
How To Make Peach Frangipane Puff Pastry Tarts
Sweet and perfect for summer, these puff pastry tarts are baked with fresh peach slices and creamy frangipane, a rich almond-flavored custard.
Serves:
Ingredients
- 16ozall-butter puff pastry,(1 sheet), thawed
- 1cupalmond flour
- ½cupsugar
- ⅛tspsalt
- 5tbspunsalted butter,at room temperature, cut into slices
- 1largeegg
- 2tbspall purpose flour
- 1tbspamaretto,or 1 tsp pure almond extract
- 1tspvanilla
- 1½lbsripe peaches,(about 4 medium), cut into 1-inch wedges
- 2tbspturbinado sugar
- 3tbspapple jelly,or apricot jam
- 1tbspwater
Instructions
-
Line a baking sheet with parchment and preheat the oven to 375 degrees F.
-
On a lightly floured work surface, unfold the puff pastry. Lightly roll it with a rolling pin to even it out if there are any gaps or wrinkles. Transfer the dough to the parchment-lined baking sheet.
-
With a pizza cutter or knife, cut the dough into 9 pieces to make four-inch squares or similar size rectangles. The exact size depends upon the original shape of the dough.
-
Spread them apart on the baking sheet. Refrigerate while making the filling.
Frangipane:
-
In a food processor fitted with the metal blade, pulse the almond flour, sugar, and salt for a few seconds to mix. Add the butter pieces and pulse until the butter is incorporated with no large visible pieces.
-
Add the egg, all-purpose flour, amaretto (or almond extract), and vanilla and process until the frangipane is smooth. It should have the consistency of natural almond butter, thick but runny.
To Assemble:
-
On each square of pastry, spoon about 1 tablespoon of the frangipane. It will spread out naturally on the pastry, and even further once the peaches are added. If some spills over the edges, that’s fine.
-
If the frangipane doesn’t spread, feel free to push it around the tart with the back of a spoon. There may be frangipane left over, depending on the size of the pastry squares.
-
Set 5 to 6 wedges of fruit on top of each tart. Sprinkle each with the turbinado sugar.
-
Bake for 35 to 40 minutes, or until the peaches are soft and the frangipane and pastry are golden.
Glaze:
-
In a small microwave-safe bowl, heat the jelly or jam and water for 30 seconds, or until liquefied. Brush the warm glaze over the peaches.
-
Serve the tarts on the same day that they are made.
Nutrition
- Calories: 530.87kcal
- Fat: 32.56g
- Saturated Fat: 9.54g
- Trans Fat: 0.26g
- Monounsaturated Fat: 12.80g
- Polyunsaturated Fat: 2.89g
- Carbohydrates: 52.86g
- Fiber: 3.30g
- Sugar: 24.96g
- Protein: 8.12g
- Cholesterol: 37.63mg
- Sodium: 169.40mg
- Calcium: 25.47mg
- Potassium: 283.88mg
- Iron: 1.84mg
- Vitamin A: 74.94µg
- Vitamin C: 5.58mg
Have your own special recipe to share? Submit Your Recipe Today!