Peach Frangipane Tart

Make a Sweet Shortcrust Pastry

Blind bake the pastry then set aside while you make the filling.

Step 1

Beat the softened butter and granulated sugar on high until very light and fluffy. Then add eggs one at a time.

Cream the Butter and Sugar

Step 2

Add the vanilla extract and almond extract and mix until fully combined.

Add Extracts

Step 3

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

Mix Dry Ingredients

Step 4

Add the frangipane filling and use an offset spatula to gently spread into an even layer.

Add Filling to Crust

Step 5

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

Add Peaches

Step 6

Bake until golden brown and no longer wet on top, I use a shield to prevent the edges from browning too much.

Bake

Step 7

ENJOY