Peach Almond Tart
This peach almond tart has a tender pâte sablée crust, soft almond cream filling, and sliced fresh peaches baked until golden and caramelized.
Ingredients
Pâte Sablée
- 205 g all-purpose flour
- 80 g powdered sugar
- 15 g almond flour
- 1/4 tsp salt
- 113 g unsalted butter cubed, cold
- 1 large egg lightly whisked
Almond Cream
- 113 g unsalted butter softened
- 150 g granulated sugar
- 3 large eggs
- 150 g almond flour
- 1 tsp almond extract
- 1/2 tsp vanilla paste or extract
- 1/2 tsp salt
Topping
- 500 g peaches
- powdered sugar for dusting
Instructions
Pâte Sablée
- Whisk flour, powdered sugar, almond flour, and salt together. 205 g all-purpose flour, 80 g powdered sugar, 15 g almond flour, 1/4 tsp salt
- Rub in the cold butter with your fingertips until it resembles fine sand.113 g unsalted butter
- Mix in the egg until the dough comes together. Push dough forward with the heel of your hand to smooth it out. 1 large egg
- Shape into a disc, wrap, and chill for at least 60 minutes.
- Roll the pâte sablée out to 3-4mm thick and fit it into a 9-10 inch tart pan with a removable bottom. Trim the edges and dock the base with a fork. Chill for at least 30 minutes.
- Preheat your oven to 320°F (160°C).
- Par-bake the tart shell for around 20 minutes until it's just set and lightly golden but not fully baked through. The edges should be a light golden color, but the base should still look pale.
- Remove from the oven and let it cool for 5-10 minutes while you make the almond cream. Increase the oven temperature to 350°F (180°C).
Make the almond cream
- In a large bowl, beat together the softened butter and sugar with an electric mixer or by hand until smooth and combined. You're not trying to cream it until fluffy, just combine it into a smooth mixture. 113 g unsalted butter, 150 g granulated sugar
- Add the eggs one at a time, mixing well after each addition until fully incorporated. 3 large eggs
- Add the almond flour, almond extract, vanilla and salt. Mix until you have a thick and cohesive batter. 150 g almond flour, 1 tsp almond extract, 1/2 tsp vanilla paste or extract, 1/2 tsp salt
Prepare the peaches
- Peel the peaches, halve them, and remove the pits. Slice each half into thin wedges, about ¼ inch (5mm) thick. 500 g peaches
Assemble and bake
- Spread the almond cream evenly into the cooled par-baked tart shell, smoothing the top with a spatula.
- Arrange the peach slices over the almond cream. You can fan them out in concentric circles from the outside in, overlapping them slightly. Press them in very gently so they sit partially in the filling.
- Bake for approximately 45-50 minutes, until the almond cream is lightly puffed, golden brown, and set in the center. The peaches should be soft and lightly caramelized at the edges. A toothpick inserted in the center of the almond cream should come out clean or with just a few moist crumbs.
- The timing can vary depending on your oven and how juicy your peaches are, so use the visual cues as your guide. If the edges of the crust are browning too much before the center is set, loosely cover just the edges with strips of foil, leaving the filling exposed so it can keep cooking.
- Let the tart cool completely in the pan before slicing. The almond cream will firm up as it cools. Dust with powdered sugar. powdered sugar for dusting
Notes
For full pâte sablée instructions with step-by-step photos, see my pâte sablée recipe.
Almond cream: The almond cream filling in this tart is what I also refer to as frangipane on the blog (like in my blueberry frangipane tart). It's a simple mixture of butter, sugar, eggs, and almond flour. Technically, in French pâtisserie, this is called crème d'amande (almond cream), while true frangipane also includes crème pâtissière mixed in.
Butter temperature: Make sure your butter is softened enough to mix with the sugar, but not melted or greasy.
Make ahead: The pâte sablée can be made up to 3 days ahead and kept refrigerated, or frozen for up to 2 months. The almond cream can be made a day ahead and refrigerated. Let it come to room temperature before using.
Fruit swaps: This tart works beautifully with other stone fruit too. Try nectarines, apricots, or plums. Berries like blueberries and raspberries are also lovely (see my blueberry frangipane tart).
Both US customary and metric measurements are provided. Use the toggle to switch between the two.
Nutrition
Serving: 1sliceCalories: 469kcalCarbohydrates: 47gProtein: 9gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 121mgSodium: 212mgPotassium: 116mgFiber: 3gSugar: 28gVitamin A: 833IUVitamin C: 2mgCalcium: 56mgIron: 2mg
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