Texas Peach Frangipane Tart is a celebration of how extra Texas peaches are. Yeah, you are right: This is not my easiest recipe. However, when peaches are in season it is time to celebrate!
You can’t go wrong with peaches and butter. Ever. Peaches and real butter in the Texas Peach Frangipane Tart are tangy and rich, all at the same time.
Almonds and peaches
I love the addition of almonds to the crunchy crumb topping of this recipe. So extra!
Did you know that almonds and peaches are related to each other? Yep, they are cousins. Both are considered stone fruits, and I am sure you have noticed how peach pits look very similar to unshelled almonds. However, don’t eat peach pits, as they can be toxic in large quantities. Just enjoy the almond flour and almond extract that compliment the peach flavor tremendously.
Shortcuts are Great
Because Texas Peach Frangipane Tart is so buttery and because we are using a removable bottom pan, feel free to bake this tart on top of another baking pan. My tart got a bit drippy in the oven, with butter melting out of the bottom of the pan as it baked. Butter can scorch or in extreme cases catch on fire. Just keep an eye on your pan if it has a removeable bottom.
Buttery rich Texas Peach Frangipane Tart
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings 1x
5oz unsalted European or Irish butter, diced into small cubes (141g)
1.25oz vegetable shortening, diced into small cubes (35g)
1 ½ cups all-purpose flour (190g)
2 tbsp. sugar (25g)
¾ tsp. salt (3g)
¼ cup ice water (60ml)
1 ¾ oz. softened butter (50g)
¼ cup caster sugar (50g)
1 large egg
1 tsp. vanilla extract (5ml)
½ cup almond flour (50g)
1 tbsp. all-purpose flour (8g)
1 oz. cold butter (25g)
¾ cup sugar (150g)
3 tbs. flour (25g)
¼ tsp. salt (1g)
1 oz blanched slivered almonds (108g)
4–5 fresh peaches, washed and pits removed
Place the cubes of butter and vegetable shortening in a small plastic container and freeze for 1 hour before use. If the cubes freeze together, break them up with a spoon before adding to the food processor.
Add the flour, sugar and salt to the bowl of a food processor. Pulse once or twice to combine. Add about half of the butter/shortening cubes, and pulse until you have a flaky meal with large and small pieces. Add the remaining butter and pulse again.
Once the mixture is coarsely chopped, add small amounts of the ice water, pulsing between additions. Once the dough starts to gather into a ball, remove the dough from the food processor.
On a floured surface, roll the dough out into a circle. Pat into an 11” tart pan with a removable bottom. Use a piece of parchment paper under your hand to smooth the dough into place. Place the pan in the freezer for at least 30 minutes while you prepare the rest of the tart. (Can be made 1 day in advance.)
Heat your oven to 425°F/218°C
To make the frangipane, place the butter, caster sugar, egg, vanilla extract, almond extract and flour in a mixing bowl. Beat for 1-2 minutes using an electric mixer. Set aside.
To make the crumb topping, place the butter and sugar in a bowl. Using a pastry cutter, cut the butter, sugar flour and salt together until the mixture resembles coarse crumbs. Stir in the blanched almonds and set aside.
Slice the peaches into thin slices. Peeling is not necessary. It is easier to transfer the peach slices if the peace halves are sliced but kept together.
Assemble the tart by removing the tart pastry pan from the freezer. Fill with the frangipane filling. Starting at the outer edge of the pan, place the peach halves on top of the frangipane filling. Press each peach half so that the slices fan out a bit. Once all of the peaches are added, sprinkle over the crumb topping.
Bake in the preheated oven for 30 minutes or until golden brown. Allow to cool completely before serving.
If you want to take shortcuts but still enjoy your tart, simply buy a store-bought crust instead of making one from scratch. Simply pat the crust into place and chill in the freezer as directed. This shortcut will save you about an hour, plus it cuts down on your clean up.
If you have fresh nectarines or apricots on hand, you can substitute those in this Texas Peach Frangipane Tart. The important part is that you make this gorgeous summertime treat. Fresh peaches aren’t around forever!
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