Nectarine Frangipane Tarts take a little bit of work but are definitely worth the effort. They’re vegan, gluten-free and free from refined fats and sugars!
The nectarine flower pattern on top takes a little time and patience however finishes the tarts off beautifully and is totally optional. Arrange fruit slices in a fanned out pattern or experiment and come up with your own designs!
I love when stone fruits are in season! I’m that person buying them from the moment they appear at the market. I buy just a few in the beginning, no cooking with these early season stone fruits as they are too expensive. When the season is in full swing then, I buy more. Stone fruits make an appearance into my daily meals. Baked peaches with oats, sliced nectarines added to salads, stone fruit crumbles with yoghurt! I can’t get enough!
These Frangipane Nectarine Tarts are another delicious way to enjoy nectarines. You can, of course, use peaches, apricots, apples or pears instead of nectarines! I just love the flavour of baked nectarines with the frangipane. I love the flower design on the smaller tart which is really easier to make than you might think but does take a little patience! Just slice your fruit and starting from the outer edge of the tart curl each slice and press into the filling.
Ingredients needed for Nectarine Frangipane Tarts
- Almonds – So many almonds go into making a good frangipane, I have only ever made this with almonds. If you make this with another type of nut please let me know how it turns out!
- Rolled Oats – You could use oat flour instead. When baking gluten free, different flours react differently and I don’t recommend substitutes.
- Brown Rice Flour – Has a nice nutty flavour and blends perfectly with the almonds and oats for a biscuity crust.
- Coconut Sugar – I love the hint of caramel that coconut sugar brings to these Nectarine Frangipane Tarts. I prefer to use unrefined sugar but you can use caster sugar if you prefer or even raw caster sugar, especially if you are avoiding fructose!
- Almond Butter – I love the creaminess that almond butter brings to a dish. I don’t eat a lot of vegan butter but replacing with a high fat content vegan butter should work fine.
- Soy Milk – Use any plant based milk, I always have soy milk in the fridge so It’s what I use.
- Tapioca Flour – To bind your filling and create a thick creamy filling. Corn flour would also work well.
- Cinnamon – For extra flavour!
- Baking Powder – Traditionally frangipane is made with eggs and puffs slightly when baked. Adding baking powder to the frangipane filling helps this vegan version to do the same.
- Vanilla Extract – I love to use Queen Fairtrade Vanilla Extract!
- Nectarines – Choose ripe but firm nectarines!
Notes:
This recipe makes a rustic style Nectarine Frangipane Tart! I use whole unblanched almonds, unblanched almond meal and almond butter which yield a darker frangipane than you may be acquainted with. Use blanched almonds and try cashew butter if you want a lighter tart!
For best results when baking use kitchen scales to weigh ingredients, this is more accurate and will give you a more consistently good result.
If you don’t have kitchen scales and use the cup/tablespoon measurements please note that I use Australian measurements. Therefore 1 cup = 250 ml and 1 tablespoon = 20 ml.
If you love baking with fruit then try these recipes:
For more ways to decorate with fruit try:
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If you have any comments or questions on hose to make these dairy free frangipane tarts, leave a comment in the comments section below
If you made these tarts and share on Instagram I would love to see them, so please tag @sweeterwithdates and #sweeterwithdates.
nectarine frangipane tarts
Equipment
- Food Processor
- silicone muffin tin or 1 x 20cm large tart tin
- Mixing Bowl
- Measuring Cups & Spoons
- kitchen scales, for best results
Ingredients
for the shell
- 120 g almonds (2/3 cup)
- 70 g rolled oats (2/3 cup)
- 65 g brown rice flour (1/3 cup)
- 20 g coconut sugar (2 tablespoons)
- 80 g almond butter (4 tablespoons)
- 40-60 ml cold plant-based milk (2-3 tablespoons) I used soy milk
for the filling
- 120 g almond butter (6 tablespoons)
- 85 g coconut sugar (1/2 cup)
- 240 g almond meal (2 cups)
- 20 g tapioca flour (2 tablespoons)
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 170 ml plant-based milk (2/3 cup) I used soy milk
- 2 tsp vanilla extract
- 3 – 4 nectarines ripe but firm
Instructions
- Preheat oven to 180°C/356°F
- Prepare baking tins. If using a 20 cm tart tin line the bottom with baking paper.
for the shell
- Using a food processor, blend almonds, oats, rice flour and sugar until you have a nice even flour consistency.
- Add in the almond butter and blend until crumbly.
- Pour in the cold milk, while the blender is running, until the mixture holds together when pressed.
- Press firmly and evenly into prepared tins.
- Refrigerate for 10 mins.
- Bake for 10 mins.
- Remove from the oven and allow to cool while preparing the filling.
for the filling
- Using a food processor, blend together the almond butter, coconut sugar, almond meal, tapioca flour, cinnamon and baking powder.
- With the food processor running, pour in a steady stream, the milk and vanilla extract to form a thick batter.
- Pour into prepared tart shells.
- Slice nectarines and arrange decoratively on top of the unbaked frangipane filling, leave space for the filling to puff up around the fruit while baking.
- Press the fruits into the batter slightly.
- Bake the small tarts for 20-25 minutes and the large tart for 40-45 minutes.
- The filling will be puffed and golden when cooked.
- Remove from the oven, allow to cool and enjoy!
- Store in an airtight container in the refrigerator.
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