Peach Almond Tart

This peach almond tart is delicious with fresh peaches and rich almond cream.  You can impress your guests with this simple summer dessert!

Today I share peach tart with almond cream. I love the peach and almond combination as you can see in my peach crumble bars and peach bread.

It is sometimes named peach frangipane.  According to my readings, frangipane is a combination of almond cream and pastry cream so I don’t name it that way.

This is a very scrumptious dessert yet easy to make with my step by step tutorial.  

I use my tart crust recipe and then fill the tart with my almond cream, and finally top with slices of fresh peaches.

Ingredients you’ll need

You can find the exact quantities at the bottom of my post, in the recipe card.

• Almond flour-I use to make almond cream. If you don’t have almond flour, you can check my how to blanch almonds post and easily make your homemade almond flour.
• Peaches-I use medium size 2 peaches and decorate the top of the tart with some space between the slices.  If you want your tart full of peaches you can go up to 4  peaches and decorate the slices next to each other.
• Butter-I use unsalted butter both for the tart crust and almond cream.
• Sugar-I use granuated sugar for the crust and the almond cream.
• Eggs-I use room temparture eggs for both the crust and the almond cream.
• Flour-I use it for the tart crust and just a little to thicken the almond filling. 
• Salt-I use in the tart dough but if you omit salt you can leave it out.
• Almond extract– It is optional but it enhances the almond flavor in the filling. 

Step by step instructions

Tart Crust

As I already have a detailed post for my tart crust recipe, you’ll find a quick summary here. If you like you can visit my tart crust post and find everything from making the dough(by hand or by machine) to how to roll, unroll the dough, etc.

First, I mix the flour and salt in a medium bowl.  Then, I add the butter and cut into flour with a pastry cutter.  Alternatively, you can use a fork or rub with your fingertips.

Finally, I make a well with a spoon in the middle and add the egg. I stir the egg with a spoon and then combine with the flour mixture by slowly mixing from sides.  First, it looks like crumbles and as I continue using the spoon, I form almost a ball.  

Using my hands, I form a ball and place it in a plastic film and press the dough to make a disc.

I keep the dough to rest in the freezer to let it rest for 15 minutes.  Once ready I roll out the dough to 11- inch (28 cm) and place into the tart pan. I run the rolling pin over the pan to remove the excess dough.    You can always use the excess dough as a patch if needed(let’s say some parts need more dough)

In my tart crust I mention that I press the sides with my finger so that the dough stays almost at the same height of the pan once shrinks while baking.  I do the same here.

Using a fork, I prick the bottom of the dough so once baked it doesn’t puff.  I keep the pan in the freezer for 40 minutes before baking which minimizes the shrinking of the dough.

Almond Cream

While the dough is freezing I make the almond cream. ( If you prefer, you can prepare it while the tart is prebaking.). You can visit my post for almond cream for more information.

I use my stand mixer with paddle attachment but if you like you can use a hand mixer or even do it by hand.  

First, I beat the butter and sugar until creamy for 2-3 minutes (if you do it by hand it’ll take a little longer).

Then, I stop the mixer and scrape the sides with a spatula. I beat the eggs at a time and then add the almond extract.

Finally, I add the almond flour and then the flour and mix until just combined.

I keep in the fridge until ready to use.

I remove the pan from the freezer once firm enough and place in a preheated oven and bake for 15 minutes.

While it is baking I slice the peaches almost 0.6 inches (1.5 cm) thick and set aside.

Once the tart crust is prebaked, I add the almond cream filling and decorate with the peach slices. 

Then, I continue to bake for 30-35 minutes until the edges are golden brown and the middle is lightly golden brown and the top looks baked and not wet when touched. 

Once cooled, if you like you can make a glaze and brush the top of the peach slices to give a shiny look. Making the glaze is as simple as cooking the apricot jam with water in a small pan until the mixture is liquid. It takes only 2 minutes.

You should strain the jam through a fine-mesh strainer. Once the glaze is warm you can brush the peaches.

I serve the tart after it is completely cooled.

Enjoy!

I love hearing from you!  If you try this recipe or my other recipes please leave a comment and give a star rating!