Peach Frangipane Tart Recipes

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PEACH & ALMOND TART



Peach & almond tart image

Juicy peaches, sweet almonds, melt-in-the-mouth pastry... you'll want a large slice of this one

Provided by Gregg Wallace

Categories     Afternoon tea, Dessert, Treat

Time 2h

Number Of Ingredients 12

175g plain flour , plus extra for rolling
85g cold unsalted butter , cut into small pieces
1 tbsp caster sugar
2 egg yolks
100g caster sugar
140g butter
2 eggs , beaten
140g ground almond
50g plain flour
3 peaches , sliced
peach preserve or apricot jam
crème fraîche , to serve

Steps:

  • To make the pastry, rub together the flour and butter until it looks like fine breadcrumbs, then mix in the sugar. Add 1 egg yolk and 1 tsp water, followed by the next yolk and 1 tsp water until the dough just comes together. Wrap in cling film and refrigerate for 30 mins.
  • Heat oven to 200C/180C fan/gas 6. Roll the pastry out on a lightly floured surface until big enough to line a 23cm tart tin. If the dough rips, simply patch it up. Cut away the excess pastry. Line with greaseproof paper, fill with baking beans, then bake for 10 mins. Remove paper and beans. Prick quite a few holes in the base of your tart, then bake for another 10-15 mins until biscuity.
  • While the pastry cooks, make the filling. Whisk the sugar and butter together until you get a pale paste. Beat in the eggs and finally add the almonds and flour. Spoon into pastry case, arrange the peach slices across the top in a pattern and bake for 30-40 mins until golden. When cool, brush your preserve or jam across the top. Serve with a little pot of crème fraîche on the side and eat it quick before anyone else gets their hands on it!

Nutrition Facts : Calories 537 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.29 milligram of sodium

PEACH FRANGIPANE TART



Peach frangipane tart image

Authentic Italian Peach and almond tart

Provided by Carmelita Caruana

Categories     Afternoon tea, Dessert, Dinner, Lunch, Treat

Time 1h25m

Number Of Ingredients 14

100ml cold butter
200g plain flour
85g caster sugar
3 egg yolks
grated zest of a lemon
50g blanched whole almonds
50g caster sugar , plus 2 tbsp
50g butter
50g plain flour
1 large egg and 1 egg yolk
50g amaretti biscuit , lightly crushed
5-6 peaches or nectarines depending on their size
2 tbsp flaked almonds
icing sugar , to dust

Steps:

  • Dice the butter as small as you can. If you dip your knife in the flour for the pastry and keep covering the butter with flour as you dice, you will find it easier.
  • Put the diced butter and flour in the food processor and pulse until it looks like fine breadcrumbs. Add a pinch of salt, the sugar, egg yolks and lemon zest and pulse again - it should almost immediately adhere into a ball.Remove from the processor, lay it on a sheet of cling film or foil, and lightly press and shape into a compact log (touch it as little as possible). Wrap and chill for at least 1 hour - the longer it rests, the less it will shrink later.
  • Butter and flour a 24cm tart tin thoroughly. Unwrap and cut the pastry log into thin even slices and use to cover the bottom and sides of the tin with just touching or slightly overlapping slices. Keep a bowl of ice cubes and some paper towels handy to chill and dry your hands as you work.
  • Pat the pastry lightly with cold fingers so the base is even, and make the shell a little thicker round the sides, ensuring it reaches all the way up since it may shrink. To even the base, run an ice cube quickly across, from the centre to the edges. Chill again.
  • Tip the almonds and 50g/2oz sugar into the food processor and whizz until finely chopped. Dice the butter and add to the almonds with the flour. Process again until the mixture resembles fine breadcrumbs, then add the egg and eg yolk and process briefly until soft and creamy. Add the crushed amaretti and briefly whizz again. Chill.
  • Preheat the oven to 180C/gas 4/fan 160C.Drop the peaches into a pan of boiling water, lift out after a few seconds then cool in cold water. Peel, halve and stone the peaches, sprinkle with 2 tbsp sugar and leave for 5 minutes. Spread th amaretti cream in the base of the pastry case. Put the peach halves on top, rounded side up, cutting them if necessa to fill the centre. Scatter with the almonds
  • Bake for 25-35 minutes until golden. Check the filling with a toothpick (which should come out barely flecked) and ensure the pastry is shrinking away from the tin. Dust with icing sugar and serve a room temperature, with a glass of Tuscan Vin Santo.

