Peach and Almond Tart
There is a two-week window in late summer when the peaches at the farmers market are worth everything, and this tart is what happens when I show up with too many of them and no plan. The almond frangipane came later: once I discovered it I started looking for reasons to use it in things, and it is one of those fillings that makes a tart look much more composed than the effort involved, which suits me perfectly. My grandmother used to make pie crust with her hands, pressing it into the tin with a confidence I have been trying to imitate ever since, and this pastry is my version of that. I feel that canned peaches have no business in a tart, especially not here: the whole point is fruit that has actually lived outside in the sun, and if you can get ripe peaches in August, that is the version you make first. These babies keep well for two days, and the pastry actually improves overnight as it settles into the filling.
Peach and Almond Tart
Peach and almond tart is the kind of thing you make in August when the peaches at the farmers market are so ripe they barely make it home. The frangipane, that almond-scented cream that fills the shell, is one of the more reliable things in my baking repertoire, which is not a long list. My oven and I have reached an understanding on this one, and let me just say: it took a while.
Ingredients
For the pastry
180g (1° cups) all-purpose flour
30g (3 tbsp) icing sugar, sifted
Pinch of fine salt
115g (° cup) cold unsalted butter, cubed
1 egg yolk
2-3 tbsp cold water
For the frangipane
115g (° cup) unsalted butter, softened
115g (° cup) granulated sugar
2 large eggs
115g (1° cups) ground almonds
2 tbsp all-purpose flour
1 tsp vanilla extract
° tsp almond extract
To top and finish
3-4 ripe peaches, halved, pitted, and sliced
2 tbsp flaked almonds
3 tbsp apricot jam
1 tbsp water
Instructions
Make the pastry: pulse the flour, icing sugar, and salt together in a food processor. Add the cold butter and pulse until the mixture resembles coarse breadcrumbs. Add the egg yolk and 2 tablespoons of cold water and pulse until the dough just comes together. Turn it out, press into a disc, wrap, and refrigerate for 30 minutes.
Roll the pastry out on a lightly floured surface to about 3mm thick and line a 23cm (9-inch) tart tin with a removable base. Press it gently into the edges, trim the overhang, and prick the base all over with a fork. Watching my grandmother press pastry into tins with her hands when I was small is probably why I still find this step oddly calming. Refrigerate for another 15 minutes.
Heat the oven to 190°C / 375°F. Line the pastry shell with baking paper and fill with baking weights or dried beans. Blind bake for 15 minutes, then remove the weights and paper and bake for another 8-10 minutes until the base is dry and lightly golden. Set aside to cool slightly.
For the frangipane: beat the softened butter and sugar together until pale and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each. Fold in the ground almonds, flour, vanilla, and almond extract until just combined.
Spread the frangipane evenly into the cooled tart shell. Arrange the peach slices on top, pressing them gently into the filling. Scatter the flaked almonds over everything.
Reduce the oven to 180°C / 350°F and bake for 30-35 minutes, until the frangipane is set and golden and the peaches have softened and taken on some color at the edges. If the almonds are browning too fast, lay a sheet of foil loosely over the top.
Warm the apricot jam with the water in a small saucepan until loose, then brush it over the warm tart. This is what gives it the finish you see in bakery windows. Let the tart cool in the tin for at least 20 minutes before unmoulding.
Hi, I'm Sarina!
I'm passionate about food, photography, and food styling. I want to share my unique perspective with you. Have a look around at my recipes and blog
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