Peach Frangipane Tart Recipe
So excitingly, I have been visiting our local farmers market (where I will be selling baked goods!). Each Saturday, I put on my mask, bring my reusable bags, and see what is available. I love peaches and whenever peach season comes along, I get giddy. The last fruit tarts I have made have been frangipane tarts and I wanted to continue that tradition. I give you my peach frangipane tart recipe.
What do you need?
You will need different ingredients for your pie crust, frangipane, and the peaches.
For your crust:
- 8 tablespoons (½ cup) cold butter (cubed)
- 2 ½ tablespoon psyllium husk
- 4 tablespoon tapioca starch
- 1 cup gluten free flour
- 3-5 tablespoon ice water
For the filling:
1. ½ cup (1 stick) unsalted butter, room temperature
2. ½ cup sugar
3. 1 egg
4. 1 cup almond flour (almond meal is the same- works just as fine)
5. 1 teaspoon almond extract
For your peaches:
Cover the sliced peaches with sugar and cinnamon. You can decide how much.
How do you make your frangipane tart?
For your peaches:
1. Slice up your peaches
2. Cover them with sugar and cinnamon.
3. Let them sit in a bowl for a while so you can allow a lot of the liquids to drain so when they top the tart, it won’t seep to the bottom and give you a soggy bottom!
For your crust:
1. Place all of the dry ingredients in your food processor.
2. Pulse a few times.
3. Add the butter and pulse until it is the size of peas.
4. Slowly drizzle in the water one tablespoon at a time as you pulse so that the crust will come together.
5. Cover your dough with eco-friendly wrap and place in the fridge for 1.5 hours
Putting it all together:
- Set your oven to 350 °F
- Take your dough from the fridge and roll it out between two pieces of parchment paper
- Fill the tart with the dough. If some if hanging over the side, use a rolling pin to roll over the side of the tart. It will trim the edges for you! It is a handy trick that you will thank me for later.
- Place your tart back in the fridge while you make your frangipane.
- Add the butter and sugar in your mixing bowl or stand mixer. Cream them together.
- Add your egg and mix until fully incorporated.
- Place the almond flour and almond extract in the bowl and combine.
- Remove your tart from the fridge and fill it with the frangipane and smooth it out.
- Take your peaches and place them on the tart in the design you want. Make sure they aren’t too wet. Remember, no soggy bottom.
- Place your tart in the oven. Depending on the temperature of your oven, bake for 50 – 60 minutes. You can begin to check on it at 50 minutes.
- Remove from the oven when done and let it sit in the pan for a bit to make sure that it doesn’t crack when you remove it.
- Serve it up!
Why should you make this peach frangipane tart?
There are few things that taste better than a peach that is in season. Top it off with cinnamon sugar, and add the sweetness from the frangipane, oh man. You are in Great British Bake Off Heaven! It is a perfect dessert, and honest, not too hard to put together. Your guests will all love it. That is, if you have any left to share with them!
Looking for something similar?
Pear and Frangipane Tart recipe here
Rhubarb tart recipe here
Treacle Tart recipe here
Peach Frangipane Tart
Ingredients
- 8 tablespoons ½ cup cold butter (cubed)
- 2 ½ tablespoon psyllium husk
- 4 tablespoon tapioca starch
- 1 cup gluten free flour
- 3-5 tablespoon ice water
- ½ cup unsalted butter
- ½ cup sugar
- 1 egg
- 1 cup almond flour
- 1 teaspoon almond extract
Instructions
- For your peaches:1. Slice up your peaches 2. Cover them with sugar and cinnamon. 3. Let them sit in a bowl for a while so you can allow a lot of the liquids to drain so when they top the tart, it won't seep to the bottom and give you a soggy bottom!For your crust:1. Place all of the dry ingredients in your food processor.2. Pulse a few times.3. Add the butter and pulse until it is the size of peas.4. Slowly drizzle in the water one tablespoon at a time as you pulse so that the crust will come together. 5. Cover your dough with eco-friendly wrap and place in the fridge for 1.5 hours
Putting it all together:
- Set your oven to 350 °F
- Take your dough from the fridge and roll it out between two pieces of parchment paper
- Fill the tart with the dough. If some if hanging over the side, use a rolling pin to roll over the side of the tart. It will trim the edges for you! It is a handy trick that you will thank me for later.
- Place your tart back in the fridge while you make your frangipane.
- Add the butter and sugar in your mixing bowl or stand mixer. Cream them together.
- Add your egg and mix until fully incorporated.
- Place the almond flour and almond extract in the bowl and combine.
- Remove your tart from the fridge and fill it with the frangipane and smooth it out.
- Take your peaches and place them on the tart in the design you want. Make sure they aren't too wet. Remember, no soggy bottom.
- Place your tart in the oven. Depending on the temperature of your oven, bake for 50 - 60 minutes. You can begin to check on it at 50 minutes.
- Remove from the oven when done and let it sit in the pan for a bit to make sure that it doesn't crack when you remove it.
- Serve it up!
Dianna Wilson says
This looks divine!
Susie says
This was delicious, and not difficult to make. I made it for my mother’s birthday and she was quite impressed. Thanks for sharing the recipe!
Laura Sirkovsky-Kauffman says
Hey Susie-
I’m so glad that you loved it!
Dianna Wilson Sirkovsky says
Peaches… almond… pastry crust! What could possibly be more delicious? Try it!