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Perfect Nectarine Frangipane Tart with Honey Glaze

Perfect Nectarine Frangipane Tart - featured image
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A delightful tart featuring a flaky crust, creamy almond frangipane filling, juicy nectarines, and a glossy honey glaze. Perfect for any occasion, from casual brunches to elegant dinner parties.

Ingredients

Scale
  • 1 1/3 cups (170g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 3–4 tablespoons ice water
  • 6 tablespoons (85g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 cup (100g) ground almonds (almond flour)
  • 1 large egg
  • 1/2 teaspoon almond extract
  • 1 tablespoon all-purpose flour
  • 3–4 medium fresh nectarines, sliced
  • 3 tablespoons honey
  • 1 teaspoon fresh lemon juice

Instructions

  1. Make the tart crust: In a large bowl, combine 1 1/3 cups all-purpose flour, 2 tablespoons granulated sugar, and a pinch of salt. Add the cold, cubed butter. Using a pastry cutter or fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits of butter. Slowly add ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking.
  2. Chill the dough: Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Prepare the frangipane filling: Cream together 6 tablespoons softened butter and 1/2 cup sugar until light and fluffy (2-3 minutes). Add 1 large egg and mix until combined. Stir in 1 cup ground almonds, 1 tablespoon flour, and 1/2 teaspoon almond extract until smooth and thick.
  4. Roll out the dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch tart pan, pressing into edges and trimming excess. Chill for 10 minutes.
  5. Assemble the tart: Spread frangipane evenly over the chilled crust. Arrange nectarine slices on top in overlapping circles or fan pattern.
  6. Bake: Preheat oven to 350°F (175°C). Bake tart for 40-45 minutes until frangipane is set and golden, nectarines tender, and crust edges lightly browned. Shield edges with foil if browning too quickly.
  7. Prepare honey glaze: Whisk together 3 tablespoons honey and 1 teaspoon fresh lemon juice. While tart is still warm, brush glaze generously over nectarines.
  8. Cool and serve: Let tart cool in pan on wire rack for at least 30 minutes before removing rim. Serve at room temperature or slightly warm.

Notes

Keep butter cold for a flaky crust. Do not overmix frangipane to maintain light texture. Use ripe but firm nectarines. Brush honey glaze while tart is warm for best shine. Chill dough before rolling and after fitting in pan to prevent shrinking. Let tart cool fully before removing from pan to avoid breaking. Thinly slice nectarines for even baking. Pat nectarines dry if very juicy to prevent sogginess.

Nutrition

Keywords: nectarine tart, frangipane tart, honey glaze, almond tart, fruit tart, easy dessert, homemade tart

Find it online: https://jodierecipes.com/perfect-nectarine-frangipane-tart-recipe-easy-homemade-honey-glaze/