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    Home » Dessert » Tart

    Peach Frangipane Tart

    Published: Aug 30, 2021 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    533 shares
    Jump to Recipe
    slice of powdered sugar covered peach frangipane tart on a white plate next to peaches on a light surface

    Juicy peaches pair perfectly with delicious almond frangipane. This peach frangipane tart is a simple, yet scrumptious dessert you'll be sure to love. Step-by-step photos teach you how to bake this easy almond peach tart!

    peach frangipane tart cooling on a wire rack on a light surface with a white and blue linen, three peaches, plate with knife and fork

    I love stone fruit season, I cannot get enough of the fresh fruit crisps, crumbles, galettes and tarts. I fell in love with frangipane many years ago, you can't beat the subtly sweet almond flavor.

    I knew I wanted to try a peach and almond tart so I took my apple frangipane tart recipe and started there. I love the flavor of peaches and cream so thought about using Bird's custard powder instead of the all-purpose flour in the frangipane. It turned out swapping all of the ap flour out created too wet of a frangipane. I found using half Bird's custard powder and half all-purpose flour to be the perfect mix to give the tart a creamy base flavor. If you do not have any custard powder on hand you can use all flour instead.

    slice of powdered sugar covered peach frangipane tart on a white plate next to peaches on a light surface

    This tart is gorgeous on its own at room temperature, warm or cold, and I don't think you'd hate it if you topped a slice with some vanilla ice cream! Just sayin'

    Let's get to the recipe

    Jump to:
    • Ingredients
    • Instructions
    • How to freeze
    • More peach recipes
    • Recipe Card
    • Recipe Ratings & Comments

    Ingredients

    For this simple peach and almond tart you'll need:

    • Sweet Shortcrust Pastry. I make mine quite quickly with the help of a food prcoessor. Click through to the pastry post to see step-by-step photos on how to make it. You don't need a food processor, I have made it by hand many times too! Just be careful when rolling it you want it on a lightly floured surface, if you add too much flour just use a pastry brush to brush it off of the pastry.
    • Butter. Since we need to cream the butter and sugar together you'll need to make sure your butter is softeend to room temperature.
    • Sugar. This recipe doesn't require a lot of sugar, making this tart perfect for a mid-morning snack, just sayin' 😉
    • Large Eggs. In order for your eggs to properly incorporate into the butter and sugar mixture you'll need to make sure they are at room temperature. To do this quickly you can place the two eggs in a bowl of warm water for 5 minutes before using.
    • Pure Vanilla Extract. I adore the vanilla flavor paired with almond, just make sure you use real vanilla not the imiation stuff!
    • Pure Almond Extract. Be careful with this, almond extract is very potent, with vanilla I often measure with my heart but you can't do that with almond extract!
    • Almond Flour. I do find the texture changes when you use homemade vs store-bougth almond flour since homemade almond flour I have found is moister than store-bought. I use Blue-Diamond.
    • All-Purpose/ Plain Flour. This helps bind everything together.
    • Custard Powder. This is also thickening and binding like the flour is but it helps provide a creamier base to the batter. I tried using all custard powder and no all-purpose flour and it did not work out well.
    • Peaches. You'll need some ripe peaches, I don't bother with peeling them but if you prefer then go ahead! The peaches should be thin-medium sliced, not too thick.
    • Turbinado Sugar. Adding this coarse sugar helps carmelize the top of the tart. I also love the bit of crunch you get from it.

    Sometimes I also sprinkle sliced almonds on top of the peaches but kept it simple for photos this time.

    close up of cut open peach frangipane tart on a wire rack on a light surface

    Instructions

    Prepare the sweet shortcrust pastry up until baking. This is the tart pan I use it is 9.5 inches X 1 inches. Cover with parchment paper and fill with pie weights to blind bake it halfway. If you don't have pie weights you can use dried rice or beans. Bake the tart at 375F/191C for 13 minutes.

    sweet shortcrust pastry covered wtih parchment paper filled with pie weights and dried rice before baking on a light surface

    While the crust is baking, in a large bowl with a handheld mixer or a bowl of a stand mixer add the softened butter and granulated sugar. Beat on high until very light and fluffy, should take 3 to 5 minutes. Make sure to use a spatula to scrape down the sides of the bowl!

    light and fluffy butter and sugar in a metal bowl with an egg in a metal mixing bowl on a light surface with a blue and white linen

    Add the eggs one at a time, mixing well in between- make sure to scrape down the sides of the bowl- add the vanilla extract and almond extract.

    vanilla extract and almond extract added to wet batter in a metal mixing bowl on a light surface with a blue and white linen

    Gently fold in the almond flour, all-purpose flour, and custard powder, mixing until just combined. 

    almond flour and custard powder added to wet ingredients for frangipane in a metal mixing bowl on a light surface
    almond frangipane in a metal mixing bowl on a light surface

    When the shortbread crust has baked for 13 minutes take it out of the oven and gently remove parchment and pie weights. Add the frangipane filling and use an offset spatula to gently spread into an even layer.

    frangipane spread into prebaked pastry shell on a light surface

    Place the thinly sliced peaches on top. Sprinkle turbinado sugar on top and flaked almonds if desired.

    peach frangipane tart before baking on a wire rack on a light surface

    Bake the tart for another 30 to 40 minutes, or until golden brown and no longer wet on top, I use a shield to prevent the edges from browning too much. Let the tart cool on a wire rack for at least 45 minutes before taking it out of the tin.

    close up of peach almond tart cooling on a wire rack on a light surface

    Dust with confections sugar, serve on its own or with fresh whipped cream or ice cream and save leftovers in an airtight container for up to 3 days.

