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Peach Tart Recipe

Peach Tart with Almond Frangipane

Wholesome Cove
This peach tart recipe pairs a crisp, buttery pâte sucrée crust with a rich almond frangipane and thin fans of fresh peach slices. The almond cream puffs slightly as it bakes, holding the peaches in place while a warm apricot glaze gives the top its shine.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine French
Servings 8 slices
Calories 310 kcal

Equipment

Ingredients
  

  • 1.5 cups all-purpose flour - 190g
  • 0.5 cup unsalted butter - 115g, cold and cubed, for the crust
  • 0.33 cup granulated sugar - 65g, for the crust
  • 0.25 teaspoon salt - for the crust
  • 1 large egg yolk - for the crust
  • 1 tablespoon ice water - or 2 tablespoons, as needed, for the crust

For the Almond Frangipane

  • 0.5 cup unsalted butter - 115g, softened, for the frangipane
  • 0.5 cup granulated sugar - 100g, for the frangipane
  • 1 cup almond flour - 100g
  • 2 large eggs - for the frangipane
  • 1 tablespoon all-purpose flour - 8g, for the frangipane
  • 1 teaspoon vanilla extract - for the frangipane
  • 1 tablespoon dark rum - optional, for the frangipane

For the Peach Topping

  • 4 medium ripe peaches - about 700g / 1.5 lbs, thinly sliced
  • 2 tablespoons granulated sugar - 25g, for sprinkling over peaches
  • 0.25 cup apricot jam - 80g, for the glaze
  • 1 tablespoon water - to thin the apricot jam for the glaze

Instructions
 

  • Pulse flour, sugar, and salt in a food processor. Add cold butter and pulse to coarse sand with pea-sized bits. Add egg yolk and pulse until clumping, then add ice water 1 tablespoon at a time until dough holds together.
  • Shape dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
  • Roll chilled dough into an 11-inch circle, ⅛ inch thick. Press into a 9-inch tart pan, trim excess, and prick the bottom with a fork. Freeze for 10 minutes while preheating oven to 375°F (190°C).
  • Line the chilled crust with parchment and fill with pie weights. Bake for 15 minutes, remove weights and parchment, then bake for another 5 minutes until dry and barely golden. Remove and reduce oven temperature to 350°F (175°C).
  • Beat softened butter and sugar until light and fluffy, about 2 minutes. Beat in almond flour, then add eggs one at a time. Mix in all-purpose flour, vanilla, and rum until smooth and thick.
  • Spread frangipane evenly in the blind-baked crust. Arrange peach slices in a circular, overlapping pattern. Sprinkle with granulated sugar.
  • Bake at 350°F (175°C) for 35 minutes, until frangipane is puffed and golden and peaches have softened. Cover crust edges with foil if browning too quickly.
  • Warm apricot jam with water until brushable. Brush warm glaze over peach slices. Cool in the pan for at least 30 minutes before removing the outer ring and slicing.

Notes

  • Keep butter cold when making the crust. Softened butter blends into the flour instead of staying in distinct pieces, which is what creates flakiness.
  • Don't skip the blind bake, even if the recipe feels long already. It's the single biggest factor in avoiding a raw or soggy center.
  • Slice peaches no thicker than ¼ inch. Thicker slices won't cook through fully in 35 minutes.
  • Use peaches that are ripe but still slightly firm. Overripe peaches release too much liquid and can make the frangipane gummy.
  • Let the tart cool before slicing. A warm tart looks beautiful but the frangipane hasn't fully set, so slices will slide apart.
  • If your peaches are especially juicy, pat the slices dry with a paper towel before arranging them on the frangipane.
  • Warm the apricot jam before brushing it on. Cold jam clumps and won't spread into an even, glossy layer.
  • Make ahead: The crust can be blind baked up to a day in advance. The frangipane can also be mixed ahead and refrigerated, then brought to room temperature before spreading.
  • Storage: Store leftover tart covered in the refrigerator for up to 4 days. To freeze, wrap individual slices tightly in plastic wrap and foil, and freeze for up to 2 months.
  • Variation: Add ½ teaspoon of ground cinnamon and a pinch of nutmeg to the sugar sprinkled over the peaches for a spiced version.

Nutrition

Serving: 1sliceCalories: 310kcalCarbohydrates: 31gProtein: 5gFat: 19gSaturated Fat: 10gCholesterol: 85mgSodium: 95mgFiber: 2gSugar: 18g
Keyword almond frangipane, fruit tart, peach tart, summer dessert
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