Nectarine Frangipane Tartlets: Elegant Layers of Almond, Fruit, and Puff Pastry
Step into the world of delicate pastry and comforting almond flavours with these Nectarine Frangipane Tartlets, a refined dessert that turns simple ingredients into something truly special. Buttery rough puff pastry forms the base, topped with a soft, almond-rich frangipane and finished with tender nectarines arranged in beautiful rosettes. Each tartlet bakes into a perfectly balanced bite, gently sweet, aromatic, and deeply satisfying.
To celebrate the UK release of my cookbook Everything Is Better with Puff Pastry, which is officially out now, I am sharing this recipe straight from the book with you. Thank you so much to everyone who has already ordered a copy. And if you have not yet, this book is puff pastry heaven, filled with comforting classics and elegant bakes you will come back to again and again. You can order it here.
If puff pastry is your thing, make sure to check out my Easy Berry Puff Squares and Strawberry Nutella Puffs for more puff pastry recipe inspiration.
Scroll down or tap “Jump to Recipe” to dive straight into this elegant puff pastry bake.
Simple Ingredients, Big Flavour
What makes these Nectarine Frangipane Tartlets so special is how a handful of well-chosen ingredients come together to create a dessert that feels refined yet comforting. Each component plays an important role, and when treated with care, simple ingredients deliver exceptional flavour and texture.
Rough puff pastry: Buttery and reliable, it forms a sturdy base for the tartlets, supporting the filling and fruit while baking evenly and holding its shape.
Nectarines: Naturally sweet, fragrant, and slightly tangy, nectarines soften beautifully when baked, releasing gentle juices that complement almond-based fillings. During the UK winter months, we are lucky to have high-quality South African nectarines available, bringing freshness and flavour when local stone fruit is out of season.
Almond flour: The heart of the frangipane, giving the filling its soft texture and rich, nutty depth that pairs beautifully with fruit.
Butter and sugar: These add richness and balance, creating a smooth, gently sweet frangipane that bakes evenly.
Egg and vanilla: The egg provides structure and lightness, while vanilla enhances the natural sweetness of the almonds.
Plain flour: Used in a small amount, it helps the frangipane set properly, ensuring a soft but stable filling.
Together, these ingredients create tartlets that feel bakery-worthy yet completely achievable at home, proving that thoughtful combinations can turn simple baking into something truly special.
If you enjoy cooking with nectarines, make sure to also try our Polenta Ricotta Tarts with Nectarine Salsa, Nectarine Roast Chicken, and Baked Nectarines with Honeyed Cottage Cheese & Almonds for more sweet and savoury recipe ideas.
How to Make Nectarine Frangipane Tartlets
Preparing the Tartlet Cases
Start by preparing the nectarines. Thinly slice them, keeping the slices together so they can be gently fanned out, and place them on a sheet of kitchen paper to remove any excess moisture. This helps the frangipane bake properly and prevents the pastry from becoming soggy.
Generously butter six 4-inch (10 cm) tartlet tins and set them aside. Roll the rough puff pastry into a neat rectangle, approximately 24 x 36 cm (9½ x 14¼ inches). Using a cutter or plate, cut out six circles around 12 cm (4¾ inches) in diameter. Carefully fit each pastry round into the prepared tins, gently pressing it into the edges. If there is any excess pastry, trim it neatly with kitchen scissors.
Place the lined tartlet tins on a baking sheet that fits into your fridge and chill while you prepare the filling. This resting time helps the pastry hold its shape during baking.
Preheat the oven to 170°C (325°F).
Making the Frangipane Filling
In a medium bowl, combine the softened butter, sugar, and vanilla extract. Using an electric hand mixer, whisk until smooth and well combined. Add the egg and continue whisking until the mixture becomes light and slightly fluffy. Switch to a silicone spatula and gently fold in the almond flour and plain flour until the frangipane is smooth and evenly combined. Divide the mixture evenly between the chilled tartlet cases, spreading it into a thin, even layer over the pastry bases.
Assembling the Tartlets
Take two nectarine halves and gently fan the slices into a rose-like shape. Place the fruit carefully on top of the frangipane, pressing it in very slightly. Repeat with the remaining nectarines, ensuring each tartlet is evenly topped.
Baking the Tartlets
Transfer the baking sheet to the preheated oven and bake for 40 to 45 minutes, or until the frangipane is set and lightly golden. If the tops begin to colour too quickly, loosely cover the tartlets with foil during the final minutes of baking. Once baked, remove the tartlets from the oven and allow them to cool slightly in their tins. Just before serving, dust generously with icing sugar.
Storage and Make-Ahead Tips
These Nectarine Frangipane Tartlets are at their best on the day they are baked, when the pastry and frangipane have the ideal texture. If needed, they can be stored at room temperature in an airtight container for up to 24 hours, provided they are fully cooled and kept in a cool place.
For longer storage, keep the tartlets in an airtight container in the fridge for up to 2 days. Before serving, allow them to come back to room temperature, or reheat briefly in a preheated oven at 160°C (320°F) for 5 to 8 minutes to refresh the pastry. Avoid reheating in the microwave, as this will soften the pastry and affect the texture.
