Celebrate the sweetness of summer with a delightful peach frangipane tart. This elegant dessert combines buttery pastry, almond frangipane filling, and fresh juicy peaches for a burst of flavor in every bite. Perfect for entertaining or simply indulging yourself, this recipe is a must-try for peach lovers.
Ingredient:
For the Pastry:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (cold and cut into small cubes)
- 1 large egg yolk
- 2 tablespoons ice water
For the Frangipane Filling:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup almond flour (ground almonds)
- 1 teaspoon almond extract
- 1 tablespoon all-purpose flour
For the Peach Topping:
- 3-4 ripe peaches (sliced)
- 2 tablespoons apricot preserves (for glazing, optional)
- Powdered sugar (for dusting, optional)
Instructions:
1. Prepare the Pastry:
- In a food processor, combine the flour and sugar. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and ice water. Pulse until the dough comes together. Be careful not to overmix.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat and Prepare:
- Preheat your oven to 375°F (190°C). Grease a 9-inch tart pan with removable bottom.
3. Roll Out and Line the Tart Pan:
- On a lightly floured surface, roll out the chilled dough into a circle slightly larger than your tart pan.
- Carefully transfer the dough to the tart pan. Press it gently into the bottom and sides. Trim any excess dough.
4. Prepare the Frangipane Filling:
- In a bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the almond flour, almond extract, and all-purpose flour until smooth and well combined.
5. Assemble the Tart:
- Spread the frangipane filling evenly over the prepared tart shell.
- Arrange the peach slices in a circular pattern on top of the frangipane filling.
6. Bake:
- Place the tart on a baking sheet (to catch any drips) and bake in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.
7. Glaze and Serve:
- Optional: Heat the apricot preserves in a small saucepan until melted. Brush the warm preserves over the peach slices for a shiny glaze.
- Let the tart cool in the pan for 10-15 minutes. Then, carefully remove the sides of the tart pan.
- Dust with powdered sugar, if desired, before serving.
Tips for Success:
- Chill the Dough: Refrigerating the pastry dough before rolling it out helps to prevent shrinkage during baking.
- Ripe Peaches: Use ripe, but firm peaches for the best flavor and texture.
- Almond Flavor: The combination of almond flour and almond extract gives the frangipane its distinctive flavor. Adjust to taste if desired.
Enjoy the delightful flavors of summer with this peach frangipane tart. Whether you’re serving it for a special occasion or simply treating yourself, this elegant dessert is sure to impress with its buttery crust, almond filling, and fresh peach topping. Serve it warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent experience.
Share Your Creations!
If you try this peach frangipane recipe, share your photos and tag us on social media. We’d love to see how your tart turns out! Happy baking!✨ ✨
