Peach And Raspberry Frangipani Tart Recipes

PEACH FRANGIPANE TART

Steps:

• 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.

PEACH-FRANGIPANE TART

Steps:

• Preheat oven to 450°F. Open crust on work surface. Sprinkle with 1 tablespoon flour. Rub flour over crust, rubbing out creases. Arrange floured side down in 9-inch-diameter tart pan with removable sides. Trim and finish edges. Pierce all over with fork. Bake until light brown, about 10 minutes. Cool on rack. Reduce oven temperature to 400°F.
• Finely grind slivered almonds in processor. Add remaining 1 tablespoon flour, sugar, 2 tablespoons amaretto and butter and puree. Add egg and process until well blended. Pour into crust. Bake until filling begins to brown and is springy to touch, about 15 minutes. Cool on rack. (Can be prepared 6 hours ahead. Let stand at room temperature.)
• Bring medium pot of water to boil. Add peaches and blanch 30 seconds. Transfer to bowl of cold water, using slotted spoon. Peel peaches. Cut into slices. Drain well. Combine preserves and 1 tablespoon amaretto in heavy small saucepan. Bring to boil, stirring to melt preserves. Boil until slightly thickened, about 30 seconds. Brush some preserves over tart filling. Arrange peaches atop preserves in concentric circles, overlapping slices. Brush with remaining preserves. Can be prepared 3 hours ahead. Store at room temperature.)