Peach Frangipane Tart is a delicious dinner party dessert . You can easily make it the day before as it keeps well and flavors actually are more concentrated the next day. Serve with some soft vanilla ice cream as an after dinner treat.
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
- 1 tspn vanilla extract
- 1 tspn 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)
- apricot jam warmed
Instructions
- Gather all ingredients before starting recipe.
- Prepare pastry crust and allow to cool to room temperature.
- Pre heat oven to 350°F
- Add butter and sugar to a large mixing bowl and mix until creamy.
- Incorporate eggs, one at a time to the butter mixture, then add vanilla and almond extract.
- Gradually add almond and 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 the peach slices.
- Gently press the slices into the frangipani and bake in a pre heated 350° oven until golden, 30-35 minutes.
- Remove from oven, and while still warm, spread warmed apricot jam over the top of the tart.
