tarte amandine

Almond and nectarine tart

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Brown sugar shortcrust pastry filled with almond cream and caramelised nectarines.

  • Servings 6 people
  • Prep : 30 minutes
  • Cooking : 40 minutes
tarte amandine


For the shortcrust pastry:

  • 250 g T55 flour
  • 125 g La Perruche brown sugar
  • 100 g unsalted butter
  • 1 egg
  • Zest of one lemon
  • 1 pinch of fleur de sel

For the almond cream :

  • 50g ground almonds
  • 50g La Perruche brown sugar
  • 50g unsalted butter
  • 25g flour
  • 1 egg
  • 8 nectarines


For the shortcrust pastry:

  1. Rub the flour, butter and brown sugar together with your fingertips until it resembles fine breadcrumbs.
  2. Add the fleur de sel and lemon zest and mix.
  3. Add the egg and mix well to form a smooth dough.
  4. Flatten the pastry into a disc.
  5. Cover it with cling film and chill for around 20 minutes.
  6. Grease a 20 cm tart tin and chill it.

For the almond cream:

  1. Cut the butter into cubes.
  2. Put the softened butter in a bowl, add the sugar and beat the mixture until it is white and slightly foamy.
  3. Add the egg and mix
  4. Add the ground almonds, mix, then add the flour and mix again.
  5. Chill in the fridge.

For the nectarines:

  1. Halve the nectarines and remove the stones.
  2. Cut the halves into thin slices.

To assemble and bake:

  1. Preheat the oven to 180 °C.
  2. Roll out the pastry between two sheets of baking paper.
  3. Put the tin on a baking tray and line it with the pastry.
  4. Cut off the excess with a paring knife.
  5. Spread the almond cream over the pastry.
  6. Arrange the nectarines in a neat layer on top of the cream.
  7. Bake for 40 minutes.
  8. Place on a rack.

Chef's tip

This tart can be adjusted to suit any season. Try it with tangy apples or juicy pears to create an autumnal treat.

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