Indulge in the perfect harmony of flavours with this peach frangipane tart! Buttery, flaky crust filled with a rich almond cream, topped with juicy, ripe peaches, and baked to golden perfection. This summer-inspired dessert is as beautiful as it is delicious!
Ideal for any occasion or a sweet treat to enjoy with your coffee.
Who else is ready for a slice of peachy heaven?
Ingredients frangipane:
- 120 g butter
- 130 g sugar
- 3 eggs
- 150 g almond flour
- 30 g flour
- Zest of 1 lemon
- Vanilla
- 70 g Apricot jam
- 5 Peaches
Ingredients for the tart dough:
- 200 g flour
- 100 g butter
- 80 g sugar
- 1 eggs
- 3 table spoon cold water
Procedure:
- Start by adding in a bowl flour, sugar, and small pieces of cold butter.
- Incorporate the butter in the flour. I used my hands, but a food processor can also be used for this step. The texture of the mixture must be as wet sand and if it is squeezed it must hold its shape.
- Add the eggs and 3 tablespoons of cold water then mix well until you form a dough then wrap the dough in plastic foil and let it rest in the fridge for 20 minutes.
- With the help of a rolling pin roll the dough to a thickness of 0.5 cm and lay it in a tart form pressing the dough evenly on the wall of the form.
- Cut the excess dough with a serrated knife and with a fork poke holes in the dough. The purpose of the holes is for the steam to escape during baking.
- Bake the tart shell in the preheated oven for 20 minutes at 180 Celsius or until golden in colour.
- In a large bowl add the butter, the sugar, vanilla and the lemon zest then mix well to form a batter.
- Add the eggs one at a time and beat them into the mixture.
- Add the almond flour and the wheat flour then with the help of a spatula incorporate it into the mixture.
- The next step in our recipe is to assemble the frangipane tart. With the help of a brush spread the apricot jam on the bottom of the tart shell, followed by the frangipane batter.
- On top of the frangipane batter place the peach slices then bake in the oven for 45 to 50 minutes or until golden brown on top
- Enjoy cold with a scoop of ice cream!
