Peach Frangipane Tart Recipe

Name: Peach Frangipane Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE PASTRY; 2 cups flour; 8 tbsp (1 stick) cold butter, diced; 2 tbsp granulated sugar; 1 None egg; 1 None egg yolk; None None FOR THE FRANGIPANE; 8 tbsp (1 stick) butter, softened; 3/4 cup powdered sugar; 1 1/3 cups ground almonds; 1 tbsp flour; 2 None eggs; None None FOR THE FRUIT; 4 None peaches (or other stone fruit, such as apricots, nectarines, plums), pitted and sliced; 1/4 cup apricot or strawberry jam

Servings: persons

None None FOR THE PASTRY
2 cups flour
8 tbsp (1 stick) cold butter, diced
2 tbsp granulated sugar
1 None egg
1 None egg yolk
None None FOR THE FRANGIPANE
8 tbsp (1 stick) butter, softened
3/4 cup powdered sugar
1 1/3 cups ground almonds
1 tbsp flour
2 None eggs
None None FOR THE FRUIT
4 None peaches (or other stone fruit, such as apricots, nectarines, plums), pitted and sliced
1/4 cup apricot or strawberry jam

1
For the pastry, place the flour, butter, granulated sugar, egg and yolk in a food processor. Pulse until a sandy breadcrumb consistency. Continue pulsing until it forms a ball (you may need to add 1-2 tsp chilled water to help it come together). Wrap in plastic wrap and refrigerate for at least 20 mins, or until required.
2
For the frangipane, beat the butter and powdered sugar in large bowl with an electric mixer until pale and creamy. Beat in the almonds and flour. Beat in the eggs, one at a time, until fully incorporated. Cover with plastic wrap until required (will keep for 2 days in the refrigerator).
3
Grease an 11-inch tart pan with removable bottom. Roll out the pastry on a lightly floured surface until it is large enough to line the pan. Line the pan with the pastry, trimming excess. Prick the bottom all over with a fork. Refrigerate for 30 mins.
4
Preheat the oven to 400u00b0F. Line pastry with parchment paper; fill with baking beans. Bake for 15 mins. Remove beans and paper and allow to cool slightly.
5
Spoon in frangipane and smooth with the back of a spoon. Arrange the peach wedges on top in an even layer. Bake for 20-30 mins, until the frangipane has set and is an even, golden color. Cool slightly.
6
Mix the jam with 1/4 cup boiling water. Brush over the tart to form a shiny glaze. Serve warm or cold.

1173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: None None FOR THE PASTRY, 2 cups flour, 8 tbsp (1 stick) cold butter, diced, 2 tbsp granulated sugar, and more.

Yes, Peach Frangipane Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peach Frangipane Tart

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