Peach Frangipane Tart

A slice of peach tart on a small white flowery plate with a large white plate with the rest of the tart in the background.

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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.

Prep Time30

Cook Time50

Chilling and Cooling1 30

Total Time2 50

Course: Dessert

Cuisine: British

Servings: slices

Calories: 470kcal

Author: Daniela Apostol

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

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