David Scott AllenDessertPies & TartsProvencal RecipesTaste

Recipe for Peach Frangipane Tart

Provencal summer markets are an embarrassment of riches. The produce parade starts with blood-red, juice-filled cherries from the sides of Mont Ventoux. Strawberries as small as a finger nails fight for your Euros next to creamy apricots (I dare you to stop at one). The stone fruit piles in as the summer weeks float by in a rosé-tinted haze – peaches, plums.

The Cocoa & Lavender recipe details are below, and more gorgeous photos can be found in the original post here.

Peach Frangipane Tart #TastesofProvence @CocoaandLavender

Peach Frangipane Tart

Traditionally made during Christmas in France, this sweet fruit filled tart with a creamy almond filling can be enjoyed anytime of year especially when peaches are ripe and at their best.
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine French, Provencal
Servings 8 people


  • 2 1/2 oz Ground Almonds
  • 1/4 cup Sugar plus 1 tablespoon sugar divided
  • 5 tbsp tablespoons butter softened, divided
  • 1 Egg Yolk
  • 1/2 tsp Almond or vanilla extract
  • 1 Tart pastry recipe below, blind-baked
  • 2-3 large peaches halved, pitted and thinly sliced

Tart Pastry

  • 1 1/3 cup Flour
  • pinch salt
  • 3 tbsp Granulated Sugar
  • 8 tbsp Cold unsalted butter cut into 16 pieces
  • 1 Egg separated
  • ice water


Preparing the Tart Pastry

  • Preheat oven to 400°F.
  • Place flour, salt and sugar in the bowl of a food processor; pulse to blend.
  • Add butter and pulse 12-15 times, or until bits of butter are about the size of small peas.
  • Place the egg yolk in a ¼-cup measure (reserve egg white) and add ice water to fill the measure; stir with a fork to break up the egg yolk.
  • Drizzle the liquid over the dry ingredients and then pulse to distribute.
  • Then turn on the processor and run until dough almost forms a ball around the blade.
  • Pastry may be rolled or pressed into an 11-inch tart pan with removable bottom. Prick the pastry all over with a fork.
  • Line the tart pastry with aluminum foil, then fill with pie weights (or dried beans or rice) and bake for 12 minutes.
    Pastry crust @cocoaandlavender
  • Remove foil and weights immediately, brush crust with reserved egg white and fill per recipe instructions for Peach Frangipane Tart .

Peach Frangipane Tart

  • Preheat oven to 375°F.
  • In a food processor, combine the ground almonds, ¼ cup sugar, 4 tablespoons butter, egg yolk and almond extract and process until a thick paste forms.
  • Spread almond mixture on the prepared crust and top with concentric circles of peach slices.
    frangipane for tart @cocoaandlavender
  • Sprinkle peaches with remaining tablespoon of sugar, dot with remaining tablespoon butter and bake for 35 minutes, or until bubbly.


This frangipane tart can be prepared with other stone fruit, such as apricots.
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David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

1 Comment

  1. September 10, 2016 at 10:46 am — Reply

    Thanks for featuring this tart, Carolyne! It is a favorite, and I first made it for Susan and Towny from the Provence WineZine. It never disappoints!

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