Peach Frangipane Tart

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!

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.

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'

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.

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.

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!

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.

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 and flaked almonds if desired.

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.

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.

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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