Frangipane is a French almond filling used in a variety of pastries and confectioneries.This Peach Frangipane Tart, much like the Cherry Clafouti and Strawberry Tart, is a wonderful classical French dessert utilizing and benefiting from summer’s bounty of fruit.
A slightly sweetened version of the tart crust recipe I picked up from Julia Child’s Mastering the Art of French Cooking has become my go-to for all tart and quiche crust recipes.
A thick and unctuous almond filling is spread in the pre-baked crust, and then peeled fresh peach slices (if you really can’t get those, go ahead and use canned) are decoratively arranged on top just before baking.
Some like it warm, some like it cold. I say try it both ways.
For the crust:
1 cup flour
1/4 tsp salt
2 tsp sugar
1/2 cup cold butter, cut into small dice
2 Tbsp ice-cold water
For the frangipane:
1 1/4 cup ground almonds
1/2 cup sugar
1/4 cup + 1 Tbsp butter (65g) butter, soft
1/2 tsp almond extract
3-4 peaches, skinned and sliced
Make the crust:
Preheat oven to 400°F.
Blend all the pastry ingredients in a food processor except for the water.
Add the water in a drizzle as the machine is on.
Be careful because maybe the pastry will be perfect with just two tablespoons of water.
Roll out the pastry and line a tart tin.
Poke with fork, weigh down with dried beans, and bake for 10 minutes.
Remove beans and bake for 15 to 20 minutes more, until edges have a hint of golden color.
Set aside in its tin until needed. Reduce oven temperature to 350F.
Make the frangipane:
Whisk the sugar and butter until creamy.
Add the egg, almonds, and almond extract and whisk again until combined and homogenous.
Spread the filling in the cooled tart crust.
Arrange the peach slices decoratively over the frangipane, slightly pressing in.
Bake in 350F oven for 35 to 45 minutes until the frangipane is fluffed and golden in places.
Serve warm or cold.