Looking for a show-stopping dessert that’s both elegant and delicious? This French Peach Tart {A La Frangipane} is a luxurious treat, featuring juicy peaches nestled on a rich almond cream filling, all baked in a buttery tart crust. Perfect for summer when peaches are at their peak! 🍑🥧
French Peach Tart A La Frangipane combines the delicate sweetness of ripe peaches with the nutty richness of frangipane—an almond cream filling often used in classic French pastries. The buttery tart shell provides the perfect base for this indulgent dessert, making it the ultimate treat for special occasions or an afternoon tea.
The Origins of Frangipane
Frangipane has been a beloved element of French and Italian baking for centuries. Made from ground almonds, butter, sugar, and eggs, this rich almond cream is the base of many classic tarts and pastries. In this recipe, the frangipane pairs beautifully with sweet, ripe peaches to create a dessert that’s both luxurious and full of flavor.
Why You’ll Love This French Peach Tart
This tart is a perfect balance of textures and flavors—crispy crust, creamy almond filling, and tender, juicy peaches. It’s an impressive dessert that’s surprisingly simple to make. The peaches caramelize slightly as they bake, creating a beautiful contrast with the nutty, sweet frangipane. Whether you’re making it for a summer gathering or a special dinner, this tart is sure to impress.
Main Ingredients of French Peach Tart {A La Frangipane}
Each ingredient in this recipe works together to create a sophisticated and indulgent dessert:
For the Tart Crust:
- All-Purpose Flour (1 ½ cups): Flour forms the base of the tart crust, creating a light and flaky shell.
- Substitution: For a gluten-free option, use a gluten-free flour blend.
- Unsalted Butter (½ cup, chilled and cubed): Butter adds richness and helps create a tender, flaky crust.
- Tip: Make sure the butter is cold to achieve the perfect flaky texture.
- Sugar (2 tablespoons): Sugar adds a touch of sweetness to the crust.
- Tip: Use powdered sugar for a finer texture in the crust.
- Salt (¼ teaspoon): Salt balances the sweetness and enhances the overall flavor.
- Egg Yolk (1 large): The egg yolk helps bind the dough and gives the crust a rich, tender texture.
- Cold Water (2 tablespoons): Cold water brings the dough together without making it too sticky.
For the Frangipane Filling:
- Almond Flour (1 cup): Almond flour is the base of the frangipane, giving it a nutty flavor and soft texture.
- Tip: For extra texture, you can use a combination of almond flour and ground almonds.
- Unsalted Butter (½ cup, softened): Butter makes the frangipane rich and creamy.
- Substitution: For a dairy-free option, use a plant-based butter substitute.
- Sugar (½ cup): Sugar sweetens the frangipane filling.
- Tip: You can reduce the sugar slightly if your peaches are very sweet.
- Egg (1 large): The egg helps bind the frangipane and gives it a light, fluffy texture.
- Vanilla Extract (1 teaspoon): Vanilla enhances the flavor of the frangipane and complements the peaches.
- Almond Extract (½ teaspoon): Almond extract boosts the almond flavor in the frangipane, making it more aromatic and flavorful.
- Tip: Use sparingly, as almond extract is quite strong.
For the Peach Topping:
- Peaches (3-4 large, ripe but firm): Fresh peaches are the star of the tart, adding sweetness and juiciness.
- Tip: Use firm, ripe peaches for the best texture. If peaches are out of season, you can substitute with nectarines or apricots.
- Apricot Jam (¼ cup, optional for glazing): Apricot jam adds a glossy finish to the tart and enhances the sweetness of the peaches.
- Tip: Warm the jam before brushing it onto the tart for a smooth, even glaze.
Benefits of Ingredients
- Almonds are packed with healthy fats, protein, and fiber, making this tart not only delicious but also nutritious.
- Peaches are rich in vitamins A and C, providing a juicy, sweet complement to the nutty frangipane filling.
How to Make French Peach Tart {A La Frangipane}: Step-by-Step Instructions
- Make the Tart Crust: In a food processor, pulse the flour, sugar, and salt together. Add the cubed cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and cold water, and pulse until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Tip: If you don’t have a food processor, you can use a pastry cutter or your hands to cut the butter into the flour.
- Roll Out the Dough: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough into a 10-12 inch circle. Transfer the dough to a tart pan with a removable bottom, pressing it into the edges. Trim any excess dough, then prick the bottom of the crust with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake the crust for 15 minutes, then remove the weights and bake for an additional 5 minutes until lightly golden.
- Tip: Chilling the dough again before baking will help prevent the crust from shrinking.
- Prepare the Frangipane Filling: In a mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the egg, almond flour, vanilla extract, and almond extract, and mix until smooth and creamy. Spread the frangipane filling evenly over the pre-baked tart crust.
- Tip: If the filling seems too thick, you can add a tablespoon of milk to loosen it.
- Arrange the Peaches: Slice the peaches into thin wedges and arrange them in a circular pattern over the frangipane filling. Slightly overlap the slices for a beautiful presentation.
- Tip: For a more polished look, alternate the direction of the peach slices as you arrange them.
- Bake the Tart: Bake the tart in the preheated oven for 30-35 minutes, or until the frangipane is set and the peaches are slightly caramelized on the edges. Remove from the oven and let the tart cool in the pan.
- Glaze the Tart (Optional): In a small saucepan, gently heat the apricot jam until it becomes liquid. Brush the warm jam over the peaches to give the tart a beautiful, glossy finish.
- Tip: If you prefer a more rustic look, you can skip the glaze.
- Serve: Once the tart has cooled, remove it from the tart pan and transfer it to a serving plate. Serve it warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream.
- Tip: This tart is best enjoyed the day it’s made but can be stored in the refrigerator for up to 2 days.
Tips for the Perfect French Peach Tart
- Use Ripe Peaches: For the best flavor, use ripe but firm peaches. They should be sweet and juicy but hold their shape during baking.
- Chill the Dough: Chilling the dough before rolling and baking ensures a flaky, tender crust.
- Don’t Overbake the Frangipane: Keep an eye on the tart while it’s baking. The frangipane should be set but still soft, and the peaches should be slightly caramelized.
Frequently Asked Questions About French Peach Tart {A La Frangipane}
Can I make this tart ahead of time?
Yes! You can prepare the tart crust and frangipane filling in advance. Store the pre-baked crust and filling separately in the fridge and assemble them just before baking.
What other fruits can I use?
If peaches are out of season, you can use nectarines, apricots, or even plums. Berries like raspberries or blueberries also pair beautifully with frangipane.
How do I store leftovers?
Store any leftover tart in an airtight container in the refrigerator for up to 2 days. The tart can be enjoyed cold or at room temperature.
Can I freeze the tart?
Yes! You can freeze the tart (without the glaze) for up to 1 month. To serve, thaw the tart at room temperature and warm it slightly in the oven before glazing and serving.
What can I serve with this tart?
This tart pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a French twist, try serving it with crème fraîche.
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