A Peach and Almond Tart is the perfect dessert to highlight the flavors of summer. The juicy, sweet peaches paired with the nutty richness of almond cream make for a delightful treat that's both delicious and visually stunning. This tart combines a flaky crust with a creamy almond filling and fresh slices of peach, creating a dessert that's hard to resist.
To start, you’ll need a good quality puff pastry or tart dough. The flaky crust provides a strong base that complements the soft filling. Almond cream, made from a mix of almonds, butter, sugar, and eggs, adds depth and richness. The fresh peaches not only provide sweetness but also add a beautiful color that makes the tart stand out.
Whether you’re having a summer gathering or just want a sweet treat, a Peach and Almond Tart will not disappoint. The combination of textures and flavors makes it versatile and appealing to a wide audience. Plus, it’s relatively simple to make and doesn’t require any advanced baking skills.
Table of Contents
Ingredients Breakdown
To make a delicious Peach and Almond Tart, you need to pay attention to the distinct roles each ingredient plays. You'll need to focus on key components like the crust, the frangipane filling, and the peach topping, as well as how you can tweak the recipe for various dietary needs.
Primary Ingredients
Crust: The base uses all-purpose flour, granulated sugar, unsalted butter, salt, and large egg yolk. The flour forms the structure, while the butter makes it tender and flaky. Sugar adds a hint of sweetness.
Almond Filling (Frangipane): This rich layer requires almond flour, granulated sugar, unsalted butter, large eggs, vanilla extract, and almond extract. Almond flour gives a distinctive nutty flavor, and the combination of butter and eggs ensures a smooth, creamy texture.
Topping: Fresh, ripe peaches are a must. They get peeled, pitted, and thinly sliced to arrange beautifully on top. Apricot jam or peach preserves are used for a glossy finish, and sliced almonds can be added for extra crunch.
Flavor Enhancers and Spices
Vanilla Extract: Adds a warm, sweet flavor that enhances both the crust and the frangipane filling.
Almond Extract: This extract intensifies the almond flavor in the filling, making every bite more aromatic and rich.
Apricot Jam or Peach Preserves: When warmed and brushed onto the tart, it not only provides a shiny finish but also adds a layer of fruity goodness that complements the peaches.
Salt: A tiny amount of salt in the crust balances the sweetness and brings out the other flavors.
Substitutions and Variations
Flour Options: You can substitute all-purpose flour with gluten-free flour to make the crust suitable for those with gluten intolerance.
Sugar Alternatives: For a healthier option, you can use coconut sugar or maple syrup instead of granulated sugar. Each will add a slightly different but delicious flavor profile.
Nut Allergies: If someone is allergic to nuts, replace the almond flour with more all-purpose flour, though this will change the frangipane texture and taste. One could also experiment with coconut flour for a different twist.
Fruit Variation: Besides peaches, you could try using nectarines, plums, or apricots for a different yet equally delightful tart. Each fruit brings its unique flavor and texture.
Preparation Guide
This simple guide will take you through the essential steps to create a delightful Peach and Almond Tart. You'll learn how to prepare the crust, mix the almond filling, and assemble and bake the tart.
Crust Preparation
Begin by mixing flour, sugar, and salt in a food processor. Add chilled butter pieces and pulse until the mixture looks like coarse crumbs. Add the egg yolk and pulse a few more times.
Gradually incorporate ice water, one tablespoon at a time, until the dough starts forming. Be cautious not to add too much water. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
After chilling, roll the dough on a floured surface into a circle around ⅛-inch thick. Carefully transfer it to a 9-inch tart pan with a removable bottom, pressing it into the bottom and sides. Trim any excess dough.
Almond Filling Mixture
Cream together room-temperature butter and sugar in a bowl until light and fluffy using either a hand mixer or wooden spoon. Add eggs one at a time, ensuring each egg is incorporated before adding the next.
Mix in the almond and vanilla extracts for added flavor. Fold in the almond flour and all-purpose flour, ensuring a smooth, even mixture. This creates the rich frangipane filling for your tart.
The almond filling provides a complementary base for the peaches, adding both texture and flavor.
Assembling the Tart
Preheat your oven to 350°F (175°C). Spread the almond filling evenly over the prepared crust using an offset spatula for a smooth surface.
Peel, pit, and slice ripe peaches thinly. Arrange the slices in a circular pattern atop the almond filling, slightly overlapping them. This overlapping helps the peaches cook evenly and creates a beautiful presentation.
Consider brushing the crust edges lightly with an egg wash if you prefer a golden finish. Place the tart on a baking sheet to catch any drips.
Baking and Cooling
Bake your tart in a preheated oven at 350°F (175°C) for 40-45 minutes or until the crust turns golden brown and the filling sets. If needed, you can par-bake the crust by using pie weights for a crisper base.
Once baked, remove the tart from the oven and let it cool on a cooling rack. Brush warmed apricot jam or peach preserves over the peach slices to add a shiny glaze.
Optionally, sprinkle sliced almonds on top for an added crunch. Let the tart cool completely before serving.
Refrigerate leftovers in an airtight container for up to three days. Bring to room temperature before serving. Enjoy your homemade Peach and Almond Tart!
