Name: Peach Frangipane Tart | URBAN BAKES
Prep time: 1 h
Cook time: 40 min
Total time: 2 h 15 min
Yield: 8 servings
Cuisine: French

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Making a Peach Frangipane Tart is much easier than it may look or sound. Fresh peach slices are beautifully arranged over a creamy almond center (frangipane) and a layer of peach jam, all nestled within a buttery-rich and flaky crust. The tart is later finished with a glaze to add moisture and shine.

If you’re like me, the word frangipane sounds a little ‘fancy’ and assumes the recipe could be lengthy or complex. Truth is, if you’re comfortable in making pies and tarts, this dessert could essentially be viewed as being easy while for others, this tart could take their baking repertoire up a notch. In either case, if you love peaches and almonds then, you’ll LOVE this too! And for that reason alone, makes this peach tart worth every minute trying it for yourself.

Frangipane is an Italian term which means almond cream. It uses a few simple ingredients, such as butter, sugar, eggs, almond flour, sometimes all-purpose flour, and flavoring. When mixed all together, this creates a gritty paste aka almond cream. It can be used to fill cakes and cookies but is commonly used as a filling in various French patisseries such as almond croissants.

This peach frangipane tart is a double layered almond-peach concoction. Beginning from the base is an almond pie crust, followed by peach jam, frangipane (almond cream), and topped with fresh peach slices with a finishing touch of a peach glaze.

The almond pie crust is buttery-rich and flaky; the same as seen in this plum and almond galette. The almond flavor is very subtle. Personally I enjoy using a nut-crust simply to see specks of almond scattered throughout but it would be just as good if you chose to not use minced almonds in your pie dough. As the frangipane bakes, its thick composition becomes custard-like, holding its shape while absorbing moisture from the jam beneath and peach juice from the slices above. Finishing the peach tart with a glaze helps return the “moisture” back to the peaches while also giving it shine and boosting the peach flavor.

How to Make a Peach Frangipane Tart

Because this dessert has a greater aesthetic appeal as opposed to a crisp or cobbler where fruit rests at the bottom, it’s important to use ripe but firm fresh peaches. If soft or over ripened peaches are used, there’s a chance of having bruised fruit or difficulty cutting even slices due to higher liquid content making the peaches slippery upon cutting. If a softer seamless bite is desired, peeled peaches can be used. I chose to keep the peel on for added color.

Below are a few images with a short description of varying steps on the assembly of making a peach frangipane tart. Use the images as a helpful guide when making your own. For detailed instructions, see the recipe card toward the bottom of this post.

How to Make a Peach Frangipane Tart URBAN BAKES 1.1 — To know if there’s enough slices, arrange them over a plate before starting.

Overall, the flavor and mouthfeel when bitten into, of the softened peaches and creamy center, is nothing short of DIVINE! A definite must-try.

Peach Frangipane Tart

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Author: URBAN BAKES
Total Time: 2 hours 15 minutes
Yield: 9 inch tart 1x
Diet: Vegetarian

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Description

Making a Peach Frangipane Tart is much easier than it may look or sound. Fresh peach slices are beautifully arranged over a creamy almond center (frangipane) and a layer of peach jam, all nestled within a buttery-rich and flaky crust. The tart is later finished with a glaze to add moisture and shine.

Instructions

CRUST: In a medium bowl, whisk together flour, minced almonds, sugar and salt. Toss in butter and coat with flour mixture. Using a pastry blender or long-tined fork, cut in butter until the mixture becomes crumbly about the size of small peas. Add egg yolk and repeat cutting yolk into the butter-flour mixture until just mixed. Add 2 tablespoons (30 g) of water and continue to cut into the flour mixture. Continue to add 1 tablespoon of water at a time until a ball of dough begins to form and is able to leave the sides of the bowl.
Shape dough into a flattened disk. Cover tightly with plastic wrap and allow to chill in the refrigerator for 30 minutes.
FRANGIPANE: Meanwhile, using an electric mixer or a large bowl fitted to an electric stand mixer with the whisk attachment on low to medium speed, cream the butter and sugar until pale and fluffy, about 1 minute. Beat in egg until well combined.
Stir in almond and vanilla flavoring. Using a rubber spatula, fold in flour and salt until a thick grainy paste forms; set aside.
ASSEMBLY: Heat oven to 400°F (205°C). Once pastry dough has chilled, lightly flour a clean and dry surface. Roll dough into a 12-inch (30.5 cm) circle about 1/4 inch (1/2 cm) thin. With the aid of a large bench scraper or rolling pin, gently transfer the sheet of pastry dough into a 9 inch (23 cm) fluted tart pan with a removable bottom.
Gently press pastry dough into the corners and up the sides of the pan. Using a paring knife, glide it over the top edge of the tart pan to trim any overhang of excess dough. If needed, use remaining scraps to fill in any gaps or tears of the dough. Using a fork, prick the bottom of the dough, about 1 inch (2.5 cm) apart from each other. Line parchment paper on top and fill with pie weights. Par bake for 10 minutes. Carefully remove the pie weights and bake again for another 5 minutes. Remove pie crust from oven and allow it to cool for a few minutes. Reduce oven temperature to 375°F (190°C).
Spread 1/2 cup (144 grams) peach jam over the bottom of the partially baked crust. Carefully spread 3/4 to 1 cup frangipane over the jam. Leave about 1/4 inch (1/2 cm) from the top of the rim of the crust exposed. This will allow room for the frangipane and peaches to slightly rise upon baking.
Pat peach slices dry. Beginning from the edge of the frangipane, use larger slices to create a ring facing in the same direction. Allow the slices to slightly overlap the one before it. Continue to create additional rings of sliced peaches working towards the center. Ideally, the smallest slices should be used in the center.
Bake at 375°F (190°C) for 40 minutes or until golden brown on top. If needed, use a pie shield to prevent excess browning of the pie crust.
GLAZE: Meanwhile, in a small saucepan over medium heat, stir 2 tablespoons (36 grams) peach jam and water until warm and the texture appears thin, about 5 minutes. If lumps remain, use a fine mesh sieve to strain the jam; discard any lumps. Brush the warm glaze over the peaches. Allow tart to set for 30 minutes before slicing and serving.

Notes

Store leftover unbaked frangipane covered in the refrigerator for up to 1 week or freeze for up to 2 months

For added color and rustic finish, leave peach skin on. Alternatively, use peeled peaches for a smoother bite.

Take caution when doubling / tripling recipe ingredients. The amounts listed: in metric units, quantities within the instructions, size of bakeware, and cook time may not properly reflect from the original recipe; please adjust accordingly. Feel free to use the comment section to ask questions for guidance.

Prep Time: 1 hour
Cook Time: 40 minutes
Category: Tart
Cuisine: French

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