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The Boston Globe

Food & dining

seasonal recipe

Recipe for nectarine-frangipane tart

Karoline Boehm Goodnick for the boston globe

Makes one 10-inch tart

Frangipane, the almond cream that pastry chefs set under fruits in tarts, can vary in consistency from custardy to solid. In this version, the frangipane is soft but holds its shape when cut.

DOUGH

cups flour
3tablespoons sugar
¼teaspoon salt
½cup (1 stick) cold unsalted butter, cut up
2tablespoons ice water, or more if necessary
Extra flour (for sprinkling)

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1. In a bowl, combine the flour, sugar, and salt. With your fingers or two blunt knives, cut the butter into the flour mixture until it resembles coarse meal with some larger pieces. Add 2 tablespoons of ice water and stir with a fork until the mixture holds together. If necessary, add more water, 1 teaspoon at a time.

2. On a lightly floured counter, knead the mixture lightly to form a dough. Flatten into a disk and wrap in foil. Chill for 45 minutes.

FRANGIPANE AND FRUIT

Flour (for sprinkling)
¾cup slivered almonds
cup sugar
3tablespoons unsalted
butter, at room
temperature, cut up
1egg
1tablespoon flour
Grated rind of 1 large
lemon
¾teaspoon vanilla extract
3medium nectarines, thinly sliced
1egg yolk
1teaspoon milk
3tablespoons currant jelly, melted and cooled to lukewarm

1. Set the oven at 375 degrees. Have on hand a 10-inch tart pan with a removable bottom.

2. On a lightly floured counter, roll the dough to a 13-inch round. Lift it on the rolling pan and ease it into the pan. Turn the edges over like a hem and press the rim so it is even with the top of the pan. Refrigerate.

3. In a food processor, work the almonds and sugar until the nuts are finely ground. Add the butter, egg, 1 tablespoon flour, lemon rind, and vanilla extract. Pulse to combine.

4. Spread the frangipane evenly in the pastry. Arrange the nectarine slices, slightly overlapping, in concentric circles on the filling, beginning at the edge of the pan and working toward the center. Press the slices lightly into the frangipane.

5. In a bowl, whisk the egg yolk and milk. Brush the pastry with some of the mixture.

6. Bake for 45 minutes or until the filling puffs slightly around the nectarines and is golden. If the crust is browning too quickly, cover the edges with foil. Transfer to a wire rack to cool.

7. With a pastry brush, brush the top of the tart with the currant jelly.

Jean Kressy

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