Peach Frangipane Tart
A perfect frangipane tart topped with delicious peaches
- 175 g all purpose flour
- 100 g cold butter
- 1 egg
- 20 g cold buttermilk
- 100 g soft butter
- 100 g sugar
- 100 g almond flour
- 20 g all-purpose flour
- 1 tsp vanilla paste
- 1 tsp Amaretto or 1 tsp almond extract
- 2 eggs
- 2 peaches
- 1 tbsp peach jam
- 1 tbsp water
- Tart pan
- Sauce pan
- Rolling pin
- Food processor
My favorite fruits are peaches. There's no discussion there. Unfortunately, in the last few years, Romania's ones were not as juicy and sweet as I remember them from when I was younger. So I kind of lost my interest in them.
But, during our Sifnos trip, I've eaten peaches regularly because when it comes to fruits, well, Greeks are truly blessed. So last weekend I decided to buy some to give the local ones another try. They were good but not as good as I would have hoped for.
Anyway, long story short, I decided to use them for a dessert. After checking my pantry and fridge to see what I have available, I concluded that a frangipane cake is the best option. And it really was as it's super easy to make.
Here it goes.
- In a food processor, put your flour, cold butter, buttermilk, and egg.
- Pulse until you get a nice and smooth dough. Wrap it in plastic foil and let it sit in the fridge for about an hour.
- After its timeout, take it out, dust it with flour and roll it out into a 2-3 mm thick sheet.
- Place it in your tart pan and trim the margins.
- Using a fork, pierce the dough on its whole surface.
- Put a tin foil on top and fill it with baking beans.
- Bake it in the preheated oven at 180 degrees Celsius for 20 minutes.
- When it's done, take it out of the oven, remove the foil and let it rest while you prepare the filling.
- With a mixer, combine the soft butter and the sugar until creamy and fluffy.
- Add one egg at a time. When the eggs are completely incorporated, add the vanilla and the Amaretto. Mix to combine.
- Finely, add the two types of flour and incorporate them into the wet mixture.
- Turn off your mixer machine, and using a spoon, make sure that all ingredients are well combined.
- Pour the composition into your tart shell and let it sit while you prepare your fruits.
- Cut slices of your peaches and place them on top of the almondy mixture.
- Return the tart to the oven and bake it at 180 degrees Celsius for another 30 minutes (or until golden).
- When the peach frangipane tart is ready, take it out and let it rest.
- Heat up the peach jam and the water. Stir to make a smooth, jammy mixture and brush it all over your hot and perfect frangipane.
- Let it cool down, and then serve it.
Now, let me tell you a thing or two about this frangipane recipe that might come in handy while you prepare it. I use a 20 cm pan; this dough is perfect for two tarts. So, what I do is freeze the remaining dough for other occasions.
When you do the blind baking, check the dough after 5 minutes. If you notice that it goes brown too fast, reduce the heat to 160 degrees Celsius as some ovens tend to burn the dough more quickly.
As for the history part, I can tell you that this type of dessert is French, but it got its name after an Italian, Marquis Muzio Frangipani. Its origins go all the way back to the 17th century. Back then, it was conceived as a custard tart flavored with almonds. It was many years later when the dessert became what it is today.
* I've prepared frangipane tarts in the past, but never with peaches. Even though this is my all-time favorite version, I can tell you that you can choose whatever fruits you prefer.
** If you give our frangipane recipe a try, please tag us on Instagram to see how it went.
Nutrition Facts / Serving
- Calories 291
- Total Fat 22 g
- Cholesterol 74 mg
- Sodium 82 mg
- Potassium 74 mg
- Total Carbohydrate 16 g
- Sugars 18 g
- Protein 7 g