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
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.
Ingredients
- 2 1/2 oz ground almonds
- 1/4 cup sugar divided
- 1 tbsp sugar
- 5 tbsp butter softened, divided
- 1 egg yolk
- 1/2 tsp almond extract 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 unsalted butter cold, cut into 16 pieces
- 1 egg separated
- ice water
Instructions
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.
- 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.
- Sprinkle peaches with remaining tablespoon of sugar, dot with remaining tablespoon butter and bake for 35 minutes, or until bubbly.
Notes
This frangipane tart can be prepared with other stone fruit, such as apricots.
Tried this recipe?Let us know how it was!
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1 Comment
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!