Recipe: Peach and Almond Tart
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter, chilled, cut into small pieces
- 1 large egg yolk
- 2-3 tablespoons ice water
For the Almond Filling (Frangipane):
- 1 cup almond flour
- ½ cup granulated sugar
- ¼ cup unsalted butter, room temperature
- 2 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
For the Topping:
- 3-4 ripe peaches, peeled, pitted, and thinly sliced
- 2 tablespoons apricot jam or peach preserves, warmed
- 1 tablespoon sliced almonds (optional)
Instructions
Prepare the Crust:
- Combine flour, sugar, and salt in a food processor. Pulse to mix.
- Add chilled butter pieces and pulse until the mixture looks like coarse crumbs.
- Add egg yolk and pulse a few times.
- Gradually add ice water, 1 tablespoon at a time, pulsing until the dough starts to come together.
- Turn the dough onto a lightly floured surface, gather into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Almond Filling (Frangipane):
- Cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in almond extract and vanilla extract.
- Fold in almond flour and all-purpose flour until combined. Set aside.
Assemble the Tart:
- Preheat oven to 350°F (175°C).
- Roll out the chilled dough on a lightly floured surface into a circle, about ⅛-inch thick.
- Transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and sides, trimming any excess.
- Spread the almond filling evenly over the crust.
- Arrange peach slices in a circular pattern on top of the filling.
Bake:
- Bake in the preheated oven for 40-45 minutes, or until the crust is golden and the filling is set.
Glaze and Garnish:
- Remove the tart from the oven and let cool slightly.
- Brush the warmed apricot jam or peach preserves over the peach slices.
- If desired, sprinkle sliced almonds on top for added crunch and decoration.
Serve:
- Let the tart cool completely before removing from the tart pan.
- Slice and serve at room temperature, optionally with whipped cream or vanilla ice cream.
Notes:
- Variations: Use nectarines, plums, or apricots instead of peaches.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Serving and Storage
Serve your Peach and Almond Tart at room temperature for the best flavor. Slice it into even pieces and consider pairing each slice with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. Sprinkle a bit of powdered sugar on top for a touch of elegance. You can also add some sliced almonds for extra crunch.
Storage Tips
To keep your tart fresh, store any leftovers in an airtight container. Place the container in the refrigerator, where it can stay good for up to three days. Make sure to bring it to room temperature before serving again.
Cooling and Handling
After baking, let the tart cool on a wire rack. This helps to prevent the crust from getting soggy and maintains its texture. Proper cooling is also essential for the almond filling to set completely.
Seasonal Variations
Peaches are best used during peach season for optimum flavor. You can substitute peaches with other summer fruits like nectarines, plums, or apricots if peaches are not available. Adjust the sugar content according to the sweetness of your chosen fruit.
Calorie Count
One serving of Peach and Almond Tart will contain approximately 300-350 calories, depending on the size of the slice and any added toppings like ice cream or whipped cream.
Frequently Asked Questions
Making a Peach and Almond Tart involves several steps and ingredients. Here are common questions answered to help you create the perfect tart.
What ingredients are required to make a Peach and Almond Tart?
You need peaches, almond flour, all-purpose flour, sugar, butter, eggs, and vanilla extract. For the crust, you’ll also use ice water and salt.
Can I use a different type of flour for the crust?
Yes, whole wheat flour or gluten-free all-purpose flour can replace regular flour. The texture and taste might change a bit.
What can I use instead of a food processor to make the crust?
A pastry cutter or two forks can be used to mix the butter into the flour. Your mixture should look like coarse crumbs.
How do I know if I've added the right amount of water to the crust?
The dough should hold together when pressed between your fingers but should not be sticky. Add ice water a little at a time.
How do I prevent the crust from shrinking during baking?
Chill the dough well before rolling it out and avoid stretching it when placing it in the tart pan.
Can I use pre-made pie crust for this tart?
Yes, a pre-made pie crust can save time. Just fit it into your tart pan and continue with the recipe.
What is the best way to peel peaches for this recipe?
Blanch the peaches in boiling water for 30 seconds, then place them in an ice bath. The skins will come off easily.
Can I use canned or frozen peaches?
Yes, both are fine substitutes. Make sure to drain canned peaches and thaw and pat dry frozen peaches before use.
What can I use as a substitute for almond flour in the frangipane?
Finely ground blanched almonds or hazelnut flour can replace almond flour. The flavor will differ slightly.
Can I skip the glaze step?
Yes, the glaze is optional. It adds shine and flavor but isn’t necessary for a delicious tart.
Can I make the crust and frangipane filling ahead of time?
You can. Store the crust dough wrapped in plastic wrap in the fridge for two days or freeze up to a month. The frangipane filling can be refrigerated for two days.
Can I make mini tarts using this recipe?
Yes, you can divide the ingredients into smaller tart pans or a muffin tin. Check for doneness around 20-25 minutes.
How do I store leftovers? Can I freeze the tart?
Store leftovers in an airtight container in the fridge for up to three days. You can also freeze the tart wrapped in plastic wrap and foil for up to a month.
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