Summery peach frangipane tart

Summery peach frangipane tart

Jul 27 2021


1 h

Makes 1 tart

Frangipane is on the my husband favorite flavor. He loves when I make a tart and adds whatever fruits are in season or even nuts in the wintery months. It last for couple of days in the fridge and tastes delicious with vanilla ice cream or whipped cream!


  • 1 pie dough (store bought, thawed)
  • 2-3 medium peaches
  • 1 1/2 cup of butter, at room temperature
  • 1 cup of almond flour
  • 1/2 cup of organic cane sugar
  • 2 eggs, at room temperature
  • 1 tsp of vanilla extract
  • 1/4 tsp of almond extract
  • 1 pinch of salt


Preheat the oven at 425F. Place the side day in a shell and reserve in the fridge while you make the filling.

Put the softened butter, eggs, sugar, almond flour, salt and both extract in a food processor and turn on unit you get a smooth homogenous paste.

Cut the peaches in half then slice them thinly.

Spoon the filling in the pie dough and arrange slices of peaches all around. Bake for 15 minutes at 425F, then bake for another 30-35 minutes at 350F or until the filling is almost set in the center. If the crust gets too brown but center is not set yet, cover the edges with foil to finish the bake.

Leave to cool completely (it will finish settling), cut a slice and enjoy with ice cream or whipped cream!

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