Peach Frangipane Tart Food

PEACH FRANGIPANE TART

Steps:

• In a food processor add the flour, sugar, and salt. Pulse a few times to combine.
• Add the butter and pulse until butter is the size of small peas.
• In a small bowl whisk together the egg yolk and the water.
• With the processor running drizzle the egg mixture into the flour until the pastry comes together.
• Turn out onto plastic wrap, form into a disc, and refrigerate while you make the frangipane.
• Clean out the food processor and add the sliced almond, sugar, and salt. Process until the almonds are finely ground.
• Add the egg and the vanilla and almond extracts. Mix until well-combined.
• Drizzle in the melted butter and pulse until mixed.
• Set aside.
• Next, roll out your pastry until it is about 13 inches in diameter and 1/8 inch thick.
• Carefully drape it into an 11-inch tart pan with a removable bottom. Press into the sides and pinch off any excess.
• Pierce the pastry all over with a fork to prevent bubbles while baking.
• Freeze the tart shell while you preheat the oven to 375 degrees F.
• Place the tart shell on the middle rack and bake for 15 minutes, or until just set. Then remove to a cooling rack. (I've found that if the crust is frozen first, it doesn't tend to shrink..I don't bother with pie weights).
• Pour the frangipane into the still warm tart shell. Spread with a rubber spatula to even out the mixture.
• Arrange the peach slices in 2 rings, or in whatever design you prefer.
• Finally, sprinkle the entire tart with the additional 2 tablespoons of sugar.
• Bake for 45-50 minutes or until the frangipane is puffed, set, and golden brown.
• Cool on a cooling rack until it's still warm to the touch, but can be handled.
• Optional- dust with powdered sugar just before serving.

PEACH FRANGIPANE TART

Steps:

• Dice the butter as small as you can. If you dip your knife in the flour for the pastry and keep covering the butter with flour as you dice, you will find it easier.
• Put the diced butter and flour in the food processor and pulse until it looks like fine breadcrumbs. Add a pinch of salt, the sugar, egg yolks and lemon zest and pulse again - it should almost immediately adhere into a ball.Remove from the processor, lay it on a sheet of cling film or foil, and lightly press and shape into a compact log (touch it as little as possible). Wrap and chill for at least 1 hour - the longer it rests, the less it will shrink later.
• Butter and flour a 24cm tart tin thoroughly. Unwrap and cut the pastry log into thin even slices and use to cover the bottom and sides of the tin with just touching or slightly overlapping slices. Keep a bowl of ice cubes and some paper towels handy to chill and dry your hands as you work.
• Pat the pastry lightly with cold fingers so the base is even, and make the shell a little thicker round the sides, ensuring it reaches all the way up since it may shrink. To even the base, run an ice cube quickly across, from the centre to the edges. Chill again.
• Tip the almonds and 50g/2oz sugar into the food processor and whizz until finely chopped. Dice the butter and add to the almonds with the flour. Process again until the mixture resembles fine breadcrumbs, then add the egg and eg yolk and process briefly until soft and creamy. Add the crushed amaretti and briefly whizz again. Chill.
• Preheat the oven to 180C/gas 4/fan 160C.Drop the peaches into a pan of boiling water, lift out after a few seconds then cool in cold water. Peel, halve and stone the peaches, sprinkle with 2 tbsp sugar and leave for 5 minutes. Spread th amaretti cream in the base of the pastry case. Put the peach halves on top, rounded side up, cutting them if necessa to fill the centre. Scatter with the almonds
• Bake for 25-35 minutes until golden. Check the filling with a toothpick (which should come out barely flecked) and ensure the pastry is shrinking away from the tin. Dust with icing sugar and serve a room temperature, with a glass of Tuscan Vin Santo.

PEACH TART

Steps:

• Preheat oven to 375 degrees.
• In a bowl, combine the peaches, sugar and flour; toss to mix.
• Add lemon juice and stir to combine.
• On a floured work surface, roll out the puff pastry into a 15-inch round, about 1/4-inch thick.
• Place the pastry on an ungreased baking sheet and spoon the peaches into the center, leaving about 2 inches uncovered around the perimeter.
• The fruit will be stacked high but will reduce in volume as it cooks.
• Fold the uncovered edges of the pastry up to cover as much of the fruit as possible, pinching and tucking the dough as necessary.
• Dot the top of the fruit with the butter pieces.
• Bake until the pastry is puffed and golden brown, about 30 minutes.
• Do not undercook.
• Cut into wedges and serve hot.

PEACH & FRANGIPANE GALETTE

Steps:

• Oven to 400 degrees F.
• Roll out the galette dough into a round about 15" in diameter.
• Fold the dough in half, then in half again and transfer to a parchment lined sheet pan, then unfold it.
• Make the frangipane: Beat the almond paste, butter and sugar together until well mixed.
• Add the rum and egg and mix until very smooth.
• Spread the frangipane over the galette dough leaving a 2" border all the way around.
• Arrange the peaches in a circular pattern over the frangipane.
• Fold the edges of the dough over the filling- you can pleat it for a very pretty effect, or you can just fold it randomly- this tart is supposed to be rustic so it doesn't matter.
• Brush the edge with the melted butter and sprinkle the entire tart with the sugar.
• Bake until the crust has browned and the frangipane is set, about 30-35 minutes.
• Let cool for about 5 minutes before sliding the galette onto a cooling rack.
• Let cool another 20 minutes before serving.

