Peach Frangipane Tart
Sweet white peaches on a layer of velvety, silky frangipane make this tart something special. Summer never tasted so good.
Servings 10
Ingredients
For the Crust:
- 1 egg yolk
- 1 tbsp heavy cream
- 1/2 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/3 cup confectioners sugar
- 1/2 tsp salt
- 8 tbsp (1 stick) cold unsalted butter, cut into small cubes
- 1 egg white
For the Tart Filling:
- 9 tbsp unsalted butter, room temperature
- 1/2 cup sugar
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 tsp vanilla extract
- 1 tbsp dark rum or brandy (optional)
- 1/4 tsp almond extract
- 1 cup almond flour
- 1 tbsp all-purpose flour
- Pinch of salt
- 3-4 white peaches, sliced into wedges about ½ inch thick and lightly dried with paper towels
- Butter, for dotting
- Confectioners sugar, for dusting
Instructions
Crust:
- Whisk together the yolk, cream and vanilla in a small bowl.
- Place the flour, sugar and salt in a food processor and process briefly to combine. Add the cold butter pieces and pulse to cut the butter in until the mixture resembles coarse meal with pea-sized lumps, about 8 brief pulses.
- With the processor still running, add the liquid egg mixture and process until the dough just comes together around the blade.
- Turn the dough onto a sheet of plastic wrap and press into a 6-inch disk. Wrap the dough in the plastic and refrigerate at least 1 hour or up to 3 days.
- Remove the dough from the fridge and let sit for 5 to 10 minutes to soften slightly. Roll out on a lightly floured surface until crust is slightly larger than your tart pan, about a 14-inch round. (If too sticky, try rolling between two lightly floured large sheets of parchment or plastic wrap.)
- Carefully transfer the dough to a 10- or 11-inch tart pan. (It helps to use the rolling pin for this.) Ease the dough into the pan corners and press the dough against the fluted sides of the pan. Run the rolling pin over the top of the tart pan to remove the excess dough. Patch any thin spots or tears with the excess dough and trim away the edge again, if necessary.
- Gently pierce the bottom of the crust with the tines of a fork. Freeze the tart crust in the pan for 30 minutes.
- When ready to partially bake the crust, preheat oven to 375°F. Set the dough-lined tart pan on a baking sheet, then line the crust (bottom and sides) with foil or parchment. Fill with pie weights (rice, beans, ceramic, whatever you use) and bake for 15 to 20 minutes, or until foil or parchment doesn't stick to crust. Remove partially-baked shell from the oven, remove foil and pie weights and brush crust with egg white. Bake for another 5 minutes.
Tart Filling:
- Preheat the oven to 375ºF.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until fluffy. Add eggs and egg yolk one at a time, scraping down the bowl between and after additions. Add the rum/brandy (if using), and the vanilla and almond extracts and stir to combine.
- Take the bowl off the mixer and fold in the almond flour, all-purpose flour and a pinch of salt until mixture is a fairly smooth paste. 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. Cover the tart edges with foil if getting too brown. Dust with powdered sugar once tart is cool.
- Store tart at room temperature for up to 3 days.