Peach Frangipane Tart from above on a cake stand

January 29, 2019

White Peach Frangipane Tart

Name: White Peach Frangipane Tart
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8
Ingredients: 1/4 cup (50gr) Soft Butter; 1/4 cup (25gr) Confectioners Sugar; 1 Egg; 1 pinch Salt; 1 cup (125gr) Plain Flour; 1/4 cup (50gr) Soft Butter; 1/4 cup (25gr) Caster Sugar; 1 Egg; 1/2 cup (50gr) Almond Meal; 1 teasp. Cornstarch; 4 White Peaches

Jump to Recipe Print Recipe

When summer hits, I cant help but use Peaches and other summer fruits in every single cake and desserts I make. Today, I am going back to classic French pastry with this addictive Peach Frangipane Tart.

This post may contain affiliate links to products. We may receive a commission - at not cost to you - for purchases made through these links.

Crunchy Pate Sucrée pastry. Melt in your mouth Almond Cream. Deliciously sweet Peaches. These are just some basic French pastry elements, but put together, they create the most delicious Tart ever!

I have never been a huge fan of frangipane but this recipe seriously converted me. The super light baked almond cream simply balances the sweet and tangy peaches perfectly.

And all of that yumminess is hold together inside the crunchiest, most delicious ‘Pate Sucrée’ pastry.

I’m not gonna lie, I simply love being pleasantly surprised by a recipe, and this White Peach Frangipane Tart did not disappoint! Let’s go through the 3 elements of this tart:

a ‘Pate Sucrée‘ tart pastry
a baked Almond Cream – or Frangipane
beautifully sun-kisses White Peaches

What is a “Pate Sucrée“

As I had already explained in my Apricot Tarte Tatin recipe, there are 4 basic French pastry used to make tarts: Pâte Brisée, Pâte Feuilletée, Pâte Sablée and in our case, Pâte Sucrée.

As there are no exact translation of each of these pastry in English, it is easy to confuse them. The pastry I usually use to make my Tarts is the Pâte Brisée – a super simple pastry made with a base of Flour and Butter to a 2:1 ratio.

Pâte Sucrée – that literally translates as ‘Sweetened Dough‘ – is a richer (and sweeter) pastry that uses Confectioners Sugar and Eggs on top of the usual Butter and Flour.

As explained in my new bible – the book “French Patisserie“ published by Ferrandi Pastry School in Paris from which this recipe is inspired, you will need the following ingredients to make a Pâte Sucrée:

Butter at room temperature
Confectioner’s Sugar
Eggs
Salt
Flour

They present two ways of making this pastry: the Creaming Method and the Crumbling Method. For this recipe, I used the Creaming Method. I whisked the soft butter until soft and creamy, then I added he Confectioner’s Sugar.

When it resembles a smooth paste, whisk in the Egg and salt, then the flour. This technique creates a rather soft pastry that needs to be chilled before being rolled.

Note that Confectioners Sugar is sometimes called Icing Sugar or Powdered Sugar. From experience though, Icing Sugar tends to have added Cornstarch as a thickening agent while Confectioners Sugar is 100% fine sugar.

For this recipe, you want the sugar only – without any cornstarch added. I personally made my own Confectioners Sugar by blending White Caster Sugar in a Spice Blenders until super thin and powdery.

How to make Frangipane Cream

Frangipane is a Almond Cream that is used to fill Tarts, Pastries and Baked Goods. Often compared to an Almond Pastry Cream (Creme Patissiere), Frangipane is deliciously light and sweet filling made with Ground Almonds.

It is made out of:

Soft Butter
Sugar
Eggs
Almond Flour
Custard Powder (can be replaced by Cornstarch or Potato Starch)
Optional: Vanilla Bean, Liquor,…

The process of making Almond Cream for the Frangipane is very similar to the one of making the Pâte Sucrée. Again, this part of the recipe is taken from the book “French Patisserie” published by Ferrandi Pastry School; I only slightly reduced the amount of sugar in it.

First, get the Butter very smooth and pasty then cream it with the Sugar. Gradually add the Egg, then the Almond Meal and Cornstarch. Try not to over-whisk it; you do not want to incorporate air into the Frangipane batter.

White Peach Tart with Almond Cream

For this White Peach Frangipane Tart recipe, I used a small 20 cm Tart Tin with removable bottom, which is equivalent to a 8 inches tart tin. The quantities for the pastry and the almond cream should be just right for a 20cm/8inch tin so if you are using a large one, you may want to increase all quantities.

Once the two main steps are done – the Pâte Sucrée pastry and the Almond Cream, you will be ready to finish the delicious tart. After blind baking the pastry for 10 to 15 minutes, let it cool down before filling the tart shell with the Almond Cream and the thinly sliced White Peaches.

Place the tart back in the oven for the final baking and watch the Almond Cream turn into a delicious golden brown Frangipane. If it looks like the tart pastry is starting to over-bake but the frangipane is not cooked yet, reduce the temperature of the oven slightly.

You can also pass the tart under the grill of your oven for a couple of minutes to finish off the top.

Looking for more Tart Recipes? Check these other ideas:

Peach Frangipane Tart Recipe:

Print Recipe

5 from 10 votes