Serve over the holiday Tart base - Ingredients. Bake until light brown, about 10 minutes. Brush fruit with butter and sprinkle sugar over entire tart. Add remaining 1 tablespoon flour, sugar, 2 tablespoons amaretto and butter and puree. Thyme sounds lovely as does amaretto. Let’s see, was your butter at room temperature? In the bowl of a stand mixer or food processor, combine almond flour, sugar, salt, butter and egg. The crust is so flaky and delicious! Spread into the pastry case, then top with the peach quarters skin side down. Clearly I have no idea what Frangipane paste is but it looks delicious and I have some almond meal in my cupboard waiting to be used up! Let’s make cashew cream... You can make smaller tarts with extra puff-pastry dough after cutting: Use two or three pieces of stone fruit and bake … Thanks for writing in! If you dip your knife in the flour for the pastry and keep covering … It was rather easy and sure went down smoothly. Cut butter into flour and using the back of a fork or a pastry … The leftover frangipane, or almond mixture, is a great addition to French-toast batter. I hope you like this! I’ve never tried anything that hasn’t been absolutely wonderful! I've made this several times, and it never fails to impress company! I was given some lovely peaches and couldn't wait to use them in this recipe. Preheat oven to 375°F. And a wonderful dessert for a crowd. Store at room temperature. Sophisticated and simple—even more so with the help of a purchased pie crust. Amy — honestly, I think you could probably just leave it out without any ill effects. Make frangipane. Can I use a 1/2 sheet pan? peaches, nectarines, apricots, plums* (any stone fruit really), halved and pitted, Line a rimmed baking sheet (a jelly roll pan) with parchment paper leaving a few overhanging inches on each short end of the pan (which will help you transfer the tart to a cooling rack or cutting board). We had excellent peaches, so I must assume that we didn't appreciate the filling. Pour the frangipane into the still warm tart base and spread out with a spatula to ensure it is even. The type of almond flour may have made the difference. I've made this numerous times, but we never tire of it. It is an almond pastry cream and is rich and velvety and pairs beautifully with apples. Serve warm with whipped cream or ice cream. It’s a common enough pastry filling in France and Italy, usually made from butter, eggs, sugar and almonds. Trim the overhanging pastry and discard. Gently form mass into a ball, flatten to form a disk and wrap in plastic wrap (or divide into two equal pieces if making galettes). Peach-Frangipane Tart . Let cool for another 20 minutes before slicing. Had to make extra glaze and only used 4 of 5 peaches. Use a 10" tart pan with a removable bottom for this wonderful and delicious recipe. Your email address will not be published. We used ripe peaches from our own tree, they were ripe but the blanching helped bring up the juices. Your email address will not be published. Just made this with peaches from our tree, topped with a marscapone cream. I found that the peaches tend to break down the glaze and liquify it a bit and make it less shiny the longer it sits. Brush some preserves over tart filling. I followed your recipe to a T, but the frangipane turned out like a coarse meal. This tart dough basically follows the classic 3:2:1 (flour:fat:liquid) by-weight ratio with the additions of sugar and salt: This is the only pastry dough I make — I use it for pies, galettes, tarts, any sweet dessert requiring some sort of pastry shell. Bake until filling begins to brown and is springy to touch, about 15 minutes. Pear Frangipane Tart - this classic French poached pear tart recipe is made with a sweet tart dough and filled with poached pears and frangipane. Reduce the oven temperature to 150C, 130C fan, 300F, gas 2. While tart is baking, bring reserved poaching liquid to a boil and reduce by half. They turned out beautiful and tasty. 2. My only problem was the peaches I had were the size of softballs and it was difficult to fan them on top of the tart. Great and simple recipe, though I made a crust. much of any one flavor or texture - Preheat oven to 450°F. taste like bakery In food processor, pulse together almond flour, sugar and butter until well combined. I can’t get by the fact that I would always blind bake a crust in this arena of components and so am afraid to try this recipe ?? Happy 4th to you and yours! This is a superior tart and the short cuts make it a real time saver. So excitingly, I have been visiting our local farmers market (where I will be selling baked goods!). This filling can be used in a variety of ways including cakes, tarts and other assorted pastries. Definitely recommend trying with or without my additions. and quite impressive looking. I think your point about being in Denver is interesting bc I am in Virginia, which is incredibly humid this time of year.