Peach Frangipane Tart, a delicious summer dessert made with a sweet buttery crust, a layer of softly cooked peaches and frangipane filling, topped with thin layers of fresh peaches and almond flakes. It's an elegant dessert that looks special enough to be enjoyed at various celebrations. Serve it on its own, with a dollop of vanilla ice cream or cream.
Inspired by my Cherry Bakewell Tart, this delicious peach almond tart is a fantastic way of using up fresh and juicy peaches, be it regular or flat peaches, or even nectarines. It might look like a complicated dessert, but it's really easy to make with simple ingredients.
It's not the quickest dessert to whip up, but it's certainly worth you time. All the layers add incredible textures and flavours that work so well together; one slice of pure indulgence!
You could use a ready-made sweet shortcrust pastry, but I urge you to make your own, it's so much tastier, and even if it's an extra step, you will be able to tell the difference in taste. The pastry is wonderfully buttery and crispy, a lovely contrast with the soft peaches and rich filling.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
The sweet shortcrust pastry
- flour - use plain, everyday flour, we don't need anything special here, and no rising agents are needed at all
- sugar - I used granulated, caster is also ok
- butter - I prefer salted butter, it adds a much better flavour and balances out the sugar
- egg - use a small egg for this pastry, I find that it prevents the pastry from shrinking too much in the oven
- milk - it might not be needed, but I listed it in case your dough isn't soft enough, just use a little bit only if needed
The frangipane filling and toppings
- ground almonds - you should be able to find them at most supermarkets, if you don't have any, you can grind almond flakes, it's what I did
- butter - same as for the pastry, I used salted butter, but at room temperature
- sugar - granulated or caster sugar
- almond extract - adds a lot of flavour, I highly recommend it
- eggs - at room temperature
- fresh peaches & almond flakes - to top the tart
For the layer of fruit
- peaches - make sure they peaches are sweet and ripe, so you don't have to use lots of refined sugar. They also release more juices that help cook them nicely
- sugar- caster or granulated
Step-by-step photos and instructions
- sift the flour, add the cubed cold butter, and use your fingertips to rub the flour and butter together until the mixture resembles breadcrumbs
- add the egg and knead well to get a smooth, soft dough that does not stick to the hands
- cover the dough in clingfilm and refrigerate it for 30 minutes
- roll the pastry, and transfer it to a tart tin, then cover it with a non-stick paper and spread the bake beans over the bottom of the tin
- blind bake it in a preheated oven at 220 degrees Celsius (430 Fahrenheit) for 15 minutes, then remove the paper and beans, and bake for a further 15 minutes
- cream together the sugar and soft butter, add the eggs one by one until you get a creamy texture
- add the almond extract and ground almonds and beat again
- cut the peaches into cubes, transfer them to a small pan, add the sugar to them and mix well
- leave it to cook gently for 3-4 minutes until the peaches release they liquid and are soft
- leave the mixture to cool down completely, then spread it over the bottom of the pastry
- top it with the frangipane filling
- slice the remaining peaches finely, and arrange them onto the filling, then scatter the almond flakes
- bake at 180 degrees Celsius (350 Fahrenheit) for 50 minutes or until the tart is golden and a skewer inserted in the middle comes out clean
- allow the tart to cool down completely before slicing
Expert tips
Use ripe but still firm peaches, rather than very soft ones for topping, as soft peaches will release too much liquid and will keep the filling very soggy, thus increasing the baking time. It's ok to use softer peaches for the peach layer, as they need cooking anyway.
Don't skip cooling the peaches well before adding them to the pastry, or they can melt the butter in the crust, and the tart will have the dreaded soggy bottom.
Let the tart cool down completely before slicing, or it will be very messy. Still delicious, but less visually appealing for sure.
Other peach recipes you might like
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Peach Frangipane Tart
Ingredients
For the pastry
- 175 g plain flour (1 ½ cups +2 tbsp)
- 85 g salted butter (6 tbsp)
- 1 small egg
- 2 tablespoon granulated sugar
For the peach layer
- 3 fresh peaches
- 2 tablespoon granulated sugar
For the frangipane filling
- 2 large eggs
- 100 g granulated sugar (½ cup)
- 100 g butter, soften (7 tbsp)
- 100 g ground almonds (1 cup)
- 1 teaspoon almond extract
For the topping
- 2 fresh peaches
- 25 g flaked almonds (¼ cup)
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Instructions
- To make the sweet shortcrust pastry, sift the flour in a large mixing bowl, and the butter cut into cubes, and use your fingertips to rub them together until they resemble breadcrumbs.
- Add the sugar and mix well, then crack the egg in and knead everything well into a smooth dough.
- Cover the dough with clingfilm and refrigerate for 30 minutes.
- For the fruit layer, cut the 3 peaches into cubes and add them to a small pan together with the sugar.
- Cook them on a medium heat, stirring often, until the peaches release their liquid and they turn soft.
- Remove them from the heat and allow them to cool down completely.
- To make the frangipane filling, beat the soft butter with the sugar until you get a creamy texture.
- Add the eggs on by own, mixing well after each addition, then add the ground almonds and almond extract.
- Mix to get a smooth sticky paste.
- Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
- Once the dough has chilled, flour the work surface, and use a rolling pin to roll the dough to a thickness of a quarter of an inch.
- Arrange the pastry onto a tart/quiche tin.
- Top the pastry with kitchen foil or non-stick paper, and fill it with baking beans.
- Bake for 15 minutes, then remove the beans and foil and return it to the oven for bake for a further 5 minutes until golden.
- Spread the cooked peaches over the bottom of the pastry case and top them with the frangipane filling.
- Slice the 2 peaches into thin slices, and arrange them over the frangipane, then scatter the almond flakes over.
- Bake for 50 minutes at 180 degrees Celsius (350 Fahrenheit) or until nicely golden and a skewer inserted in the middle comes out clean.
- Remove the tart from the oven and allow it to cool down completely before slicing.
- Serve it with cream or ice cream.
Video
Notes
- Use ripe but still firm peaches, rather than very soft ones for topping, as soft peaches will release too much liquid and will keep the filling very soggy, thus increasing the baking time. It's ok to use softer peaches for the peach layer, as they need cooking anyway.
- Don't skip cooling the peaches well before adding them to the pastry, or they can melt the butter in the crust, and the tart will have the dreaded soggy bottom.
- Let the tart cool down completely before slicing, or it will be very messy. Still delicious, but less visually appealing for sure.
Nutrition
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