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

Description

Ingredients

Instructions

Notes

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