Peach Frangipane Tart


Someday soon I hope to not have to start a blog post with a list of excuses as to why I haven’t been posting. Today is not that day. Basically, I took a step back from everything. Finished college, left work, bid The Boyf farewell, grabbed my hiking boots & headed off to walk the Camino de Santiago with my best friend. The Camino, in case you didn’t know, is a pilgrimage route from St Jean Pied de Port, a small village on the French side of the Pyrenees, all the way across to Santiago de Compostella, which lies over on the west coast of Spain. In other words, it’s a rather obnoxiously long walk across an entire country. That I did willingly. Crazy, right? 

I plan on posting a Camino related post on the blog relatively soon, so I don’t want to blab on about it too much. Without a doubt it was one of the best experiences of my life & I loved every single blister second. It’s funny though, most people go on the Camino to escape the technology of today, to get away from the internet & social pressures. I, on the other hand, spent my long hours of walking compiling two kinds of lists: things to bake, & TV shows to watch (less proud about that one, but I have infinite time now that college is over so judge on ahead). I also spent an abnormal amount of time daydreaming about my tart tin. Not my family or my dogs or my bed (okay maybe that one was a lie), but my tart tin. 


Readjusting to regular life after two months was a little intimidating & scary, so baby steps were taken in all aspects of everything. Slowly eased back into work, into family life, into life with The Boyf, & into the kitchen. I spent ages discovering all of my baking equipment & ingredients, then I spent even longer deciding what the first thing I should bake would be (Joy to the rescue, as per usual). This was the second thing I baked, & I am in love.


Other than a teeny tiny few adaptions, I pretty much followed the recipe word for word from one of my favourite cookbooks. The end result was perfection – deliciously fruity, light, & tarty enough to satisfy my need. It had just the right amount of fruit to keep things moist, but not enough to make things wet. The almond frangipane was crumbly in the best way possible. & everyone that had a slice gave it at least a 9.5 out of 10. Oh, & now I’m back to being the mad baking obsessed lunatic I was before the Camino. I’d call that a success, wouldn’t you? 


Printable Recipe

Makes one 10-inch tart, serves 8-10

(Adapted from The Great British Bake Off: How to Turn Everyday Bakes into Showstoppers)


For the pastry: 

  • 200g of plain flour
  • 100g of salted butter, chilled
  • 4 large egg yolks
  • 100g of caster sugar
  • zest of ½ a lemon, finely grated

For the filling:

  • 100g of salted butter, softened
  • 100g of caster sugar
  • zest of ½ a lemon, finely grated
  • 2 large eggs, beaten
  • 100g of ground almonds
  • 100g of plain flour
  • 4 medium sized ripe peaches
  • 1 tablespoon of flaked almonds, for decoration
  • a sprinkling of icing sugar, for decoration 


  1. Sift the flour onto a clean worktop & make a large well in the centre. 
  2. To make the butter workable, place it between sheets of clingfilm & whack with a rolling pin until soft & supple, but still cold. Cute into small pieces.
  3. Place the butter, egg yolks, caster sugar, & lemon zest into the well. Using your hands, mash everything together until thoroughly combined. When the dough starts to resemble coarse breadcrumbs, bring it all together into a ball. 
  4. Lightly dust the worktop with flour & begin to work the dough, kneading it for a few minutes until it is silky-smooth & pliable enough to be pulled off the worktop in one piece. 
  5. Shape the dough into a thick disk, wrap tightly in clingfilm & chill in the fridge for 30 minutes. 
  6. Once the dough has been chilled, lightly dust the worktop with some more flour & roll the pastry into a circle. Line a 10-inch loose-based tart tin with the pastry, pricking the base of the pastry case with a fork. Place back into the fridge. 
  7. Preheat the oven to 190-degrees C, & place a baking sheet onto the middle shelf in the oven to heat it up. 
  8. In a medium sized bowl, use an electric whisk to beat the butter until light & creamy. Add the lemon zest & sugar, beating until the mixture becomes much lighter in colour. One by one, add the eggs into the bowl, beating well after each addition.
  9. Using a spatula, fold the ground almonds & flour into the mixture until thoroughly combined. Spoon the mixture into the chilled pastry case & smooth the top. Place back into the fridge. 
  10. Next, prepare the peaches by making a small cut into the skin of each near the stalk end. One by one, place the peaches into a pot of boiling water for 12-15 seconds, then remove & leave to cool for a few seconds, then the skins should just slip off. Half each peach & remove the stones. 
  11. Place 7 of the peach halves on top of the frangipane filling, rounded side up. Leaving it attached at one end, cut the last peach half into thick slices & arrange into a fan shape, placing it in the centre of the tart. Set the tin on the hot baking sheet in the over & bake for 25 minutes. 
  12. After the 25 minutes, remove the tart from the oven & reduce the heat to 180-degrees C. Scatter the flaked almonds over the tart & dust with icing sugar. Return to the oven & bake for a further 25-30 minutes, or until the pastry & frangipane fillings are golden brown. 
  13. Remove the tart from the oven & leave to cool for 10 minutes before carefully removing from the tart tin. Serve slightly warmed, with some ice-cream or cream. 

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