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I’ve got another peach recipe for you today! (Specifically, this White Peach Frangipane Tart.) I feel like, as far as months go, we should be in this weird limbo place where it’s almost autumn and summer is winding down. While I would love for that to be true for the sake of my intense infatuation with all things autumn, it’s still full on summer in Alabama.

Which is okay. Because that means PEACHES. And later this week, BLACKBERRIES. (Specifically, Black & Blueberry Pound Cakes.)

THE PEACHES

I’ve been wanting to make something with white peaches lately just because they’re so gorgeous and I finally picked up a bag at Trader Joe’s. Unfortunately, I feel like this recipe didn’t visually showcase the beauty of white flesh peaches the way I thought it would, but it’s okay. Because it’s delicious and you can really use any kind of peach you want. White peaches, classic peaches, donut peaches because those are apparently a thing now?? Even the canned kind if that’s what you’ve got on hand. (Just drain them first.)

FRANGIPANE

This frangipane is the same as the one in my Caramel Apple Puff Pastry Skillet Galette. Traditionally frangipane uses granulated sugar, but I thought I’d switch things up and use brown sugar and a little pinch of spices. We’ve kind of got a hint of peach pie action going on here. But the almond flavor goes so well with peaches. I love it so much.

I used superfine almond flour from Bob’s Red Mill because it’s what I had on hand, but you can use regular almond flour (not superfine) for this recipe too.

PEACH TOPPING

I used about 6-7 small white flesh peaches for this recipe. As mentioned, I picked up a bag at Trader Joe’s, but I’ve seen a few at other local grocery stores too if you can’t find them at a local farmers market.

To go along with the almond filling, sliced almonds are sprinkled around the edges for some extra texture and CRONCH. Which is important.

I also topped mine with a light dusting of powdered sugar, which was more for aesthetic purposes than anything else, but definitely doesn’t hurt! You can leave it off if you find the recipe sweet enough on its own.

PÂTÉ SUCRÉE

Another reason why I wanted to make this tart is because I’ve never made pâté sucrée before and have been wanting to give it a go. I find homemade pie crusts to be kind of frustrating, I think mostly because the dough gets too warm when I’m rolling it out and shaping it and also because kitchens are hot sometimes, especially in Alabama. I think I just need more practice!

This tart dough was much easier to make and work with than I expected. It came together easily in my stand mixer, and after a chill in the fridge overnight, rolled out easily too. I’ve got another disc of it in my freezer and can’t wait to use it for something else!

If you find yourself with some fresh peaches, this tart is a good way to use them up and try some new recipes and baking techniques at the same time. It’s perfect when served warmed with some ice cream. My mom raved about it!

Happy baking, friends!

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White Peach Frangipane Tart

Prep Time: 30

Cook Time: 40

Chill time: 7

Total Time: 8 10

Ingredients

Pâté Sucrée

1/2 cup unsalted butter room temperature
1/2 cup sugar
1 tsp vanilla extract
1 large egg and 1 large egg yolk room temperature
1 3/4 cups of flour
1/2 tsp salt

Brown Sugar Frangipane

6 tbsp butter softened
1/2 cup light brown sugar
1 ¼ cup finely ground almond flour such as Bob's Red Mill
Pinch of ground cinnamon
Pinch of ground cardamom
2 large eggs
1 tsp almond extract
1 tbsp all-purpose flour

Peach Topping

6-7 fresh peaches I used white flesh peaches
¼ cup sliced almonds
Powdered sugar for dusting

Instructions

For the pâté sucrée:

Cream butter and sugar on medium speed for 4-5 minutes.
Add egg, egg yolk, and vanilla. Mix until combined.
Add flour and salt; mix until incorporated and a soft dough forms.
Turned out dough on a lightly floured surface.
Using the heel of your hand, fraisage the dough several times to help prevent the dough from cracking and feathering when you roll it out. Form dough into a disc and wrap in plastic wrap. Chill in the fridge overnight.
To roll out tart dough, place on a lightly floured surface and roll out to about ¼” thickness. You can place your tart pan on the rolled out dough to make sure it’s large enough. Transfer dough to the tart pan with a rolling pin. Prick pastry several times with a fork.
Chill in the freezer for 30 mins to 1 hour.

For the brown sugar frangipane:

In the bowl of a stand mixer, cream together butter and sugar until combined and fluffy. Add almond flour and mix well.
Add the eggs, almond extract, and all-purpose flour. Mix until combined. Transfer to the refrigerator while preparing the peaches.

Assembly:

Thinly slice peaches and keep grouped together.
Spread frangipane into the prepared tart shell. Arrange sliced peaches over the frangipane. Sprinkle sliced almonds around the edges.
Bake for 35 to 40 mins, or until frangipane is set in the center and crust is golden brown. Tent with foil halfway through baking if necessary to prevent over browning the crust.
Serve warm with ice cream if desired. Store covered at room temperature.