PEACH FRANGIPANE TART

Steps:

• Preheat oven to 400°F.
• Place flour, salt and sugar in the bowl of a food processor; pulse to blend.
• Add butter and pulse 12-15 times, or until bits of butter are about the size of small peas.
• Place the egg yolk in a ¼-cup measure (reserve egg white) and add ice water to fill the measure; stir with a fork to break up the egg yolk.
• Drizzle the liquid over the dry ingredients and then pulse to distribute.
• Then turn on the processor and run until dough almost forms a ball around the blade.
• Pastry may be rolled or pressed into an 11-inch tart pan with removable bottom. Prick the pastry all over with a fork.
• Line the tart pastry with aluminum foil, then fill with pie weights (or dried beans or rice) and bake for 12 minutes.
• Remove foil and weights immediately, brush crust with reserved egg white and fill per recipe instructions for Peach Frangipane Tart .
• Preheat oven to 375°F.
• In a food processor, combine the ground almonds, ¼ cup sugar, 4 tablespoons butter, egg yolk and almond extract and process until a thick paste forms.
• Spread almond mixture on the prepared crust and top with concentric circles of peach slices.
• Sprinkle peaches with remaining tablespoon of sugar, dot with remaining tablespoon butter and bake for 35 minutes, or until bubbly.

PEACH FRANGIPANE TART

Steps:

• beat butter and sugar in a small bowl until pale and fluffy (about 3 minutes)
• add egg and vanilla and beat until combined
• add almond meal and flour and beat till smooth (about 1-2 minutes)
• put aside till ready to use
• remove pastry sheet from freezer
• preheat oven to 220c (200c fan forced), 430f (390f fan forced)
• line a baking sheet with baking paper
• place pastry on baking paper
• spread frangipane mixture leaving a 2 1/2 cm (1 inch) border - frangipane mixture will spread
• layer peach slices and sprinkle with demerara sugar
• bake on middle shelf for 20-25 minutes or until golden
• serve and enjoy!

PEACH AND PISTACHIO FRANGIPANE TART

Steps:

• For crust:
• Mix flour, sugar, and salt in processor. Add butter; using on/off turns, cut in until coarse meal forms. Add 3 tablespoons ice water and egg yolk; process until moist clumps form, adding more ice water by teaspoonfuls if mixture is too dry. Gather dough into ball and flatten into disk. Wrap in plastic and refrigerate 1 hour. (Can be prepared 1 day ahead. Keep refrigerated.)
• Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1 inch. Fold in overhang and press, forming double-thick sides. Chill 30 minutes.
• Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake crust until light brown around edges, about 20 minutes. Remove foil and beans. Bake crust until golden brown, about 15 minutes longer. Cool 10 minutes. Maintain oven temperature.
• For filling:
• Process 1/2 cup pistachios, 1/4 cup sugar, orange peel, and baking powder in processor until nuts are finely ground, scraping down sides occasionally. Add butter and egg; process until blended. Spread frangipane evenly over bottom of crust.
• Toss peaches with remaining 1 tablespoon sugar in large bowl to coat. Arrange peach slices, rounded side down, in concentric circles atop frangipane, pushing slightly to adhere. Bake until frangipane is puffed and golden in center, about 55 minutes. Cool tart to room temperature.
• Melt apricot jam in heavy small saucepan over medium heat. Brush warm jam over peaches. Chop remaining 2 tablespoons pistachios and sprinkle over top. Cut tart into wedges and serve.

PEACH-FRANGIPANE TART

Steps:

• Preheat oven to 450°F. Open crust on work surface. Sprinkle with 1 tablespoon flour. Rub flour over crust, rubbing out creases. Arrange floured side down in 9-inch-diameter tart pan with removable sides. Trim and finish edges. Pierce all over with fork. Bake until light brown, about 10 minutes. Cool on rack. Reduce oven temperature to 400°F.
• Finely grind slivered almonds in processor. Add remaining 1 tablespoon flour, sugar, 2 tablespoons amaretto and butter and puree. Add egg and process until well blended. Pour into crust. Bake until filling begins to brown and is springy to touch, about 15 minutes. Cool on rack. (Can be prepared 6 hours ahead. Let stand at room temperature.)
• Bring medium pot of water to boil. Add peaches and blanch 30 seconds. Transfer to bowl of cold water, using slotted spoon. Peel peaches. Cut into slices. Drain well. Combine preserves and 1 tablespoon amaretto in heavy small saucepan. Bring to boil, stirring to melt preserves. Boil until slightly thickened, about 30 seconds. Brush some preserves over tart filling. Arrange peaches atop preserves in concentric circles, overlapping slices. Brush with remaining preserves. Can be prepared 3 hours ahead. Store at room temperature.)

PEACH FRANGIPANE TART

Steps:

• Prepare the sweet shortcrust pastry according to the recipe up until the baking step. This is the tart pan I use it is 9.5 inches X 1 inches. Cover with parchment paper and fill with pie weights to blind bake it halfway. Bake at 375F/191C for 15 minutes.
• While the crust is baking in a large bowl with a handheld mixer or a bowl of a stand mixer add the softened butter and granulated sugar. Beat on high until very light and fluffy, 3 to 5 minutes.
• Add the eggs one at a time, mixing well in between add the vanilla extract and almond extract. Gently fold in the almond flour, all-purpose flour, and custard powder, mixing until just combined.
• When the shortbread crust has baked for 13 minutes take it out of the oven and gently remove parchment and pie weights. Add the frangipane filling and use an offset spatula to gently spread into an even layer. Place the thinly sliced peaches on top. Sprinkle turbinado sugar on top
• Bake for another 30 to 40 minutes, or until golden brown and no longer wet on top, I use a shield to prevent the edges from browning too much. Let the tart cool on a wire rack for at least 45 minutes before taking it out of the tin. Dust with confections sugar, Serve on its own or with fresh whipped cream or ice cream and save leftovers in an airtight container.