An apple is an excellent thing — until you have tried a peach. — George du Maurier
A frangipane tart with pears might be a classic recipe, but nothing makes it as exciting as stone fruit — peach, nectarine, apricot, plum, etc. Since they belong to the same prunus family, they pair with almond cream better. They belong to each other.
Texas peaches season starts in May and continues till September. For five months, we can enjoy different varieties of local peaches. Early ones are clingstones and have a refreshing tartness which disappears in late summer freestones. An acidic tang in the fruit empowers and balances the sweet creaminess of frangipane at the same time. That’s why now the best time for the frangipane tart with Texas peaches. They are perfect together.
Traditional frangipane is made with equal amounts by weight of almonds, sugar, butter, and eggs — easy to remember. You can start with whole blanched or unblanched almonds. In that case, making frangipane with a food processor is the most efficient — finely grind the almonds first, add the rest of the ingredients, pulse, and your almond cream is ready to bake. You can also start with a fine almond meal or flour. The amount of frangipane for one tart is small, and I prefer making it in a small bowl with a hand-held mixer.
The beauty of frangipane is in its variability. You can modify proportions of the ingredients to your taste. You can flavor it with vanilla, citrus zest, rum, amaretto, limoncello, etc.
Measure the first 4 (dry) ingredients in the list and transfer into the food processor jar. Using the S-shaped knife, process them on high speed to mix them well for about 1 minute.
Measure frozen butter, dice it, and add to the jar. Process it on high speed for about 1 minute to mix it well with dry ingredients.
Add 56g whole large egg and process on high speed until it moistens dry ingredients and they become a dough with just a few loose crumbs. Transfer the dough and the bits from a jar on to a working surface and knead them together a few times. Do not overwork it. Divide the dough into two equal parts.
Roll each portion of the dough between two parchment sheets into 14" diameter rounds and place them into a fridge for at least 45 minutes.
Prepare two 12" D tart molds. You need to be concentrated on what you are doing from the moment when taking the dough rounds from the fridge and until you finish lining the molds with the dough. Peel off the parchment paper form both sides of the dough and place it on top of the mold making sure it's centered. Do not force it down. Let it become more pliable as it warms up. Gently lift up the edges letting the center sink inside. Turn the mold going around. Be patient and slow. The dough will go in without much force when ready. Use your fingers to gently press the corners and to remove any extra dough sticking out the edges. Freeze the lined tart molds for at least 2 hours. You can make the dough and line the molds way in advance. The dough should be completely frozen before baking.
Preheat oven to 350F. In a small bowl, combine eggs, almond meal, butter, and sugar.
Use a mixer with a whisk attachment to whip the mixture into a cream.
for fruit tart
Wash, peel (optional), and slice two peaches.
Divide the almond cream into two equal portions and spread it on the bottom of two frozen tart crusts. Arrange peach slices on top of the cream.
Bake tart for 35-40 minutes or until the frangipane is puffed and golden on the top. Let cool for 15 minutes and transfer to a wire rack to cool. The tart can be refrigerated for up to 2 days.
To read about the etymology of the word "frangipane," go to Effie's Frangipane (Almond Cream).Calorie Count
tart shell dough - 2.25 cal/g - 210g of dough
frangipane - 2.25 cal/g - 450 cal/200g
1 large peach - 60 cal
for rectangular tart - 10 portions / 105 cal