Frangipane is a sticky almond cream. Have you ever had an almond croissant? Typically the croissant is filled with frangipane. It bubbles and puffs as it bakes and becomes cake-like, but still moist in the areas underneath the fruit.
And almond is the perfect flavor pairing with peaches.
| Prep Time | 1 hour |
| Cook Time | 1 hour, 10 minutes |
| Servings |
people
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Ingredients
For the pastry crust
- 1 3/4 c. flour
- 1/4 c. sugar
- 1/4 t. Salt
- 10 T. very cold butter, cut into cubes
- 1 egg yolk
- 3 T. very cold water
For the Frangipane
- 1 1/2 c. sliced almonds
- 2/3 c. sugar
- 1/4 t. Salt
- 2 eggs
- 3/4 t. pure vanilla extract
- 1 1/2 t. almond extract
- 2 T. melted butter
Ingredients
For the pastry crust
For the Frangipane
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Instructions
- In a food processor add the flour, sugar, and salt. Pulse a few times to combine.
- Add the butter and pulse until butter is the size of small peas.
- In a small bowl whisk together the egg yolk and the water.
- With the processor running drizzle the egg mixture into the flour until the pastry comes together.
- Turn out onto plastic wrap, form into a disc, and refrigerate while you make the frangipane.
- Clean out the food processor and add the sliced almond, sugar, and salt. Process until the almonds are finely ground.
- Add the egg and the vanilla and almond extracts. Mix until well-combined.
- Drizzle in the melted butter and pulse until mixed.
- Set aside.
- Next, roll out your pastry until it is about 13 inches in diameter and 1/8 inch thick.
- Carefully drape it into an 11-inch tart pan with a removable bottom. Press into the sides and pinch off any excess.
- Pierce the pastry all over with a fork to prevent bubbles while baking.
- Freeze the tart shell while you preheat the oven to 375 degrees F.
- Place the tart shell on the middle rack and bake for 15 minutes, or until just set. Then remove to a cooling rack. (I've found that if the crust is frozen first, it doesn't tend to shrink..I don't bother with pie weights).
- Pour the frangipane into the still warm tart shell. Spread with a rubber spatula to even out the mixture.
- Arrange the peach slices in 2 rings, or in whatever design you prefer.
- Finally, sprinkle the entire tart with the additional 2 tablespoons of sugar.
- Bake for 45-50 minutes or until the frangipane is puffed, set, and golden brown.
- Cool on a cooling rack until it's still warm to the touch, but can be handled.
- Optional- dust with powdered sugar just before serving.
