But! I did give my mom a little iphone preview of this tart and she immediately said “it’s a firework!”
So entirely without trying, it turns out that I am indeed posting a 4th of July themed recipe.. Who would have thought!
But what is this firework, one might ask.It’s a Peach Frangipane Tart. Frangipane is a sticky almond cream. Have you ever had an almond croissant? Typically the croissant is filled with frangipane. It bubbles and puffs as it bakes and becomes cake-like, but still moist in the areas underneath the fruit.
And almond is the perfect flavor pairing with peaches.
I was able to find some beautiful peaches at the market recently, but they were a bit under-ripe when I purchase them. (So- just FYI- this recipe hasn’t been tested with fully ripe peaches, although I suspect it would work equally well and just be a bit juicier/softer).I elected to keep the skin on the peaches for color and laziness, but if you are bothered by the texture feel free to remove it.
I arranged the peaches in 2 rings- my tart pan is 11-inches so they didn’t overlap at all. If you use a smaller tin, you might need to overlap the rings, or adjust the design.The crust turned out beautifully crispy, buttery, and crumbly. The peaches were perfectly soft and sweet, and the frangipane elevated this tart to like-it-was-from-a-bakery status.
Classically, you can brush apricot or peach preserves over the entire tart to let it shine, but I elected to dust the whole thing with powdered sugar.I would highly highly recommend this recipe. Hope you’re having a lovely holiday weekend!
Peach Frangipane Tart
_For the pastry crust_
- 1 ¾ cup flour
- ¼ cup sugar
- ¼ teaspoon salt
- 10 tablespoons very cold butter cut into cubes
- 1 egg yolk
- 3 tablespoons very cold water
_For the Frangipane_
- 1 ½ cup sliced almonds
- 2/3 cup sugar
- 1/4 teaspoon salt
- 2 eggs
- ¾ teaspoon pure vanilla extract
- 1 ½ teaspoon almond extract
- 2 tablespoons melted butter
- 1 ½ lbs peaches (about 4-5 peaches) sliced thin
- 2 tablespoons additional sugar I used demerara, but granulated is fine.
- Powdered sugar for dusting (optional)
- In a food processor add the flour, sugar, and salt. Pulse a few times to combine.
- Add the butter and pulse until butter is the size of small peas.
- In a small bowl whisk together the egg yolk and the water.
- With the processor running drizzle the egg mixture into the flour until the pastry comes together.
- Turn out onto plastic wrap, form into a disc, and refrigerate while you make the frangipane.
- Clean out the food processor and add the sliced almond, sugar, and salt. Process until the almonds are finely ground.
- Add the egg and the vanilla and almond extracts. Mix until well-combined.
- Drizzle in the melted butter and pulse until mixed.
- Set aside.
- Next, roll out your pastry until it is about 13 inches in diameter and 1/8 inch thick.
- Carefully drape it into an 11-inch tart pan with a removable bottom. Press into the sides and pinch off any excess.
- Pierce the pastry all over with a fork to prevent bubbles while baking.
- Freeze the tart shell while you preheat the oven to 375 degrees F.
- Place the tart shell on the middle rack and bake for 15 minutes, or until just set. Then remove to a cooling rack. (I've found that if the crust is frozen first, it doesn't tend to shrink..I don't bother with pie weights).
- Pour the frangipane into the still warm tart shell. Spread with a rubber spatula to even out the mixture.
- Arrange the peach slices in 2 rings, or in whatever design you prefer.
- Finally, sprinkle the entire tart with the additional 2 tablespoons of sugar.
- Bake for 45-50 minutes or until the frangipane is puffed, set, and golden brown.
- Cool on a cooling rack until it's still warm to the touch, but can be handled.
- Optional- dust with powdered sugar just before serving.