Originally I wanted to make an apricot frangipane, but the small Tesco by my house only sold canned peaches, so I had to make do with that instead. But that’s the great thing about a frangipane tart; you can swap and change the toppings to whatever you fancy on the day. If you don’t have peaches give raspberries, blueberries or pears a go! I’ve adapted this recipe from Marry Berry, but adjusted the quantities and method slightly to what has worked better for me.
Servings: 8-10 slices
Total time: 1 hour 30 minutes
For the pastry
- 175g Plain flour, plus extra for rolling out
- A sprinkle of Ground almonds
- 75g Cold butter, cubed
- 25g Caster sugar
- 1 Egg, beaten
For the frangipane
- 130g Butter, softened
- 130g Golden caster sugar
- 130g Ground almonds
- 2 Eggs, beaten
- 1 tsp Vanilla extract
- 1x 250g tin of Peaches
Preheat the oven to 190°C/170°C fan/gas mark 5 and butter a 28cm (11in) round, fluted tart tin, 3-4 cm deep.
First, it’s important to dry the peaches as if these are too wet, they will cause the pastry to go soggy. Drain the tin of peaches, reserving the natural juices in a bowl for later. Line a plate with kitchen towel and layer the peaches on top in a single layer. Place another piece of kitchen towel on top and leave aside.
To make the pastry, rub the flour and butter together with your fingertips into a breadcrumb like consistency (tip: if you shake the bowl, the lumps will rise to the surface).
Next, add the sugar and mix this in. Add in the egg and mix with a knife until the dough comes together. Cover the bowl with cling film and place in the fridge to rest whilst you make the frangipane filling.
To make the frangipane, beat the butter and sugar with an electric whisk until creamy (about 2 minutes). Blend in the eggs, vanilla extract and 2 tablespoons of the reserved peach juice. Then mix in the ground almonds with a knife until it is consistent.
Now to roll out the pastry. Take the dough mixture out of the fridge and use your hands to gather the dough into a ball. Roll out onto a floured surface to a thickness of about 1-2mm. Line the tin, leaving a small excess around the top. Use some of the extra dough to press the pastry into the sides of the tin (rather than using your fingers which could lead to tearing).
Prick the base of the pastry all over with a fork and dust with some ground almond. This will help to absorb any extra moisture from the peaches.
Dry each of the peach slices individually to ensure any remaining moisture has been removed. Arrange the peach slices to cover the base of the pastry and pour in the frangipane mixture. Use a spatula to spread the mixture evenly.
Bake on the top shelf for 35 minutes. Turn the oven down to 180°C/160°C fan/gas mark 4 and continuing baking for another 10 minutes. The tart is ready when golden and if a skewer comes out cleanly when inserted into the center.
Use a sharp knife and carefully run across the edge of the tart tin to remove any excess pastry.
Serve warm or cold with custard or ice cream. You can also use any remaining peach juice in the custard or to drizzle over the ice cream.