Peach and Nectarine Almond Tartlets

Name: Peach and Nectarine Almond Tartlets
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 6
Cuisine: French
Ingredients: 1 1/2 cups All-Purpose Flour; 1/3 cup Powdered Sugar; 1/4 teaspoon Fine Sea Salt; 10 tablespoons Unsalted Butter, Cold and Cubed; 1 piece Large Egg Yolk; 2 tablespoons Ice Water; 4 tablespoons Unsalted Butter, Softened; 1/3 cup Granulated Sugar; 3/4 cup Almond Flour; 1 piece Large Egg; 1 teaspoon Vanilla Extract; 2 pieces Ripe Peaches, Thinly Sliced; 2 pieces Ripe Nectarines, Thinly Sliced; 3 tablespoons Apricot Preserves; 3 tablespoons Roasted Unsalted Pistachios, Chopped

Peach and nectarine almond tartlets with pistachios

Melissa Turner

Published: July 28, 2026

Categories: Fruits, French

Tags: Peach, Almond, Summer Dessert, French Baking, Tartlets, Stone Fruit, Nectarine

Stone Fruit Almond Tartlets

Crisp pastry tartlets filled with soft almond cream and topped with fresh peach and nectarine slices, finished with a warm apricot glaze and toasted pistachios.

Prep Time:35 minCook Time:30 minTotal Time:65 minServings:6Difficulty:Medium

These individual tartlets pair crisp, buttery pastry with a tender almond filling and juicy summer stone fruit. The fruit is arranged after baking, so its fresh flavor and vivid color remain the focus.

A short blind bake keeps the shells crisp beneath the almond cream. Chilling the lined pans before baking also helps the pastry hold its shape and gives the finished tartlets neat, defined edges.

Choose peaches and nectarines that yield slightly near the stem but are still firm enough to slice cleanly. Alternating the two fruits creates a natural variation in color without requiring an elaborate arrangement.

A thin coat of warm apricot preserves gives the fruit a polished finish and slows browning. Toasted pistachios add crunch and make these tartlets well suited to an afternoon coffee, a summer dinner, or a small celebration.

Nutrition (per serving)

Calories:430 kcal

Protein:7 g

Carbs:50 g

Fat:24 g

Directions

1

Pulse the flour, powdered sugar, and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs, then add the egg yolk and ice water and pulse just until the dough clumps together.
2

Divide the dough among six 4-inch tartlet pans. Press it evenly across the bases and sides, trim the rims, prick the bases with a fork, and chill for 20 minutes while the oven heats to 375°F.
3

Line each chilled shell with a small piece of parchment and fill with pie weights. Bake for 10 minutes, remove the parchment and weights, then bake for 4 minutes more, until the pastry looks dry but remains pale.
4

Beat the softened butter and granulated sugar until creamy. Mix in the almond flour, whole egg, and vanilla, then divide the almond cream among the warm shells and smooth the tops.
5

Bake the filled tartlets for 14 to 16 minutes, until the almond cream is puffed and golden at the edges. Cool in the pans for 10 minutes, then unmold and cool completely on a rack.
6

Arrange alternating peach and nectarine slices over each tartlet. Warm the apricot preserves with 1 teaspoon water, brush the glaze lightly over the fruit, and finish with chopped pistachios before serving.

Ingredients

All-Purpose Flour:1 1/2 cups
Powdered Sugar:1/3 cup
Fine Sea Salt:1/4 teaspoon
Unsalted Butter, Cold and Cubed:10 tablespoons
Large Egg Yolk:1 piece
Ice Water:2 tablespoons
Unsalted Butter, Softened:4 tablespoons
Granulated Sugar:1/3 cup
Almond Flour:3/4 cup
Large Egg:1 piece
Vanilla Extract:1 teaspoon
Ripe Peaches, Thinly Sliced:2 pieces
Ripe Nectarines, Thinly Sliced:2 pieces
Apricot Preserves:3 tablespoons
Roasted Unsalted Pistachios, Chopped:3 tablespoons

Tips & Notes

If the dough feels dry after adding the listed water, pulse in another teaspoon of ice water.
Keep the fruit slices about 1/8 inch thick so they bend slightly without breaking.
The baked shells and almond filling can be prepared one day ahead; add fruit and glaze shortly before serving.