Why We Love These Nectarine Frangipane Tartlets
These Nectarine Frangipane Tartlets bring together everything that makes baking with puff pastry so rewarding. They feel elegant and thoughtfully made, yet the process remains approachable and stress-free. The contrast between buttery pastry, soft almond frangipane, and tender fruit creates a dessert that is balanced, comforting, and timeless.
What makes them especially appealing is their versatility. They work just as well for afternoon tea as they do for a dinner party dessert, and their individual size makes them easy to serve and present. Simple ingredients, classic flavours, and a refined finish make these tartlets a recipe you will return to again and again.
A Taste of the Book
This recipe is a perfect reflection of what Everything Is Better with Puff Pastry is all about. Thoughtful, elegant bakes that feel special without being complicated, and recipes designed to be cooked, shared, and enjoyed again and again. From comforting classics to refined desserts, the book is all about showing just how versatile puff pastry can be in everyday cooking.
Sharing these Nectarine Frangipane Tartlets feels especially meaningful as part of the UK launch. It is just one small taste of what you will find inside the book, and I hope it inspires you to bake with confidence and creativity. Make sure to try other recipes from the book as well, such as Avocado Mousse and Salmon Tartare Vol-au-Vent, and Pesto Twists, for more puff pastry inspiration.
Instagram Video & More
Watch our quick video tutorial on Instagram and don’t miss out on our other puff pastry favourites. If you enjoyed these Nectarine Frangipane Tartlets, you might also love:
- Mini Sausage Puffs
- Beetroot Puff Pastry Hearts
- Cheesy Pepper Olive Twists
- Broccolini Tomato Puff Bites
- Nutella Banana Bites
- Salmon Puff Pastry Cups
- Christmas Cheese Feast Pie
Happy baking,
Izabella
Description
These Nectarine Frangipane Tartlets are an elegant yet approachable dessert, made with buttery rough puff pastry and a soft almond frangipane filling. Finished with tender nectarines and a light dusting of icing sugar, they strike a perfect balance between fruit freshness and almond richness. Ideal for afternoon tea or a refined dessert, these tartlets deliver a bakery-style result with simple techniques and everyday ingredients.
Ingredients
Tartlets
Frangipane filling
For garnish
Instructions
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Make the tartlets: Place the nectarine slices on a paper towel to remove any extra moisture. Butter six 4-inch (10-cm)-diameter tartlet tins.
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Roll out the puff pastry into a rectangle approximately 9½ x 14¼ inches (24 x 36 cm). Cut out six circles, 4¾ inches (12 cm) in diameter, and fit them in your tartlet tins. Use kitchen scissors to cut away any excess, if needed. Place the tartlet cases on a baking sheet (one that fits in your fridge) and chill the pan in the fridge while you prepare the frangipane.
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Preheat the oven to 325°F (170°C).
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Prepare the frangipane filling: In a medium-sized bowl, combine the butter, sugar, and vanilla and, using an electric hand mixer, whisk until well mixed. Add an egg and whisk again until light and fluffy. Fold in the almond flour and all-purpose flour until smooth, then divide the mixture equally among the prepared tartlet tins, spreading it evenly.
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From two halves of the nectarine slices, form a roselike shape and place it on top of the frangipane. Repeat with the remaining slices on the remaining frangipane-filled tartlet tins. Bake for 40 to 45 minutes, or until the frangipane is set.
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Remove from the oven, let cool a bit, then dust with icing sugar and serve.
Nutrition Facts
Servings: 6 ServingCalories:564.48kcalTotal Fat:35.18gCholesterol:52.5mgSodium:154.44mgPotassium:410.59mgTotal Carbohydrate:55.58gDietary Fiber: 4.35gSugars: 20.7gProtein:9.28gVitamin A: 106.59IUVitamin C: 7.89mgCalcium: 28.37mgIron: 2.37mgVitamin D: 0.16IUVitamin E: 1.76IUVitamin K: 13.08mcgVitamin B6: 0.06mgVitamin B12: 0.09mcgPhosphorus: 136.83mgMagnesium: 24.79mgZinc: 0.7mg
Note
- Pat the nectarine slices well with paper towel before assembling. Removing excess moisture helps the frangipane set properly and keeps the pastry from becoming soggy.
- Keep the puff pastry cold at all times. If it softens while working, chill it briefly before lining the tartlet tins to maintain clean edges and good structure.
- Chill the lined tartlet cases before filling. This helps prevent shrinking during baking and gives a neater finish.
- If the tops colour too quickly, loosely cover with foil for the final minutes of baking.
- These tartlets are best on the day they are baked but can be stored in an airtight container at room temperature for up to 24 hours.
- For longer storage, keep them in an airtight container in the fridge for up to 2 days. Bring to room temperature before serving, or reheat briefly.
- To reheat, place the tartlets in a preheated oven at 160°C for 5 to 8 minutes until just warmed through. Avoid the microwave, as it can soften the pastry.
