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.
Equipment
- Removable bottom cake tin, Stand up mixer, baking sheet to set the cake tin in.
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
Instructions
Crust for the Tart:
- In a food processor, add 2½ cups all purpose flour, 2 sticks room temperature butter, and powdered sugar.
- 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:
- Meanwhile, process the frangipane ingredients in a paste and set it aside.
- 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.
- 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.
- 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.
- Arrange peach slices in your favorite design. Evenly sprinkle sugar on the top.
- Bake in a preheated 325°F oven for 35 to 40 minutes. Keep an eye on it so it does not overbrown.
- 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:
- 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.
- When the cake comes to room temperature generaously apply apricot glaze and refrigerate overnight or at least 4 hours, before cutting into it.