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Small Nectarine Frangipane Tarts, on an upside down pink muffin pan, being dusted with icing sugar. Some chopped nectarine in the foreground and cloth in the background

nectarine frangipane tarts

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!
Print Recipe
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine French
Servings 8 serves
Calories 590 kcal

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.

Notes

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 a vegan butter with a high fat ratio 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.
Please refer back to the original blog post for more detailed instructions :)
Keyword gluten free desserts, Healthy desserts, vegan nectarine desserts