Description
This elegant summer dessert combines juicy peaches with rich almond cream (frangipane) in a buttery, flaky crust for a sophisticated treat perfect for gatherings or special occasions.
Ingredients
Scale
For the crust:
- 2 cups flour
- 1 cup cold butter
- 2 eggs
- 1/2 tsp salt
- 1/3 cup sugar
For the almond cream (frangipane):
- 1 1/4 cup almond meal
- 1/2 cup sugar
- 1/2 cup room temperature butter
- 3 tbsp flour
- 1 tsp vanilla extract
For the topping:
- 4 ripe peaches
- 1/2 cup simple syrup (or thinned jelly) for brushing
Instructions
- Combine 2 cups flour and 1/2 tsp salt in a food processor. Add 1 cup cold butter cut into small chunks. Pulse 5-6 times until the mixture resembles coarse wet sand.
- Mix 2 eggs and 1/3 cup sugar in a measuring cup. Pour into the food processor and pulse just until the dough begins to clump together.
- Turn the crumbly dough onto a lightly floured surface. Fold 2-3 times and form into a disc. Wrap in plastic and refrigerate for 35-45 minutes.
- If you don’t have a food processor, sift flour and salt in a bowl. Grate cold butter into the mixture and gently rub together until it resembles coarse sand. Add the egg-sugar mixture and knead briefly until it forms a dough.
- Cream 1/2 cup room temperature butter with 1/2 cup sugar. Add 1 tsp vanilla extract. Beat in eggs one at a time. Stir in 1 1/4 cups almond meal and 3 tbsp flour until well combined.
- Heat oven to 375°F. Slice your peaches into 1/2-inch thick slices.
- Roll out one disc of dough (save the second for another use) about 1 inch larger than your 9-inch tart pan. Drape over the pan and gently press into the edges.
- Line the dough with parchment paper, fill with baking beans, and bake for about 15 minutes. Remove beans and parchment.
- Spread the almond cream evenly in the par-baked crust. Arrange peach slices in a spiral pattern, placing them close together.
- Bake for 25 minutes, then brush peaches with simple syrup. Return to oven for another 15-20 minutes until the frangipane is puffed, the crust is golden, and peaches are slightly caramelized.
- Let the tart cool in the pan for 30 minutes before removing to a wire rack. Serve slightly warm or at room temperature with ice cream.
Notes
- The tart dough recipe makes enough for two tarts – freeze the second disc for up to 3 months.
- Keep everything cold when making the pastry for flaky layers.
- Use ripe but firm peaches that will hold their shape during baking.
- Pat peach slices dry with paper towels before arranging to prevent sogginess.
- Let the tart cool sufficiently before slicing for cleaner presentation.
- Store at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: frangipane tart, stone fruit dessert, French pastry, summer baking, peach frangipane, almond cream dessert, fruit tart recipe