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.
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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