This Peach Frangipane Tart brings together juicy peach slices and a rich almond frangipane, all nestled in a crisp sweet shortcrust shell. The creamy almond layer, lightly sweetened and spiked with vanilla and almond extracts, pairs beautifully with the fruit, topped off with a sprinkle of coarse sugar for a caramelized finish.
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.
If you love peaches then you gotta try my easy snack peach cake recipe, sooo delicious and so easy!
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'
Almondy Frangipane Meets Juicy Peaches
After testing this recipe a few times I found a couple notes to hightlight:
- Sweet Shortcrust Pastry. A sturdy, buttery base that keeps the structure firm and sets the stage for a clean slice.
- For the frangipane filling. The combination of these ingredients creates a creamy and almond-rich filling. The custard powder blends with almond and all-purpose flour to achieve a luxuriously smooth, yet stable texture.
- Peaches. Thin-medium peach rounds bake into the frangipane, softening without losing shape, giving that perfect fruit-meets-cream balance.
- Turbinado Sugar. Sprinkled on top, it caramelizes during baking for a slightly crunchy, golden finish.
Cream, Peaches & Bake Magic
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.
PrintRecipe Card
Rustic Peach Frangipane Tart
This Peach Frangipane Tart brings together juicy peach slices and a rich almond frangipane, all nestled in a crisp sweet shortcrust shell. The creamy almond layer, lightly sweetened and spiked with vanilla and almond extracts, pairs beautifully with the fruit, topped off with a sprinkle of coarse sugar for a caramelized finish.
- Total Time: 55 minutes
- Yield: 8 Slices 1x
Ingredients
- 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
- 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.
- 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.
- 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.
- 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
- 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.
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.
- 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.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Bake
- Cuisine: American
Juanita Suarez says
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!
Carol Anne says
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!
Elizabeth Waterson says
Hi Carole Anne, thank you so much for the lovely review, so happy you enjoyed the tart!! Take care. XX Liz
Morgane says
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
Elizabeth Waterson says
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
Annelise Redzikowski says
This was SO good. Amazing recipe 🙂 easy to follow, I did substitute using corn starch instead of custard powder and it seemed to work great. Guests loved it, this will be a staple recipe!!! Thank you
James says
I’ve never heard of custard powder. Sounds like it’s a thickening agent like corn starch.
Elizabeth Waterson says
Yes! Exactly! And slight flavor!
James says
The shortbread recipe says bake the weighted pre-baked crust for 20 minutes plus 5-10 more. But the main recipe says 13 minutes for the pre baked crust. Can you clarify?
Elizabeth Waterson says
Because in the tart recipe we are par-baking it not completely pre baking it. Hope that helps! LMK if you have any other questions! XX Liz
James says
Thanks. So you’re saying pre-bake the crust 20-30 mins, then assemble the tart and bake the tart for 13 more? How much for each for this recipe? Thank you.
James says
Do you bake the tart on the baking sheet or not?
Elizabeth Waterson says
Hi James, I don't usually bake it on a baking sheet as well.