Peach Frangipane Tart – Peach Almond


Recipe: Peach Frangipane Tart – Peach Almond

Summary: There is nothing I don’t love about a summer fruit galette: the sugared and golden crust, crisp and flaky throughout; the delicate ratio of fruit to pastry; the rustic look of dough enveloping fruit. At the height of stone-fruit season, I love nothing more than making these free-form tarts, always with a layer of frangipane slicked over the pastry, the combination of almond cream, warm fruit and buttery pastry nothing short of perfection.


    • Tart Dough
    • Yield = Two 9-inch galettes or 1 sheet pan
    • (Note: Tart dough can be made up to a week in advance.)
    • 2½ (11.25 oz | 320g) cups all-purpose flour
    • 2 T. sugar
    • ½ tsp. table salt
    • 16 T. (8 oz | 227g) unsalted butter
    • ½ C. + 2 T. (4 oz | 114 g + 1 oz | 28g) ice water
    • Frangipane
    • (Note: Frangipane can be made up to a week in advance.)
    • 1 scant cup almond flour (or finely ground almonds*)
    • ¼ C. sugar
    • pinch of salt
    • 4 T. butter at room temperature
    • 1 egg
    • 1 T. rum, brandy or bourbon

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Quick notes

*If you can’t find almond flour or don’t feel like paying for it or don’t have it on hand, you can pulse almonds (whole, sliced, slivered, whatever) in the food processor. The color of the frangipane will be brownish if you use whole almonds and the texture of the finished frangipane might not be as smooth but the taste will still be great.

Preparation time: 25 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 20

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