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Peach Frangipane Tart

Buttery and crumbly base, almond frangipane, and juicy ripe peaches - the perfect summer tart!
Prep Time35 minutes
Cook Time55 minutes
Chill Time2 hours 20 minutes
Total Time3 hours 50 minutes
Servings: 9 inch tart
Author: Vicki @ Passionate Baker

Ingredients

for the pastry

  • 90 g salted butter, cubed
  • 90 g icing sugar, sifted
  • 1 large egg
  • 30 g ground almonds
  • 230 g plain flour

for the filling

  • 100 g salted butter, at room temperature
  • 100 g caster sugar
  • grated zest of 1/2 a lemon
  • 1/4 tsp almond extract
  • 2 large eggs
  • 100 g plain flour
  • 100 g ground almonds

for the topping

  • 4 large peaches, ripe
  • 10 g flaked almonds (optional)

Instructions

for the pastry

  • In the bowl of a stand mixer fitted with the paddle attachment - or an electric whisk - neat together the butter and the sugar until homogenous. Scrape down the sides of the bowl.
  • Add the egg to the bowl and beat until combined. It will look split and, quite frankly, disgusting - but that's normal. Scrape down the bowl.
  • Add the flour and almonds to the bowl, and beat until combined. Transfer the dough to a layer of cling film, wrap it tightly, and place in the fridge for 2 hours.
  • Grease a loose-bottomed 9-inch tart tin with butter; set aside.
  • On a lightly floured surface, quickly and efficiently roll out the pastry. Transfer it to the tart tin and gently push the pastry down into the corners. If the pastry breaks or rips, just patch it up as best you can - no one will know! Trim off any overhang.
  • Using a fork, evenly dock the pastry all over. Transfer to the freezer while you make the filling.

for the filling

  • In a stand mixer fitted with the paddle attachment - or use an electric whisk - beat the butter until light in colour and fluffy. Scrape down the sides.
  • Add the lemon zest, almond extract, and sugar to the butter, and beat to combine. Scrape down the sides.
  • One at a time, add the eggs to the batter, beating for 30 seconds after each addition to ensure fully incorporated. Scrape down the sides.
  • Add the flour and ground almonds to the batter, and beat until just combined. Transfer the mixture to the chilled pastry base, smooth the top, and leave to rest in the fridge.

for the topping

  • Preheat the oven to 190°C, and have a baking tray ready nearby. Bring a large pot of water to the boil, and prepare the peaches by cutting a small 'X' into the end of each.
  • One by one, add the peaches to the boiling water for 15-20 seconds before removing with a slotted spoon. After about 10-seconds the peaches should be cool enough to handle - use your fingers to gently peel the skin off each peach. Repeat until all of the peaches have been peeled.
  • Slice each peach in half, remove the stones from the centre, and gently slice each half into a fan shape. Gently transfer each half to the top of the chilled frangipane and spread them open slightly to reveal the fan pattern.
  • Bake in the preheated oven for 25-minutes. Reduce the temperature to 180°C, sprinkle the almond flakes on top of the par-baked tart, and bake for a further 25-minutes.

Notes

  • pastry recipe adapted from Nicola Lamb.