#PEACH TART FRENCH HOW TO#
Step-by-step photos teach you how to bake this easy almond peach tart! This peach frangipane tart is a simple, yet scrumptious dessert you'll be sure to love. I made my own crust, a flaky butter crust, and my husband and I ate half of this already.Juicy peaches pair perfectly with delicious almond frangipane. A great recipe to use up peaches from our local orchard. A few observations: to avoid the pastry puffing up when being baked, weight the center if your peaches are really ripe you do not need to blanch them (this is just to help you peel under ripe fruit) you may not need all 5 peaches (I used 4). The combination of peach and almond in this recipe is delectable! We do not like overly sweet desserts and this was perfect as written. This pie was devoured at the party I took it to, and people asked for the recipe. Had to make extra glaze and only used 4 of 5 peaches. I used a pre-packaged shortbread crust, which turned out well, and added almond extract to the filling for extra almondy goodness. I tried to eat the leftovers the next day, and they really left something to be desired, so plan to eat it all up at once! One thing I learned is that is does not age well. I had never made a peach tart or pie before, and I was very proud of the results here! It was rather easy and sure went down smoothly. (cut in thin slices) Even so, this was totally delicious! I'm thinking about trying this with dark chocolate mixed in, maybe with a raspberry glaze. Sad to say they were rotten inside so I ended up using canned. I was given some lovely peaches and couldn't wait to use them in this recipe. Them to a picnic of discerning foodies, and It with beautiful organic raspberries, and Made it with halved fresh strawberries and Stone fruit (nectarines, plums), or with anyįruit that marries well with almonds. I've been making this tart for years it's I've made this several times, and it never fails to impress company! Homemade pie crust and didn't think it got the peaches had a very nice texture, and everyone thought the pie was great!Īnd quite impressive looking.
I used the miniature Athenos filo pastry shells for the crust. We used ripe peaches from our own tree, they were ripe but the blanching helped bring up the juices. Great and simple recipe, though I made a crust. This is wonderful, BUT (as others have mentioned) itĭoes not keep.so be sure to eat it the day you Happily, the presentation & flavor belies the speed and ease of preparation. The first time I brought this to a pot-luck, people lined up for a slice. Arrange peaches atop preserves in concentric circles, overlapping slices. Boil until slightly thickened, about 30 seconds. Bring to boil, stirring to melt preserves. Combine preserves and 1 tablespoon amaretto in heavy small saucepan. Transfer to bowl of cold water, using slotted spoon.
Let stand at room temperature.) Step 3īring medium pot of water to boil. Bake until filling begins to brown and is springy to touch, about 15 minutes. Add remaining 1 tablespoon flour, sugar, 2 tablespoons amaretto and butter and puree. Step 2įinely grind slivered almonds in processor. Bake until light brown, about 10 minutes. Arrange floured side down in 9-inch-diameter tart pan with removable sides. Rub flour over crust, rubbing out creases.
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