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