferring to a cooling rack. I kept mine in the tin until I was ready to serve it! Using a fine mesh strainer, dust powdered sugar over the tart, and top with fresh edible florals if you’d like!
Don’t forget the ice cream!!