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