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.