Baking · Desserts · English

Peach Frangipane Tart 



Summer and peaches. That is a tasty combination, right? It is also a super fun collaboration that I was invited to participate in with other amazing bloggers and Instagramers.

It was organized by Rebecca and Ruth Bloom  (http://www.squaremealroundtable.com) and Annie Garcia (http://whatannieseating.com/). Have a look their blogs: many delicious recipes!!!

For this collaboration, we all have to share a picture and a recipe of some dish made with peaches. My contribution to this is my beautiful and delicious Peach Frangipane Tart.


I love Frangipane. The combination of almonds in this pastry with fresh peaches is just a simple and elegant way to bake a stunning summer dessert.

You can make the tart crust one day in advance if you like, and keep it into the refrigerator.

The Frangipane is so easy to prepare. It is also delicious because besides the almond flour, it has cream cheese, making them super moist. Well, the hardest part here, is to wait for the tart to cool down a little bit so you can eat.

You can serve it warm or at room temperature with whipped cream or vanilla ice cream. Check out my recipe here and all the amazing pictures of the other peach recipes from the group of people on Instagram using the hashtag #summerlovespeaches.

Follow along!!! It will be a yummy day!

Enjoy!

Fabi 😘

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Ingredients crust:

1 1/3 cups (160 grams) all-purpose flour

1 stick (4 oz/ 113 grams) unsalted butter, cold and diced

2 tablespoons sugar

1/8 teaspoon sea salt

3-4 tablespoons ice cold water

Prepare crust:

1. Place all ingredients, except water in a bowl of a food processor and pulse until it resembles a coarse meal.

2. Add water, 1 tablespoon at a time, until combined.

3. Place mixture on a floured surface and knead until all ingredients are combined.

4. Wrap in plastic wrap and refrigerate for a minimum of 30 minutes before using.

5. Preheat oven to 375oF/ 190C.

6. After chilled, roll out the crust on a flat surface lined with plastic wrap.

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7. Lift the plastic wrap and carefully turn over to place the crust down into a 9 inch Tart pan. Peel off plastic wrap and prick crust with a fork.


8. Bake for 10-15 minutes until lightly browned.


Let it cool while you prepare filling:

Ingredients filling:

1 1/3 cups (130 grams) almond flour

1 stick (4 oz/ 113 grams) unsalted butter room temperature

1/2 package (4 oz/ 113 grams) cream cheese room temperature

1/2 cup sugar

2 eggs

2 teaspoons vanilla extract

4-5 fresh peaches sliced thin

2 tablespoons sliced almonds

2 teaspoons coarse sugar or turbinado sugar

Prepare filling:

1. Place cream cheese, butter and sugar into a bowl and beat using an electric mixer until smooth.


2. Add eggs and vanilla extract and beat for 2 minutes.


3. Carefully fold in almond flour.


4. Place filling into prebaked pie crust and place sliced peaches on top.


5. Sprinkle coarse sugar over the peaches and some almond slices.


6. Bake at 325F/165C for 40-50 minutes or until set.

7. Let it cool for a few minutes before removing Tart from pan.

peach Frangipane Tart
**dust with powdered sugar if you like:


8. Serve warm or at room temperature.


* Enjoy!!!

*If you try my recipe, please don’t forget to share your pictures with me on Instagram tagging me @fabi_recipes. I love seeing pictures 😊.

Peach Frangipane Tart

  • Servings: 8-10
  • Time: 2 hour 30 minutes
  • Difficulty: easy
  • Print

Peach Frangipane Tart

Ingredients crust:

1 1/3 cups (160 grams) all-purpose flour

1 stick (4 oz/ 113 grams) unsalted butter, cold and diced

2 tablespoons sugar

1/8 teaspoon sea salt

3-4 tablespoons ice cold water

Prepare crust:

  1. Place all ingredients, except water in a bowl of a food processor and pulse until it resembles a coarse meal.
  2. Add water, 1 tablespoon at a time, until combined.
  3. Place mixture on a floured surface and knead until all ingredients are combined.
  4. Wrap in plastic wrap and refrigerate for a minimum of 30 minutes before using.
  5. Preheat oven to 375F/190C.
  6. After chilled, roll out the crust on a flat surface lined with plastic wrap.
  7. Lift the plastic wrap and carefully turn over to place the crust down into a 9 inch Tart pan. Peel off plastic wrap and prick crust with a fork.
  8. Bake for 10-15 minutes until lightly browned.

*Let it cool while you prepare filling:

Ingredients filling:

1 1/3 cups (130 grams) almond flour

1 stick (4 oz/ 113 grams) unsalted butter room temperature

1/2 package (4 oz/ 113 grams) cream cheese room temperature

1/2 cup (100 grams) sugar

2 eggs

2 teaspoons vanilla extract

4-5 fresh peaches sliced thin

2 tablespoons sliced almonds

2 teaspoons coarse sugar or turbinado sugar

Prepare filling:

  1. Place cream cheese, butter and sugar into a bowl and beat using an electric mixer until smooth.
  2. Add eggs and vanilla extract and beat for 2 minutes.
  3. Carefully fold in almond flour.
  4. Place filling into prebaked pie crust and place sliced peaches on top.
  5. Sprinkle with coarse sugar and some almond slices.
  6. Bake at 325F/165C for 40-50 minutes or until set.
  7. Let it cool for a few minutes before removing Tart from pan.

*Dust with powdered sugar if you like!

*Serve warm or at room temperature.

*You can also serve with a dollop of fresh whipped cream or vanilla ice cream and more raspberries on top.

Enjoy!!!!

Fabi 😘

https://wordpress.com/post/fabirecipes.wordpress.com/12969

 

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2 thoughts on “Peach Frangipane Tart 

  1. Usually, I am not a big fan of peach pie type things because the peaches get so slimey. It is a texture thing for me. This looks like the frangipane absorbs the extra peach goodness! When I go peach picking this year, I will be making this.

    Liked by 1 person

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