Nutrition Facts : Calories 477 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein

PEACH-FRANGIPANE TART



Peach-Frangipane Tart image

Categories     Fruit     Dessert     Bake     Peach     Almond     Summer     Shower     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 9

1 All Ready Pie Crust (half of 15-ounce package), room temperature
2 tablespoons all purpose flour
3/4 cup slivered blanched almonds (about 3 1/2 ounces)
1/3 cup sugar
3 tablespoons amaretto or other almond-flavored liqueur
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 egg
5 peaches
1/2 cup peach or apricot preserves

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.)

PEACH AND PISTACHIO FRANGIPANE TART



Peach and Pistachio Frangipane Tart image

Categories     Egg     Fruit     Dessert     Bake     Peach     Pistachio     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

Crust
1 1/4 cups all purpose flour
1/3 cup sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
1 large egg yolk
Filling
1/2 cup plus 2 tablespoons shelled natural unsalted pistachios (about 3 ounces)
1/4 cup plus 1 tablespoon sugar
2 teaspoons grated orange peel
1/8 teaspoon baking powder
3 tablespoons unsalted butter, room temperature
1 large egg
1 1/2 pounds peaches (about 4 large), peeled, halved, pitted, each half cut into 4 slices
3 tablespoons strained apricot jam

Steps:

  • For crust:
  • Mix flour, sugar, and salt in processor. Add butter; using on/off turns, cut in until coarse meal forms. Add 3 tablespoons ice water and egg yolk; process until moist clumps form, adding more ice water by teaspoonfuls if mixture is too dry. Gather dough into ball and flatten into disk. Wrap in plastic and refrigerate 1 hour. (Can be prepared 1 day ahead. Keep refrigerated.)
  • Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1 inch. Fold in overhang and press, forming double-thick sides. Chill 30 minutes.
  • Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake crust until light brown around edges, about 20 minutes. Remove foil and beans. Bake crust until golden brown, about 15 minutes longer. Cool 10 minutes. Maintain oven temperature.
  • For filling:
  • Process 1/2 cup pistachios, 1/4 cup sugar, orange peel, and baking powder in processor until nuts are finely ground, scraping down sides occasionally. Add butter and egg; process until blended. Spread frangipane evenly over bottom of crust.
  • Toss peaches with remaining 1 tablespoon sugar in large bowl to coat. Arrange peach slices, rounded side down, in concentric circles atop frangipane, pushing slightly to adhere. Bake until frangipane is puffed and golden in center, about 55 minutes. Cool tart to room temperature.
  • Melt apricot jam in heavy small saucepan over medium heat. Brush warm jam over peaches. Chop remaining 2 tablespoons pistachios and sprinkle over top. Cut tart into wedges and serve.

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This White Peach Frangipane Tart is a perfect light summer desserts. It combines a homemade Pate Sucree pastry, Almond Cream and sun-kissed White Peaches. 1 teasp. Cornstarch
Spread the frangipane in the cooled tart shell with an offset spatula. Layer the peach wedges on top of the frangipane in concentric circles and dot the top with butter. Bake for 40-50 minutes, or until the tart is golden brown across the top and the frangipane is puffed up.
Toss peaches with remaining 1 tablespoon sugar in large bowl to coat. Arrange peach slices, rounded side down, in concentric circles atop frangipane, pushing slightly to adhere. Bake until frangipane is puffed and golden in center, about 55 minutes.
Ingredients 1 tart dough (recipe below) 2 frangipane (recipe below) 3 peaches, nectarines, apricots, plums 4 (any stone fruit really), halved and pitted 5 4 tablespoons melted butter 6 2 to 4 tablespoons sugar for sprinkling 7 vanilla ice cream for serving More ...

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