Peach Frangipane Tart
Homemade puff pastry is a baking nemesis for many bakers. The rolling and buttering is just too time consuming and painstaking to consider making when you can buy all butter pastry in your local supermarket and have the convenience and decadence in the blink of an eye.
I’ve had Nina Timm’s puff pastry on file for a long time and my only reluctance was the fact that it looked too easy. How is it possible that this could work? Well, I’m pleased to report that it did. I made it earlier this week and had it waiting in the fridge for inspiration to strike and for me to decide what I would use it for. It would have to be something I hadn’t made before (obviously)and something that wasn’t made in kitchens too often.
A number of fellow bloggers have been making frangipani tarts recently and I had been thinking of making one for a while. So, with the pastry at hand and the ground almonds in my cupboard all I needed was some canned peaches (fresh peaches are a little hard to find in winter) and do an internet search for a frangipani recipe and I was ready to go. Please remember to make the puff pastry the night before.
Peach Frangipane Tart
Rough Puff Pastry (from here)
500g butter, cubed
250ml boiling water
550g cake flour
5ml cream of tartar
Pinch of salt
Place butter in a bowl and pour boiling water of it. Allow to melt stirring occasionally to help it along. Sift dry ingredients together. Pour butter into dry ingredients and mix until well combined. Pour into a plastic bag or onto some cling wrap. Allow to rest in the fridge for a few hours or overnight.
Frangipane (from here)
Prep Time: 5 minutes
Total Time: 5 minutes
- 125ml ground almond meal
- 60ml granulated sugar
- 1 egg
- 45ml butter, softened
- 5ml vanilla extract
- 15ml tablespoon all-purpose flour
410g canned or fresh peaches (2-3 ripe peaches/stone fruit)
Using a food processor, combine all the ingredients until a smooth, creamy paste is formed.
Preheat oven to 200 degrees celcius.
To assemble: Roll out pastry to fit a pie dish and prick with a fork. Spread frangipani mixture onto the pastry base so that it is evenly covered. Top with sliced canned or fresh peaches (or any other stone fruit). Bake for 25-30 minutes until golden brown and set.