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Peach Frangipane Tart

Adapted from Williams Sonoma
Prep Time 1 hr
Cook Time 1 hr 10 mins
Servings 1 11-inch 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

_The Peaches_

  • 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.