As a dessert, my Peach Frangipane Tart is more than just a treat—it’s a conversation piece. Its enticing aroma, beautiful presentation, and unforgettable taste are sure to leave your guests asking for seconds (and the recipe!). Perfect for summer gatherings when peaches are in season, it also works well with other fruits, such as apricots or plums, if you want to add a creative twist.
Tip : The times for baking in this recipe are for a non-convection oven. If using a convection oven reduce the time by 5-10 minutes and test the filling with a toothpick before removing from the oven. If you plan to make this dessert ahead of time, just brush the peaches with warmed apricot jam a couple of times before serving. The jam will add a nice gloss to the peaches.
Ingredients
- 1 recipe French Tart Pastry (Pate Sablée)
Frangipani
- 1/2 cup unsalted butter room temperature
- 1/2 cup sugar
- 2 whole eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 1/4 cup ground almonds (from 1 cup whole blanched almonds)
- 2 tbsp all-purpose flour
- 3-4 peaches sliced (could be frozen peaches)
- 2 tbsp apricot jam warmed
Instructions
- Gather all ingredients before starting the recipe.
- Prepare pastry crust and allow to cool to room temperature.
- Pre heat oven to 350°F
- Add 1/2 cup unsalted butter and 1/2 cup sugar to a large mixing bowl and mix until creamy.
- Incorporate 2 whole eggs, one at a time to the butter mixture, then add 1 tsp vanilla extract and 1 tsp almond extract.
- Gradually add 1 1/4 cup ground almonds (from 1 cup whole blanched almonds) and 2 tbsp all-purpose flour and mix on low speed until combined.
- Spread a thin layer of warmed apricot jam over the base of the tart.
- Spread frangipani over the apricot jam and top with 3-4 peaches sliced (could be frozen peaches).
- Gently press the slices into the frangipani and bake in a pre heated 350°F oven until golden, 30-35 minutes.
- Remove from oven, and while still warm, spread warmed apricot jam over the top of the tart.