    How to freeze

    This peach frangipane tart is great to add to your dessert freezer stash. After the tart has fully cooled you can cut it into slices or freeze it whole. Wrap the tart pieces in plastic wrap tightly, twice, then place in a freezer-safe container a bag or a container. This helps ensure no freezer burn happens.

    When you want to thaw some take it out and let it sit on the counter for an hour or two depending on how large the slices are. If you've frozen the whole tart it might be best to just place it in the fridge overnight to thaw.

    slice of powdered sugar covered almond peach tart with a fork on a white plate on a light surface with the whole tart in the background

    More peach recipes

    If you love peaches then you gotta try my easy snack peach cake recipe, sooo delicious and so easy!

    Another peach recipe that is even easier is my peach dump cake, such a winner! Perfect for a family bbq dessert!

    I cannot wait to try this peach burrata chicken dinner from Half Baked Harvest, it looks so delicious!

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    Recipe Card

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    slice of powdered sugar covered peach frangipane tart on a white plate next to peaches on a light surface

    Peach Frangipane Tart

    ★★★★★

    5 from 2 reviews

    Print Recipe
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    Juicy peaches pair perfectly with delicious almond frangipane. This peach frangipane tart is a simple, yet scrumptious dessert you'll be sure to love. Step-by-step photos teach you how to bake this easy almond peach tart!

    • Total Time: 55 minutes
    • Yield: 8 Slices 1x

    Ingredients

    Units Scale
    • 1 Recipe Sweet Shortcrust Pastry
    • 3oz (6 Tablespoons) Butter, at room temperature
    • 100 grams (½ Cup) Granulated Sugar/ Caster Sugar
    • 2 Large Eggs, at room temperature
    • 2 Teaspoons Pure Vanilla Extract
    • 2 Teaspoons Pure Almond Extract
    • 94 grams (1 Cup) Almond Flour
    • 1 Tablespoon All-Purpose/ Plain Flour
    • 1 Tablespoon Custard Powder*
    • 2 Small/Medium Peaches, medium-thin sliced
    • 50 grams (¼ Cup) Turbinado Sugar

    Instructions

    1. Prepare the sweet shortcrust pastry according to the recipe up until the baking step. This is the tart pan I use it is 9.5 inches X 1 inches. Cover with parchment paper and fill with pie weights to blind bake it halfway. Bake at 375F/191C for 15 minutes.
    2. While the crust is baking in a large bowl with a handheld mixer or a bowl of a stand mixer add the softened butter and granulated sugar. Beat on high until very light and fluffy, 3 to 5 minutes.
    3. Add the eggs one at a time, mixing well in between add the vanilla extract and almond extract. Gently fold in the almond flour, all-purpose flour, and custard powder, mixing until just combined. 
    4. When the shortbread crust has baked for 13 minutes take it out of the oven and gently remove parchment and pie weights. Add the frangipane filling and use an offset spatula to gently spread into an even layer. Place the thinly sliced peaches on top. Sprinkle turbinado sugar on top 
    5. Bake for another 30 to 40 minutes, or until golden brown and no longer wet on top, I use a shield to prevent the edges from browning too much. Let the tart cool on a wire rack for at least 45 minutes before taking it out of the tin. Dust with confections sugar, Serve on its own or with fresh whipped cream or ice cream and save leftovers in an airtight container.

    Equipment

    small angled spatula

    Small Angled Spatula

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    pie shield

    Pie Shield

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    tart pan

    Tart Pan

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    pie weights

    Pie Weights

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    Notes

    You can make your own pie shield by taking 4 strips of foil that are lightly greased and placing them on the crust while baking.

    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 15
    • Cook Time: 40
    • Category: Dessert
    • Method: Bake
    • Cuisine: American

    Keywords: peaches and almond tart, almond peach tart

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

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    1. Juanita Suarez says

      September 08, 2021 at 6:29 pm

      Loved this recipe, had to exchange the custard powder for cornstarch (I just made this up) as I didn't have custard powder. But it was delicious and so pretty!

      ★★★★★

      Reply
    2. Carol Anne says

      May 29, 2022 at 2:24 pm

      I just got my hands on peaches and I cannot wait to make this, this was one of my summer staple recipes whenever going to friends! I am making it tonight for Memorial Day tomorrow and I cannot wait to taste it again, I have been dreaming of it all year!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        May 29, 2022 at 8:19 pm

        Hi Carole Anne, thank you so much for the lovely review, so happy you enjoyed the tart!! Take care. XX Liz

        Reply
    3. Morgane says

      December 15, 2022 at 3:52 pm

      Hey there! I am about to make this recipe for my family’s Christmas party. I obviously could not find any fresh peaches so I got some canned ones? Any tips on how I can use these and make them taste as good as fresh ones.
      Also, if canned peaches cannot work for this recipe, can I use raspberries instead?

      Thank you

      Reply
      • Elizabeth Waterson says

        December 16, 2022 at 9:03 am

        Hi Morgane, I have never used canned peaches but I would think if you just used ones not in heavy syrup and you drained them and patted them dry so they don't omit too much moisture. I haven't done it myself but I would try it! I also have a bakewell tart that uses raspberry jam and an apple frangipane tart you might like. Please let me know if I can help ith anything else. Goodluck and Merry Christmas. XX Liz

        Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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