Peach Frangipane Tart


Peach Frangipane Tart.  Another delicious French Classic! Combining seasonal Peaches in a sweet flan case with a deliciously light and fluffy custardy Frangipane filling. And yes! You can use canned peaches!

Frangipane is a delicious Almond-mealy custardy filling, very quick to whisk together, combining this with the peaches it’s like the easiest baked tart recipe providing you already have the flan case.

This recipe uses a Margaret Fulton flan base recipe combined with the Martha Stewart Frangipane filling. You could try Nectarines too- equally delicious!

I suggest cutting the peaches into no thicker than 1.5cm thick. Also not overloading with too much fruit (normally the more the better- however in this case you want to see some of the frangipane filling rising up around the peaches).

Peach Frangipane Tart


  • Approx 3-4 peaches, halved, stone removed and cut into wedges 1-1.5 cm thick. (alternatively canned peaches, drained and patted dry)
  • Sweet Flan Pastry Base
  • 60 grams Unsalted Butter, cut into small cubes
  • 1 Cup Plain Flour, sifted
  • 2 egg yolks
  • 2 Tablespoons Sugar
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Vanilla Essence
  • 2 Tablespoons Iced Water
  • Frangipane Filling
  • 150 grams Unsalted Butter, softened
  • 110 grams Caster Sugar
  • 60 grams Plain Flour
  • 3 Eggs, beaten
  • 90 grams Almond Meal
  • 3/4 teaspoon Baking Powder
  • 1 teaspoon Vanilla Extract


    To Make The Sweet Flan Pastry Base:
  1. Using a food processor with a pastry or blade attachment, process the Butter and the Flour together until the mixture looks like fine breadcrumbs.
  2. Add the Sugar, Salt, Vanilla, Egg Yolks and Iced Water.
  3. Process until mixture clumps into a ball of dough
  4. On a well-floured surface, knead lightly into a dough using the heel of your hand.
  5. Press into a flat disc shape, cover with gladwrap and refrigerate for at least 20 minutes.
  6. Once chilled, roll out pastry to the required size on a lightly floured surface. Alternatively you can do this sandwiched between two sheets of baking paper if you wish.
  7. Line the 22-26cm flan tin with the pastry, pressing into the sides.
  8. Preheat the oven to 190 degrees Celsius, Fan Forced.
  9. Trim off the overhanging edges with a knife. Lightly prick the base several times with a fork.
  10. Place in refrigerator for 30 mins or freezer for about 10 minutes
  11. Place baking paper in the pastry base with baking beads on top to weight it down (or dried rice).
  12. Bake in preheated oven for 8-10 minutes.
  13. Remove from oven, remove beads and baking paper. Reduce oven heat to 180 degrees Celsius
  14. Bake again for about 5-10 minutes until crust is golden (do not brown)
  15. Pastry base is ready to fill.
  16. To make the Frangipane Filling
  17. Cream the Butter and Sugar using electric mixer until light and fluffy.
  18. Add the eggs one by one beating until thoroughly combined. Add one Tablespoon of the Flour and beat in until combined.
  19. Add the remaining Flour, Almond Meal, Baking Powder and Vanilla and beat until thoroughly combined.
  20. Refrigerate until ready to use.
  21. Prepare the peaches: Cut into halves, remove the stones. Cut into wedges 1-1.5 cm thick.
  22. Preheat the oven to 160 degrees Celsius, Fan forced.
  23. Spread Frangipane filling into prepared tart case. Fill to about 1/2- 2/3 full, as frangipane does rise a bit when baking.
  24. Arrange the cut peaches concentrically on the top.
  25. Bake for approx 30 until frangipane filling has set and is lightly golden. Time will vary depending on your oven, size of dish etc..
  26. Dust with Icing Sugar to serve


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