peach frangipane tart


100g almond meal
100g plain flour
150g icing sugar
100g butter
4 eggs
3 ripe yellow peaches
Icing sugar to dust
250g plain flour
100g icing sugar
100g butter, chilled and cut into cubes
1 egg


To make the pastry, put the flour and icing sugar in a food processor and mix until combined, add the butter and process until the mixture looks like sand. Add the egg and continue processing until the mixture comes together to form a smooth ball. Wrap in cling wrap and refrigerate for 30 minutes.
Roll the pastry out and line a 24cm loose-bottomed pan. Refrigerate for 30 minutes.
Place the almond meal, flour, icing sugar, butter and eggs in the food processor and mix until creamy. Refrigerate the almond mixture until ready to use.
Cut the peaches in half and take the stones out.
Preheat the oven to 180°C. Spoon the almond mixture into the tart shell and gently press the peach halves (cut side down) into the mixture. Bake for one hour. Set aside to cool and dust with icing sugar.



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