Peach Almond Frangipane Tart is a dessert that always impresses. The sweet peaches, nutty almond filling, and buttery crust combine for a taste that’s simply irresistible. This tart is perfect for summer gatherings or any time you want to treat yourself.
Why You Will Love This Recipe
This Peach Almond Frangipane Tart is special because of its amazing flavor and texture. The frangipane filling is rich and moist, the peaches add a juicy sweetness, and the crust is perfectly crisp. It’s also easier to make than it looks! You get a bakery-worthy dessert with minimal effort. Plus, the combination of almond and peach is a classic that’s always a crowd-pleaser. And let’s not forget, this homemade peach tart is perfect for using fresh, seasonal peaches.
Ingredients
- For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 3-5 tablespoons ice water
- For the Frangipane Filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 1 1/2 cups almond flour
- For the Peach Topping:
* 3-4 ripe peaches, pitted and sliced
* 2 tablespoons apricot jam, for glazing
* 1 tablespoon water
Step-by-Step Instructions
- Make the Crust: In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out the Crust: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges.
- Pre-Bake the Crust: Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and pie weights, and bake for another 5-7 minutes, or until the crust is lightly golden. Let cool completely.
- Make the Frangipane Filling: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and almond extract. Gradually add the almond flour, mixing until just combined. Be careful not to overmix.
- Assemble the Tart: Spread the frangipane filling evenly over the pre-baked tart crust. Arrange the peach slices in a circular pattern on top of the frangipane.
- Bake the Tart: Bake in the preheated oven at 350°F (175°C) for 35-40 minutes, or until the frangipane is golden brown and the peaches are tender.
- Glaze the Tart: While the tart is baking, heat the apricot jam and water in a small saucepan over low heat until melted and smooth. Brush the warm glaze over the baked tart. This gives it a beautiful shine and adds extra flavor.
- Cool and Serve: Let the Peach Almond Frangipane Tart cool completely in the pan before removing it. This helps the filling set properly.
Serving Suggestions
This delicious Peach Almond Frangipane Tart is wonderful served on its own as a dessert. The almond flavor pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. The tart looks beautiful when dusted with powdered sugar before serving, adding an elegant touch.
This tart is the perfect dessert for summer barbecues, afternoon teas, or even a simple weeknight treat. Its combination of sweet and nutty flavors makes it a crowd-pleaser for any occasion. You could also add a sprig of mint as a garnish.
Storage and Reheating
Store any leftover Peach Almond Frangipane Tart in the refrigerator, covered, for up to 3 days. The crust may soften slightly, but the flavor will still be delicious.
To reheat, you can warm individual slices in a preheated oven at 300°F (150°C) for about 5-10 minutes, or until heated through. You can also gently warm them in the microwave, but be careful not to overheat.
Key Details
- Prep Time: 30 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 25 minutes – 1 hour 35 minutes
- Servings: 8-10
- Equipment: 9-inch tart pan with removable bottom, mixing bowl, pastry blender (optional), rolling pin, saucepan