Nectarine and Frangipane Tarts low cropped

  • Serving Size: 24 servings
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes



  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar Pinch salt
  • 1 cup ground almonds
  • 2 eggs 1 tsp vanilla
  • 2 1/2 tbsp flour


  • 24 (3-inch) frozen tart shells, thawed according to package directions
  • 4 nectarines, white or yellow-flesh, cored and very thinly sliced
  • 2 tbsp apricot jam


  • Frangipane: In stand mixer, combine butter, sugar and salt; beat for 5 to 7 minutes or until light and fluffy. Add ground almonds and mix for 2 minutes or until smooth. Add eggs, one at a time, scraping down bowl between additions. Add vanilla and flour; mix until smooth. Set aside.
  • Tarts: Preheat oven to 375°F. Lightly prick bottom of tart shells with fork. Fill tarts evenly with Frangipane. Top each tart with 3 or 4 nectarine slices, slightly overlapping.
  • Bake in bottom third of oven for about 30 minutes or until pastry is golden brown, nectarines are tender and frangipane is golden and puffed. Combine apricot jam with 1 tbsp water and lightly brush over tarts. Return to oven and bake for 5 minutes.
  • Serve tarts warm or at room temperature.
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