Best Peach Frangipane Tart – VIDEO RECIPE

I am absolutely ecstatic about the Best Peach Frangipane Tart!

This heavenly dessert combines the sweetness of ripe peaches with a nutty filling, creating a harmonious union of flavors that is simply out of this world.

And you get two of these delicious shortbread pastries at once!

These fruit cakes are filled with a nutty goodness and adorned with thin slices of juicy peaches and a touch of apricot jam.

Each bite is a unique pleasure that will leave you craving for more.

My simple step-by-step recipe ensures that you can quickly and easily make this delicious dessert.

Prepare to be amazed by the Best Peach Frangipane Tart ever!

The sweet tarts are generously filled with the incomparable frangipane, creating a heavenly combination of flavors.

The cakes are then topped with a fan of delicate peach slices, which are beautifully glazed with apricot jam.

This adds a special fruity sweetness to these little treats.

Each bite is a delightful explosion of juicy peach slices that are perfectly complemented by the rich and creamy frangipane.

Frangipane, a French nut cream often used as a filling in desserts, can be easily made at home.

Simply grind your favorite nuts or peanuts and combine them with butter, sugar, flour, and eggs.

The resulting nut filling pairs perfectly with the honey-like sweetness of the peaches.

These shortbread cakes crumble on the tongue, releasing a creamy explosion of flavors.

The buttery, crumbly crust adds an incredible texture to the tarts, elevating it to new levels of deliciousness.

You can even prepare the sweet shortbread dough in advance using this recipe, making the process of creating these peach frangipane cakes a breeze.

Treat yourself and your loved ones to this peach delicacy and savor the irresistible combination of textures and flavors.

Best Peach Frangipane Tart – VIDEO RECIPE

how to cook Best Peach Frangipane Tart?

STEP 1

To start, preheat your oven to 175°C (350⁰F). Give the peaches a good wash, remove the pits, and slice them nice and thin.

TIPS: When it comes to baking, it’s best to use firm varieties of peaches or slightly underripe fruits. This way, they will maintain their shape and texture in your finished baked goods. Alternatively, nectarines can also work well in this recipe.

TIPS: If you want to effortlessly remove the pit from peaches, here’s a simple method. Start by cutting the fruit in half lengthwise, right down to the pit. Then, rotate one half around its axis. Voila! The pit should come out smoothly, leaving you with perfectly pitted peaches.

TIPS: If you’re not a fan of the fuzzy skin on peaches, fear not! There’s an easy way to remove it. Simply plop those juicy fruits into a bowl of boiling water for 1-2 minutes, and voila! You can easily peel off the skin.

STEP 2

Now, let’s get a basic shortbread dough ready. Follow this recipe and divide the chilled dough into two equal parts. Take two 13cm tart tins with removable bottoms, and bake the crusts according to this recipe. Once they’re done, let them cool completely.

TIPS: Swap out the basic butter shortbread dough for a delicious alternative. Try using shortbread dough made with yogurt (no eggs needed!), or experiment with nutty or corn flour-based options.

STEP 3

In a medium bowl, pour in the flour and add the ground nuts. Give it a good stir.

TIPS: Feel free to choose your favorite nuts or peanuts, ensuring they are finely ground. You can grind the nuts in a coffee grinder or kitchen chopper. Alternatively, nut flour like almond flour can be used as a substitute for ground nuts.

STEP 4

In a large bowl, place the softened butter and add the sugar. Use a mixer at medium speed to beat it until it becomes creamy.

TIPS: If your butter is too hard, a few seconds in the microwave can soften it up and make it easier to whip.

TIPS: Instead of using butter, you can opt for good quality margarine. It works just as well!

STEP 5

Now, add the eggs to the sugar-butter mixture and mix thoroughly.

STEP 6

Pour the nut mixture into the egg-butter mixture and use the mixer at low speed to blend it until it becomes smooth.

STEP 7

Take the cooled shortbread crusts and fill them up with the nut-butter mixture. Use a spatula to level the top.

STEP 8

Now, it’s time to fan out those sliced peaches on top of the frangipane.

STEP 9

Place the tarts in the preheated oven at 175°C (350⁰F) and let them bake for about 30 minutes, or until they turn a beautiful golden brown.

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.

STEP 10

Once the tarts are done, take them out of the oven and let them cool completely.

STEP 11

Spread some jam evenly over the peaches, adding a touch of sweetness.

TIPS: To make spreading jam over the dough a breeze, use a silicone pastry brush. It’s the perfect tool for the job and will give you a smooth and even application.

TIPS: For a more even spread of jam, try warming it slightly over a pan of simmering water or in the microwave. This will make it easier to work with and ensure a consistent distribution.

STEP 12

Now, it’s time to cut Best Peach Frangipane Tart into equal pieces. Serve it up with a nice cup of tea and enjoy! Bon appétit!