Ingredients:

  • 1 ½ cups (180 g) All-Purpose Flour, plus extra for dusting (for crust)
  • ⅓ cup (65 g) Granulated Sugar (for crust)
  • 8 Tbsp (113 g) Unsalted Butter, very cold and cubed (for crust)
  • 1 Large Egg Yolk (for crust)
  • 1-2 Tbsp Ice Water (for crust, as needed)
  • ½ tsp Fine Sea Salt (for crust)
  • 6 Tbsp (85 g) Unsalted Butter, softened (for frangipane)
  • 6 Tbsp (75 g) Granulated Sugar (for frangipane)
  • 2 Large Eggs, room temperature (for frangipane)
  • ¾ cup (75 g) Almond Flour/Meal (for frangipane)
  • 1 Tbsp (8 g) All-Purpose Flour (for frangipane)
  • 1 tsp Vanilla Extract (for frangipane)
  • ¼ tsp Almond Extract (optional, for frangipane)
  • Pinch Salt (for frangipane)
  • 3–4 medium Fresh Peaches, peeled, pitted, and sliced ½-inch thick
  • ¼ cup (60 g) Apricot Jam (for glaze)
  • 1 Tbsp Water or Liquor (Rum/Brandy) (for glaze)

Instructions:

  1. Combine flour, sugar, and salt for the crust in a food processor or large bowl.
  2. Cut in the cold, cubed butter until the mixture resembles coarse sand.
  3. Add the egg yolk and mix until just combined, then incorporate ice water one teaspoon at a time until the dough just holds together when squeezed.
  4. Form the dough into a flat disk, wrap tightly, and chill for a minimum of 1 hour.
  5. Roll the chilled dough to an 11-inch circle and gently fit it into the 9-inch tart pan. Trim the edges.
  6. Prick the bottom of the dough thoroughly with a fork, then chill the lined pan for 15 minutes.
  7. Preheat oven to 375°F (190°C). Line the chilled shell with parchment paper, fill with pie weights, and blind bake for 15 minutes.
  8. Remove weights and parchment, and continue baking for 5–8 minutes until the bottom looks dry and lightly set. Set aside.
  9. Cream the softened butter and sugar for the frangipane in a mixing bowl until light and fluffy (about 3 minutes).
  10. Beat in the eggs one at a time, scraping down the bowl. Incorporate vanilla and almond extract.
  11. Fold in the almond flour, all-purpose flour, and salt until just combined. Do not overmix.
  12. Spread the frangipane evenly over the bottom of the pre-baked tart shell, leaving a slight margin at the top edge.
  13. Arrange the sliced peaches concentrically on top of the frangipane, overlapping slightly, pushing them gently into the filling.
  14. Reduce oven temperature to 350°F (175°C).
  15. Bake for 40–50 minutes, or until the frangipane is puffed, set in the center, and a deep golden brown.
  16. Cool the tart in the pan on a wire rack for at least 30 minutes.
  17. Prepare the Glaze: In a small saucepan, melt the apricot jam with 1 Tbsp of water or liquor over low heat. Strain the mixture for clarity.
  18. Brush the melted apricot glaze generously over the warm peaches and the surrounding crust.
  19. Cool completely before carefully removing the Peach Frangipane Tart from the pan and slicing.