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White Peach Frangipane Tart

Prep Time 30 minutes
Cook Time 40 minutes
Chill time 7 hours
Total Time 8 hours 10 minutes

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.

Notes

Pâté Sucrée adapted from Baking Bandits.
All images and text ©Bethcakes.