Peach frangipane tart — a perfect dessert for the summer season with the winning combination of peaches and frangipane cream, truly irresistible!
Frangipane cream is a cream made from almond flour, sugar and butter, often used to fill cakes and tarts.
It can be used on its own or paired with peaches, cherries, pears for a delicious taste and aroma.
The term frangipane has several possible origins, but the most credited seems to recall a family from Tuscany.
Also with frangipane cream on the blog you can find the very famous Galette des Rois, a typical French pastry prepared for Epiphany.
GALETTE DES ROIS
Peaches are a delightful summer fruit available in many varieties with yellow or white flesh and smooth skin, such as:
– Yellow peach, certainly the most well-known with tender skin;
– White peach, always very soft to the touch with pale flesh;
– Donut peaches or nectarines with white or yellow flesh and smooth skin;
– Percoca, with flesh that clings to the pit and is firm, often used for fruit juices;
– Saturnina or donut peach, slightly flattened and disc-shaped.
Here are some sweet and savory recipes with peaches such as:
PEACH CUPS WITH RICOTTA AND YOGURT CREAM
QUICK PEACH TART
FRANGIPANE CREAM TART
La cucina di ASI
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 package pâte brisée
- 4 peaches
- 2/3 cup butter
- 3/4 cup granulated sugar
- 2 1/8 cups almond flour
- 2 eggs (medium)
- 1 lemon (zest, grated)
- as needed powdered sugar
Tools
- Stampi
Preparation
For the frangipane tart with peaches I prepare the frangipane cream which is based on almond flour.
Beat the butter with the sugar until the sugar is completely dissolved, then add the egg and lastly the almond flour!
Cover with plastic wrap touching the surface and move on to assembling the tart base.
For this dessert I used pâte brisée, but shortcrust pastry is an excellent alternative as a base for this tart.
Unroll the package and line a 9-inch pan (22 cm) leaving the protective parchment paper against the pan.
Trim the edges, then spread the frangipane cream leveling it well on the surface.
Wash, dry, and pit the peaches and slice them.
Arrange the fruit over the frangipane cream made with almond flour, butter and sugar until the entire tart is covered.
Bake the peach frangipane tart at 356°F (180°C) for about 40 minutes or according to the characteristics of your oven.
Let it cool, then dust with powdered sugar and bring to the table.!
A dessert almost like a tart, very simple and delicious…Enjoy!
Annalisa
Tips for a fragrant and delicious dessert
❓What is frangipane cream?
A cream made from butter, sugar, eggs and almonds.
❓Can I use canned peaches?
Yes, but make sure they are well drained and patted dry with paper towels.
❓How long does this summer tart keep?
2 days covered in a cool place or refrigerated.
❓Can I use apricots or pears?
Yes, I think they are excellent alternatives.
