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Frangipane Peach Tart

Frangipani is a delicious, exotic French filling made with ground almonds. It is extremely versatile. I use it in a variety of tarts. Bakewell tart is one of the most popular in which frangipane paste is the top layer over the jam filling. In a peach tart, or other fruit tarts fruit slices are arranged in a pattern on top of the frangipane which cooks around the fruit leaving the design you created completely untouched.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 8 people
Course: Dessert
Cuisine: French
Ingredients Equipment Method

Ingredients
  

Crust for the Tart:
  • 2 1/2 Cups all-purpose flour
  • 2 sticks unsalted butter
  • ¼ cup powdered sugar
Frangipane:
  • 2/3 cup finely ground almonds
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon almond extract
  • 6 tablespoons unsalted, room temperatuer butter
  • 1 large room temperature egg
  • 2 tablespoons all-purpose flour
  • 1 tablespoon granulated sugar for topping
  • 2 ripe peaches, peeled and sliced
Apricot Glaze
  • 1 cup Apricot preserve

Equipment

  • Removable bottom cake tin, Stand up mixer, baking sheet to set the cake tin in.

Method
 

Crust for the Tart:
  1. In a food processor, add 2½ cups all purpose flour, 2 sticks room temperature butter, and powdered sugar.
  2. Process to combine. It will come together as crumbly dough.Tranfer to a parchment paper and bring all the loose flour to form a smoother disc. Wrap and regrigerate for 30 to 40 minutes.
Frangipane:
  1. Meanwhile, process the frangipane ingredients in a paste and set it aside.
  2. Cut an x on top of each peach and drop them into enough boiling water to cover them. After 1 minutes transfer into an ice bath( bowl of ice water). usually peel literally falls off the fruit. If not use a knife to remove the peel. Cut thin slices and discard the seeds.
  3. When ready to assemble, remove the dough from the refrigerator and knead a little and roll to fit the cake pan. If the dough is a little hard to work with just fit it by cutting rolled dough into manageable size pieces. Refrigerate for 15 minutes to firm it up. I put mine in the freezer for 10 minutes.
  4. Remove cooled crust lined cake pan from the refrigerator and evenly spread the frangipane paste in the bottom using and offset spatula or a dinner knife.
  5. Arrange peach slices in your favorite design. Evenly sprinkle sugar on the top.
  6. Bake in a preheated 325°F oven for 35 to 40 minutes. Keep an eye on it so it does not overbrown.
  7. Remove from the oven and let it come to room temperature. Since it is a removable bottom, extra care is necessary when transferring to a rack to cool.
Apricot Glaze:
  1. In a small sauacepan, heat apricot glaze stirring until it is loosen up with no lumps making it easy to spread with a pastry brush.
  2. When the cake comes to room temperature generaously apply apricot glaze and refrigerate overnight or at least 4 hours, before cutting into it.