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 fingernail 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

David Scott Allen I Cocoa & Lavender

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.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine French, Provencal

Servings 8 people

Equipment

• food processor
• tart pan with removable bottom (10-inch)

Ingredients

  

1x2x3x

• 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 the 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.

Keyword Peaches, Tarts

Tried this recipe?Let us know how it was!

More Fruit Desserts to Try

Stone Fruit and Rosemary Clafoutis

This dessert is easy to make in advance and versatile depending on what fruit is in season. In this case, I used fresh apricots.

Check out this recipe

Almond Tartlets with Red Berries (Tartes Amandine aux fruits rouges)

Here is a simple enough and versatile recipe for a delicious tea time or a goûter (snack time). Tartlets make a fun dessert to share with your friends or loved ones and should delight all gourmets.

Check out this recipe

Pêche Peach Melba

This dessert has several steps, but in reality is quick to make and even quicker to consume. Serve in glass dishes as the combination of colours is quite pretty. To save time, prepare your peaches the day before assembling your dessert.

Check out this recipe

Nectarine Cake

A delicious and sweet tea cake heightened with a hint of peach liqueur and served with crème fraiche, mascarpone or vanilla ice cream.

Check out this recipe

Mont Ventoux Biosphere

The Biosphere Reserve covers 51 villages and a population of some 38,000 people. Here are a few of the towns surrounding the “Giant of Provence,” worth visiting as time permits.

Beaumes-de-Venise

North of Carpentras is the ancient wine village of Beaumes-de-Venise nestling below the limestone slabs of the Dentelles de Montmirail. It was named after its caves (*balmas* in Provençal), which protect the town from the Mistral wind, creating an ideal microclimate for grape growing.

The produce here was enjoyed by the Romans, who knew a thing or two about wine, and its delicious Muscat wine was supplied to St Louis in 1248 to fortify him during the long journey to the Crusades. Popes during the Middle Ages also liked this beverage. The village is famed for its robust Côtes-du-Rhône red wines, which were upgraded to AOC status in 2005.

Gigondas

Previously known for white wines, Gigondas now has a reputation for excellent red wines. Many consider this perched village with the rugged Dentelles de Montmirail as a backdrop, one of the prettiest of all Côtes du Rhône wine villages. It is one that you should visit, especially if you love red wine. The town feels like a hamlet, home to 549 people (2016), with the ruins of an old château above the town centre and the soaring mountain peaks above. However, the small town packs a punch for its wine production reputation with an AOC designation. The wines from Gigondas are often compared to Châteauneuf-du-Papes but are more affordable.

When you turn off for Gigondas, follow the road up through the lower village, passing a succession of cafés and tasting rooms (caves) before arriving at Place Gabriel Andéol. The Mairie (town hall) and Caveau du Gigondas (winegrowers cooperative) are located in this plaza. If you like red wine, plan to stop at the Caveau du Gigondas, where you can taste more than 100 wines from 80 local vineyards.

More Mont Ventoux Villages

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!