Peach madness continues! With some slightly weird lighting in my kitchen. Oh well. You can still tell – it looks delicious.
This tart is really fun to make. And it’s not all that difficult, even for a questionable baker like myself.
The whole meal was really fun to make. That night’s menu included:
- Grilled shrimp and green onions with romesco sauce
- Shishito peppers with smoked salt
- Grilled vegetables and polenta with tahini yogurt sauce (not pictured)
- Peach frangipane tart
- Tarragon grapefruit cocktail (with tequila!)
The crust and the frangipane (an almond filling) can both be made in the food processor, and then all you have to do is slice your peaches and lay them out all pretty.
♫ Suggested listening: pick it up, lay it in the cut. ♫
Click to listen: Sharon Jones and the Dap-Kings – “Pick It Up, Lay It in the Cut”
Recipe adapted (barely) from Alexandra’s Kitchen
For the dough
- 2½ cups all-purpose flour
- 2 tbsp sugar
- ½ tsp salt
- 16 tbsp unsalted butter
- ½ cup + 2 tsp ice water
For the frangipane
- 1 scant cup almond flour (or finely ground almonds)
- ¼ cup sugar
- pinch of salt
- 4 tbsp butter at room temperature
- 1 egg
- 1 tsp almond extract
- 1 tbsp rum
For the peaches
- Peaches (3 or 4 maybe)
- 4 tbsp melted butter
- Juice of 1/2 lemon
- Sugar for sprinkling
- Dough: Put flour, sugar and salt in the food processor and pulse to combine. Cut chunks of butter and pulse one at a time, until you get chunks about the size of peas. Then, add in ice water and pulse, until the dough forms into a ball and rolls around the food processor. Add more ice water if needed, one tbsp. at a time. Once you have your ball, take it out and flatten to form a disk and wrap in plastic wrap. Refrigerate the dough until ready to use.
- Frangipane: In the food processor, combine almond flour (or almonds), sugar, salt, butter and egg. Pulse until combined, then add rum if desired. Pulse until smooth. Refrigerate the frangipane until ready to use.
- Peaches: slice into 1/2 thick slices. Toss with lemon juice.
- Now let’s get the dough ready to go. Line a rimmed baking sheet with parchment paper, or if you’re me, a silicone baking mat. On a lightly floured surface, roll dough into a large rectangle using flour as needed to prevent sticking. Transfer dough to prepared pan, and then put the whole thing in the refrigerator for 10 minutes.
- Take your pan/dough out of the fridge. Spoon the frangipane in center of tart and spread to the edges.
- Then lay your peach slices in a single layer, overlapping, alternating directions until you’ve covered the whole surface.
- Chill tart again in the refrigerator for 10 minutes, and preheat the oven to 400ºF. Brush fruit with melted butter and sprinkle sugar over entire tart.
- Bake for 35-45 minutes or until crust is golden. Let cool for five minutes before transferring out of the pan. Then let cool for another 20 minutes before slicing.