Peach and Almond Tart with Browned Butter Frangipane
Ripe peaches nestled into a nutty, browned butter almond cream in a flaky press-in crust that takes ten minutes. It looks fancy. It is not.
Equipment
- 9-inch tart pan with removable bottom
- Small skillet
- Food processor
- Sharp Knife
- Mixing Bowl
- Wire Rack
Ingredients
Crust
- 1 1/2 cups all-purpose flour (or 1:1 gluten-free blend)
- 1/2 cup unsalted butter, cold and cubed
- 1/3 cup sliced almonds
- 1/4 cup granulated sugar
- Pinch of salt
Frangipane
- 1/2 cup unsalted butter
- 2/3 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup almond flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Assembly
- 3-4 ripe but firm peaches, sliced into 1/4-inch wedges
- 1 tablespoon turbinado sugar
Instructions
- Preheat oven to 350°F. Place a rack in the center.
- Make the crust: In a food processor, pulse 1 1/2 cups flour, 1/3 cup sliced almonds, 1/4 cup granulated sugar, and a pinch of salt until the almonds are broken down. Add the cold cubed butter and pulse until the mixture looks like coarse sand. Press it firmly into the tart pan — bottom and up the sides. Freeze for 15 minutes.
- Blind bake the crust: Prick the bottom with a fork. Bake for 15–18 minutes, until the edges are just starting to turn golden. Let cool on a rack. Leave the oven on.
- Brown the butter: Melt 1/2 cup butter in a small skillet over medium heat. It will foam, then quiet down, then turn the color of hazelnuts. Swirl occasionally. The moment it smells nutty and looks amber, pour into a heatproof bowl to stop the cooking.
- Make the frangipane: In a medium bowl, whisk together 2/3 cup sugar and 2 eggs until smooth. Add 1 cup almond flour, 1 tsp vanilla, and 1/2 tsp almond extract. Stir in the warm browned butter.
- Prep the peaches: Slice the peaches into 1/4-inch wedges. If very juicy, pat gently with a paper towel.
- Assemble the tart: Spread the frangipane evenly over the cooled crust. Arrange peach slices on top in overlapping circles starting from the outside. Sprinkle with 1 tablespoon turbinado sugar.
- Bake: Bake for 40–45 minutes, until the frangipane is puffed, golden, and set in the center. A toothpick inserted near the middle should come out clean. Let the tart cool completely in the pan on a wire rack — at least an hour.
Notes
Storage: Store cooled tart loosely covered in the fridge for up to 3 days. Bring to room temperature 20 minutes before serving. Freeze whole baked tart, tightly wrapped, for up to 2 months; thaw overnight in the fridge. Reheat slices in a 300°F oven for 10 minutes — do not microwave the crust.
Mistakes to avoid: Do not skip freezing the crust. Under-ripe peaches are a trap — they must smell fragrant. Trust visual cues over the timer: pull when frangipane is puffed and deep gold at the edges. Let the tart cool completely before cutting to prevent the filling from running.