Succulent, sweet and fragrant peaches are the star of this peach frangipane tart. Perfect on its own for afternoon tea, or with a scoop of ice cream for dinner dessert! And so simple to make!
I’ve been so obsessed with peaches this year, I just love how versatile they are – you can roast them to top your morning yoghurt and granola, cook them down with sugar to make compote or bake them into cakes and tarts! Or of course just eat them fresh! And they’ll be utterly delicious each time.
Today though we’re making a peach frangipane tart – peach and almond go so well together and the crisp pastry shell adds the perfect texture. Lets get to it!
Key Ingredients You’ll Need
- Peaches – You want your peaches to be perfectly ripe on the day of baking, and to use a yellow-flesh peach as they have a more intense flavour.
- Ground Almonds – This is essential to make the frangipane filling. You might have heard of it as almond meal! You can make this yourself, by blitzing almonds in a food processor till a coarse powder. But it is definitely much easier to buy it pre-made!
- Apricot Jam – You might be wondering why you would need a jam for a tart like this, but its to be used as a glaze! Once the tart is out of the oven, warmed apricot jam should be brushed on to give the tart a nice shine and to keep the peach slices nice and moist.
How to make peach frangipane tart
Shortcrust pastry honestly couldn’t be simpler to create and can be made in advance! Likewise with frangipane; kept in the fridge you can keep it for up to three days before baking the tart. The perfect no-fuss entertaining dessert!
Making the pastry
As I said above shortcrust pastry really is so quick and easy to make. Just flour, a little sugar & salt, cold butter, and some water. I prefer to make the pastry by hand using the rubbing in method – i.e. rubbing the flour/sugar/salt/butter mixture between your fingertips and thumbs so that the butter coats the flour grains. Though you could also use a pastry blender or even a food processor. Once the mixture resembles breadcrumbs you’re ready to add the water, and it will quickly form a uniform dough. Don’t overmix it at this stage, as you’ll end up with a tough pastry and not the tender crumbly pastry we’re trying to achieve!
At this point you need to chill your pastry for at least an hour – though it can be more! If your pastry is kept air-tight it can be kept in the fridge for at least 3-4 days before baking. Don’t scrimp on this chilling time though, its paramount to achieving the perfect tart without pastry shrinkage.
Making the frangipane
Frangipane is honestly one of my favourite things. It’s so simple but makes the perfect base to so many tarts and pies. Just a simple mixture of ground almonds, sugar, eggs and butter. Whisked together and you’re good to go. Like with the pastry, you can make frangipane a few days in advance and keep it air-tight in the fridge.
The frangipane is added to the tart after its been blind baked. Blind baking is where you bake the pastry case with baking beans or rice in first. This helps you to achieve a nice crisp bottom on your pastry, rather than leaving it soggy!
Prepping the peaches
The final touch for this tart is of course the peaches! You want your peaches to be perfectly ripe and cut into thin slices so they can be fanned on top of the frangipane filling. I placed my peaches in different directions, but how you decorate the tart really is up to you. Whatever you decide to do, the tart will look absolutely delicious!
The tart needs to bake for 25-28 minutes until the frangipane is nicely golden brown, don’t be afraid to keep it in the oven if the centre of the tart is still quite pale. You want that caramelisation for extra flavour!
The final step, is to glaze the tart. When the tart only has a few minutes left in the oven, heat up your jam either in a small saucepan or the microwave until it has loosened a little. Then once the tart is out of the oven, brush over the jam onto the warm tart to glaze. Your tart will instantly come to life now, and look so pretty! Honestly, you’ll want to dive right in! But wait until its at least lukewarm to slice up. Sorrry!
Tips & Tricks
You can make both the pastry and frangipane in advance, but once the tart is baked it needs to be eaten that day due to the fresh fruit.
Yellow fleshed peaches have a more intense flavour, but need to ripen to sweeten. Whereas white flesh peaches are sweet ripe or unripe. I prefer to use yellow flesh for the flavour.
Yes absolutely! I love the look of a rectangle tart, but a 20cm round tart tin will work perfectly too.
I really love this peach frangipane tart. It’s crisp, sweet, cakey and packed full of juicy sweet peaches. It’s perfect sliced up for an afternoon tea or as the centrepiece for your dinner party! And so simple to put together, with elements you can put together over various days. What’s not to love?!
You may also like:
Peach Frangipane Tart
- 200 g plain flour
- 1 tbsp caster sugar
- 1/2 tsp salt
- 100 g unsalted butter diced and cold
- 40-65 ml ice-cold water
- 100 g unsalted butter room temperature
- 100 g caster sugar
- 2 large eggs
- 100 g ground almonds
- 3 peaches
- 2 tbsp apricot jam
- For the pastry: Mix the flour, caster sugar and salt together into a bowl. Add the diced butter, rubbing in with your hands until it resembles breadcrumbs. Add the water a little at a time until the dough starts to come together (you may not need to use all of it). Knead lightly in the bowl, until it comes together to form a uniform dough. Try not to handle it too much. Press the dough into a disc, wrap in clingfilm and put in the fridge for 30 minutes.
- Take the chilled dough from the fridge, and roll out onto a lightly floured work surface until about 3mm thick. Line a rectangular tart tin with the pastry, pressing the pastry into the edges and trimming off any excess. Then place the tart into the fridge to chill for another 30 minutes. Pre-heat the oven to 180C/160C Fan/Gas Mark 4.
- For the frangipane: Meanwhile, beat the sugar and butter together in a medium bowl using a wooden spoon or silicone spatula until light and fluffy. Add the eggs one at a time, beating until fully combined before adding the next. Finally, add the ground almonds and mix to combine.
- Then wash your peaches, destone and slice thinly. Set aside.
- Once the pastry is firm, line it with baking paper and fill with baking beans. Then blind bake for 20 minutes. Then remove the beans and baking paper and bake for another 5 minutes until the pastry is dry. Spread the frangipane filling into the baked pastry case, and fan the peach slices on top in different directions.
- Bake in the oven for 25-28 minutes until nicely golden brown. When the tart has a few minutes left in the oven, heat the jam either in a small saucepan or in the microwave until loosened. Then once the tart has been removed from the oven, brush the warm jam over using a pastry brush, to glaze the tart.
- Leave the tart in the tin to cool before slicing and serving.