When August and September roll around in Ontario, that means it’s Peach Time! Growing up in Southern Ontario I think I got pretty spoiled with peaches and other stone fruits. (For a Canadian). And I still get very excited for peaches every year, even though they aren’t quite as abundant where I live now. French cooking meant that I fell in love with the combo of peaches and almonds. Nutty and buttery, mixed with peach and juicy. Perfect. This simple Peach Tart combines the two flavours so beautifully. Served with Ice cream and something bubbly to drink; you’ll be in heaven!Jump to Recipe
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Frangipane (Almond Cream)
The almond cream that surrounds and compliments the peaches in this tart is known as Frangipane. It’s a common enough pastry filling in France and Italy, usually made from butter, eggs, sugar and almonds. The name is a bit weird though. Originally named for a 16th Century Italian man (Marquis Muzio Frangipani). But he wasn’t a pastry chef. He created almond scented gloves that were very popular, and so pastry chefs created this almond dessert. Food history is weird and delightful. At first Frangipane was made more as a stand alone cake but eventually it turned into a filling or topping. It’s still made of the same ingredients and it’s still ultra yummy. Like; lick-the-spatula-and-consider-not-putting-any- in-the-tart yummy.
If you don’t have a good source of fresh, ripe peaches; you can also make this tart with canned peaches. I love canned peaches, so don’t start throwing shade or turning your nose up. These days it’s become a lot easier to find canned peaches that aren’t ultra high in sugar, and canned fruit is the only way some people have access to it. So way to go canning! When using canned peaches for this recipe, gently rinse them under cool water (too much sugar syrup on them will cause the tops to burn) and dry them on a towel. Then proceed as directed.
When you are using fresh peaches try to use them when they are just starting to soften. Too hard and they can get a bit chewy, and too soft they get kind of dissolv-y. I also don’t mind the skins of peaches, but if you are avidly against peach skin feel free to remove it.
If you need a go to pie dough recipe look no further than my Sweet & Savoury Pie Dough. This is a super basic, buttery and delicious dough. It can be made sweet or savoury for whatever you need. It’s a staple in our house. The dough makes enough for 2 pies using this type of removable bottom pan. The rest of the dough can be frozen for later use. And if you just need more pies/tarts in your life why not check out these Butter Tarts or this super delicious Mushroom & Kale Gallette. Yay Pie Season!
- Food Processor (Optional for pie dough, but helpful)
- 9" Removable Bottom Tart Pan, Shallow
- 2 cups Flour
- 1 cup Butter Cold
- 2 Eggs
- 1/2 tsp Salt
- 1/3 cup Sugar
Frangipane (Almond Cream)
- 1 1/4 cup Almond Meal
- 1/2 cup Sugar
- 1/2 cup Butter Room Temperature
- 2 Eggs
- 3 tbsp Flour
- 1 tsp Vanilla Extract
- 4 Peaches
- 1/2 cup Simple Syrup For Brushing. Thinned Jelly can be used instead.
- Combine flour and salt in the bowl of a food processor. Remove your butter from the fridge and cut into small chunks. Add these into the food processor. Pulse the flour and butter, until the texture resembles coarse wet sand. This will only take a 5-6 good pulses.
- Combine the eggs and sugar in a measuring cup, mix thoroughly. Pour into the food processor. Pulse a few times quickly, followed by a few times for a bit longer. Once the dough begins to clump together, stop.
- Flip the crumbly dough out onto a lightly floured counter. Give it a few folds and kneads (like, 2-3) and form into a disc. It will still seem a bit crumbly, don't worry, that's good. Wrap in plastic wrap, and store in the fridge for about 35-45 minutes.
- Sift together your flour and salt in a large bowl. Grate the cold butter on the large side of a cheese grater into your flour/salt mix. If the butter begins to soften while you're grating it, put it back in the fridge (or into the freezer) for a few minutes.
- When all your butter is in, using clean hands, gently and quickly mix the butter shavings into your flour. While you’re mixing, gently rub the flour and butter together between your hands. This whole process takes a few minutes. You’re done when the flour and butter mix resembles coarse wet sand.
- Combine the eggs and sugar in a measuring cup, mix thoroughly.
- Pour your egg mixture over the flour butter mixture. Stir quickly, then begin to knead the dough together. You’ll need to press it a bit to get it together. Once it forms into a clump, it’s done. Press it into a disc shape, cover with plastic wrap and pop in the fridge for about 35-45 minutes.
- While the dough is chilling, make the frangipane.
- In a bowl, cream together the butter and sugar, then stir through the vanilla. One at a time, add the eggs, mixing well after each addition.
- Stir in the almond meal and flour. Cover and set aside until ready to fill the tart.
- Heat the oven to 375F.
- Divide the chilled dough into two discs. Wrap up the second disc and use for something else. (the dough freezes very well, when tightly wrapped)
- Roll out the dough so that it's about an inch larger on all sides than a 9inch tart pan. Drape the dough over the pan and gently press down into the edges. Line the dough with parchment paper. Fill the parchment lined tart with baking beans (any dried beans or rice will work for this) and Par bake the crust for about 15 minutes. Remove from the oven, and carefully scoop out the beans, and remove the parchment.
- While the crust par bakes, core and slice the peaches. The slices should be about a 1/2" thick.
- Once your crust is par baked, add the frangipane to the crust and spread it out evenly.
- Press the peach slices into the frangipane in a spiral, quite snugly together.
- Bake for about 25 minutes. Remove from the oven and lightly brush the peach slices with simple syrup. Then continue to bake for 15-20 minutes, until the center is slightly puffed, the crust is golden brown, and the peaches are slightly caramelized.
- Allow to cool in the pan for about 30 minutes before removing and cooling on a wire rack. Serve with ice cream. Yum!