Summer Peach and Almond Tart with Golden Frangipane

Name: Summer Peach and Almond Tart with Golden Frangipane
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 8 servings
Cuisine: French
Ingredients: 200 g plain flour; 100 g cold butter, diced; 50 g icing sugar; 1 egg (M); pinch of salt; 2 tablespoons ice-cold water; 150 g unsalted butter, at room temperature; 150 g caster sugar; 3 eggs (M); 150 g ground almonds; 1 teaspoon almond extract; 2 tablespoons plain flour; 3 ripe peaches, halved and thinly sliced; 2 tablespoons flaked almonds; 2 tablespoons apricot jam; 1 tablespoon water

Zomerse Perzik-Amandeltaart met Goudgele Frangipane

A luscious summer tart featuring juicy peach slices on a creamy almond cream in a crisp shortcrust pastry — pure seasonal indulgence.

Prep25 min
Cook40 min
Total65 min
Servings8 servings

Ingredients

200 g plain flour
100 g cold butter, diced
50 g icing sugar
1 egg (M)
pinch of salt
2 tablespoons ice-cold water
150 g unsalted butter, at room temperature
150 g caster sugar
3 eggs (M)
150 g ground almonds
1 teaspoon almond extract
2 tablespoons plain flour
3 ripe peaches, halved and thinly sliced
2 tablespoons flaked almonds
2 tablespoons apricot jam
1 tablespoon water

Preparation

Make the shortcrust pastry by rubbing the flour, cold butter, icing sugar and a pinch of salt together with your fingertips until the mixture resembles breadcrumbs. Add the egg and ice-cold water and knead briefly until a cohesive dough forms, then wrap it in cling film and leave it to rest in the refrigerator for at least 15 minutes.
Preheat the bakeVIA mini oven to 180 degrees Celsius. Roll out the chilled dough on a lightly floured work surface and line a greased 22 cm tart tin, making sure the sides are well covered. Prick the base with a fork, line with baking paper, fill with dry beans or rice and blind-bake for 10 minutes in the bakeVIA mini oven.
Meanwhile, prepare the frangipane by beating the soft butter with the caster sugar until light and creamy using a hand mixer. Add the eggs one at a time, mixing well between each addition, then fold in the ground almonds, flour and almond extract until a smooth cream forms.
Remove the baking paper and blind-baking weights from the tart shell. Spoon the almond cream evenly over the pre-baked base and smooth it out with a spatula.
Arrange the peach slices in an overlapping, tile-like pattern over the almond cream and press them in lightly. Scatter the flaked almonds over the top and bake the tart for 30 minutes at 180 degrees Celsius in the bakeVIA mini oven, until the frangipane is golden brown and set.
Heat the apricot jam with the water in a small saucepan until it forms a smooth, runny glaze. Brush the warm tart with the glaze immediately after baking to give it a beautiful shine, then leave the tart to cool for at least 20 minutes before slicing.