Fruit

Frangipane Peach Tart

May  2, 2019
Photo by Jack
Author Notes

This recipe has been adapted from Amanda Hesser’s Peach Tart. With the availability of blanched almond flour it easy to add Frangipane/almond filling without having to blanch, peel, and grind your own almonds. Almond flour can be used in everything from cookies to bear claws, or marzipan. My husband gave this tart 2 thumbs up. I think it’s an impressive dessert that will have people saying, “WOW, you made this?” —Jackie Nobles

  • Prep time 30 minutes
  • Cook time 50 minutes
  • Serves 8 to 10
Ingredients
  • Crust
  • 1 1/2 cups All purpose flour
  • 1/2 teaspoon Salt
  • 1 teaspoon Sugar
  • 1/2 cup Flavorless oil (your choice)
  • 2 tablespoons Whole milk
  • 1/2 teaspoon Almond extract
  • Frangipane filling
  • 1 1/2 cups Almond flour (blanched)
  • 1 1/2 cups Powdered sugar
  • 2 large eggs
  • 2 teaspoons Almond extract
  • Pinch Salt
  • 2 tablespoons Melted butter
  • 1 1/4 pounds Frozen peaches
  • Topping
  • 3/4 cup Sugar
  • 2 tablespoons Flour
  • 2 tablespoons Melted butter
In This Recipe
Directions
  1. Crust
  2. Preheat oven to 375. Mix together dry ingredients Whisk together wet ingredients
  3. Add wet to dry
  4. Dump into tart pan, and pat to about a 1/8 inch thickness up the sides and the bottom of the pan. Set aside.
  1. Frangipane filling
  2. Place all filling ingredients in food processor EXCEPT FROZEN PEACHES.
  3. Process for 30 seconds
  4. Pour into prepared crust
  5. Top with peaches ( make a pretty pattern)
  6. Topping
  7. Mix together sugar, flour and melted butter
  8. Sprinkle on top of tart. Use it all.
  9. Bake at 375 for 50 minutes. Until golden brown.

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