Peach Frangipane Tart

This peach frangipane tart is a classic fruit tart recipe made with sweet seasonal peaches and buttery shortcrust pastry. A simple but impressive bake that brings together soft almond filling and ripe fruit, made to share.

Prep Time: 30 minutes
Cook Time: 40 minutes
Serves: 6-8
Skill Level: easy

Share this recipe

Where to buy Carême Pastry

Ingredients

1 x 375g pack Carême Sweet Vanilla Shortcrust Pastry, defrosted (Carême Butter Puff can also be used *see note)
4 Peaches or Nectarines sliced into 1cm slices
100g butter, softened
100g caster sugar
100g whole eggs (2 medium)
100g almond meal
2 tbsp plain flour
Icing sugar, for dusting

Method

Preheat oven to 160°C (fan-forced).
Un-roll out the pastry and line a 23cm loose‑bottom tart tin. Trim excess pastry, crimp edge then chill for 20 minutes.
To make the frangipane, beat butter and sugar with paddle attachment on medium speed until pale and creamy. Add the egg, beat until combined.
Add the almond meal and flour and mix until combined.
Spread the frangipane filling evenly into the tart shell.
Arrange the peach slices in a concentric circle on top. Then bake for 35–40 minutes until golden and set.
Cool in tin, before removing. Dust with icing sugar before serving.

Notes

This recipe can be made using any pastry from the Carême range.
To prepare a freeform version with Puff Pastry, place the pastry on a baking tray lined with baking paper, spread the frangipane over the pastry leaving a 2cm border, then top with peaches. Bake at 200C fan forced for 10 minutes then reduce oven to 180C fan forced for 20 minutes.