Instead of the traditional custard filling, this peach tart recipe features a luscious almond cream filling, adding a nutty and creamy layer to the tart. With its flaky crust and juicy peach slices, this dessert is sure to be a crowd-pleaser. The combination of sweet peaches and rich almond cream creates a perfect balance of flavors that will leave you wanting more. Follow these simple steps to create a mouth-watering peach tart with an irresistible almond cream filling. Let’s get baking!
Photo credit: © Eatwell101.com
Ingredients list for the peach tart recipe
The crust
- 1-1/2 cups (150g) all-purpose flour spooned and leveled
- 1/2 teaspoon salt
- 3/4 cup (80g) confectionner sugar
- 1-1/2 sticks (150g) unsalted butter, cold and cut into 1/2-inch cubes
- 1/4 cup cold water
The almond cream filling (frangipane)
- 6 tablespoons unsalted butter, softened
- 2/3 cup granulated sugar
- 1/3 cup ground almond meal
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 4 peaches sliced into wedges
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Lightly grease a 10″ cast iron skillet with butter.
2. In your food processor, combine the flour, salt, and sugar. Add the cold butter and pulse quickly until the butter gets a coarse-grainy texture, about 5 seconds. Sprinkle the water over the mixture and pulse until just moistened and crumbly, about 5 seconds. Pulse by increment until you get the proper texture.
3. Remove the dough from the food processor. Transfer to a lightly floured work surface and knead a few times with your hands until the dough comes together into a nice ball. Flatten the dough into a thick disk. Flour your work surface again and dust the disc of dough with flour. Using a rolling pin, roll the dough into a circle 8 to 10 inches in diameter. You can sprinkle more flour as you go to prevent the dough from sticking.
4. Transfer the flattened dough to the cast iron skillet and refrigerate while you prepare the almond filling.
5. Make the almond cream filling: Place the butter and the sugar in the bowl of a stand mixer and mix together. Add the almond meal and mix to combine.
6. Add the vanilla extract and the egg to the filling, gently beating until well combined. Finish by adding the flour and combining until well mixed.
7. Preheat your oven to 400ºF (200ºC) when ready to bake the peach tart.
8. Fill the tart crust with the almond cream filling and smooth it with a spatula.
9. Arrange sliced peaches evenly and slightly press them onto the filling.
10. Bake the peach tart for 40-45 minutes until the crust is golden, the filling is set, and the peaches are golden and slightly caramelized and bubbly. Cut the baked peach tart into slices and serve. Enjoy!
Photo credit: © Eatwell101.com
More tart recipes
Photo credit: © Eatwell101.com
French Peach Tart Recipe {A La Frangipane}
by eatwell101
Yield: 6
Prep Time: 25 min
Cook Time: 40 min
Traditional peach tart recipe gets a delicious twist, featuring an irresistible almond cream filling. Follow the simple steps to make a mouth-watering peach tart that will leave everyone begging for more!
Ingredients
The Tart crust
- 1-1/2 cups (150g) all-purpose flour spooned and leveled
- 1/2 teaspoon salt
- 3/4 cup (80g) confectionner sugar
- 1-1/2 sticks (150g) unsalted butter, cold and cut into 1/2-inch cubes
- 1/4 cup cold water
The almond cream filling (frangipane)
- 6 tablespoons unsalted butter, softened
- 2/3 cup granulated sugar
- 1/3 cup ground almond meal
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 4 peaches sliced into wedges
Instructions
- Lightly grease a 10" cast iron skillet with butter.
- In your food processor, combine the flour, salt, and sugar. Add the cold butter and pulse quickly until the butter gets a coarse-grainy texture, about 5 seconds. Sprinkle the water over the mixture and pulse until just moistened and crumbly, about 5 seconds. Pulse by increment until you get the proper texture.
- Remove the dough from the food processor. Transfer to a lightly floured work surface and knead a few times with your hands until the dough comes together into a nice ball. Flatten the dough into a thick disk. Flour your work surface again and dust the disc of dough with flour. Using a rolling pin, roll the dough into a circle 8 to 10 inches in diameter. You can sprinkle more flour as you go to prevent the dough from sticking.
- Transfer the flattened dough to the cast iron skillet and refrigerate while you prepare the almond filling.
- Make the almond cream filling: Place the butter and the sugar in the bowl of a stand mixer and mix together. Add the almond meal and mix to combine.
- Add the vanilla extract and the egg to the filling, gently beating until well combined. Finish by adding the flour and combining until well mixed.
- 7. Preheat your oven to 400ºF (200ºC) when ready to bake the peach tart.
- 8. Fill the tart crust with the almond cream filling and smooth it with a spatula.
- 9. Arrange sliced peaches evenly and slightly press them onto the filling.
- 10. Bake the peach tart for 40-45 minutes until the crust is golden, the filling is set, and the peaches are golden and slightly caramelized and bubbly. Cut the baked peach tart into slices and serve. Enjoy!
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Leave a Reply
Maureen
2025-08-23 10:11:09
What a great recipe! I've made it several times and everyone loves it. I use a 11 inch glass French tart pan and double the almond cream filling. I also put extra peaches on top. I feel that this his is very close to classic French tarts that you buy in a patisserie in France. This recipe is a must for my late summer, fall fruit desserts. Enjoy!
