Peach Frangipane Tart

The short crust is almond flour and completely grain free and the filling is like traditional frangipane, without the refined sugar. Honey gives it such a lucious, sweet flavor profile with the almond. It’s even better than the original.

Frangipane was a discovery I made during my early years as a pastry chef. The chefs I worked for were classically trained (I was not) so it was a staple in their repertoire. We would make it with almond paste, sugar, eggs and butter. It was creamy, sweet and luscious from the almond fat and butter. My favorite way to use frangipane is in a tart with stone fruits, like peaches, nectarines, apricots or, my absolute favorite, plums.

We would also bake it in the shell, then top with fresh fruits like berries and mango. It’s so versatile, and a lovely accompaniment to almost any fruit. I wanted to recreate it with lower glycemic and natural sugars, as well as a grain-free crust. The almond flour crust is the perfect short crust, flaky and crumbly. Use a 13 inch tart pan with a removable bottom to make un-panning easy. Easy to assemble and press into the tart pan. No rolling pin needed. This recipe also makes adorable mini tarts, if you have 4 inch mini tart pans with false bottoms, or tart rings.

Lastly, I use Crofter’s Organic Apricot Fruit Spread with no added sugar for the glaze, to give the fruit a beautiful sheen, and trimmed the edges with sliced almonds, which adhere nicely to the jam. Simply heat some of the jam in the microwave, and use a pastry brush to push the fruit pieces aside and dip into the melted jam. This tart will last 2 to 3 days in the refrigerator. You can pre-bake the crust, freeze, then defrost and proceed on the day you want to serve, if that saves you some time. This works especially well if you’re making the mini versions. Be sure to share and comment below on your results!

Yield: 12

Living Delish & Nutrish: Tina Wells

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Peach Frangipane Tart

Prep time: 1 HourCook time: 45 MinTotal time: 1 H & 45 M

Ingredients

Sweet Dough Crust

• (For one 13 inch tart pan with removable bottom)
• 2 1/2 cups almond flour
• 3/4 cup arrowroot flour
• 1/4 teaspoon sea salt
• 3 Tablespoons maple syrup
• 1/4 cup palm shortening, softened
• 1 Tablespoon cold water (possibly an additional teaspoon or two, to adjust consistency of dough)

Frangipane Filling

• 2 cups almond flour
• 3/4 cup organic honey
• 2 eggs
• 1/2 cup Miyokos Vegan Butter (you may substitute palm shortening, I find the vegan butter has a richer flavor)
• 1/2 teaspoon organic almond extract
• 1/2 teaspoon organic vanilla extract
• 4 cups sliced peaches, skin on, or seasonal fruit of your choice
• Crofter's Organic Apricot Fruit Spread with no added sugar (available on Amazon)
• About 1/2 cup sliced almonds, optional

Method

Crust

1. Preheat the oven to 350ºF and prepare the tart pan with avocado oil or ghee spray. Set onto a sheet pan lined with parchment paper. Set aside.
2. Place the dry ingredients into the bowl of a stand mixer (or mix by hand) and stir to combine and break up any lumps.
3. Add the softened shortening and combine until it achieves the texture of small peas.
4. Combine the eggs and maple syrup in a separate bowl and break up the eggs. Add to the mixture.
5. Add 1 Tablespoon of cold water, then add any additional water needed, one teaspoon at a time, and continue to mix only until the dough forms a ball and comes away from the bowl.
6. Shape into a disk and place into the bottom of the prepared tart pan, press out to the edges and up the sides, evenly distributing to equal thickness.Freeze for 10 minutes before baking, or refrigerate until ready to bake.
7. Bake for 10 to 12 minutes, rotating halfway through baking to ensure an even, golden color.
8. As it bakes, make the frangipane filling.

Filling and Fruit Topping

1. Using the same mixing bowl as for the crust, place the almond flour into the bowl and whisk to remove any lumps (or sift if it is really lumpy, this is important for the final consistency).
2. Combine the eggs and honey and whisk to break up the eggs. Add to the almond flour, and begin to mix on slow speed. If you're mixing by hand, stir until the almond flour is completely wet and combined with the egg mixture.
3. Cut the vegan butter into small pieces about 3/4 inch large and drop, one or two at a time, into the mixture with the mixer running. Continue until you've added all of the vegan butter. If you're doing this by hand, add a couple pieces at a time, stir to completely combine, then continue. The frangipane should be a cake batter consistency.
4. Pour into the tart shell. You may not use all of the filling, depending on the type and weight of the fruit, because you will not want it to spill over in the oven.
5. Top the frangipane with the sliced fruit. I recommend using fruits that are very juicy, such as stone fruits, or cherries. Strawberry slices, for example, would probably dry out in the oven.
6. Reduce the temperature to 325ºF. Bake for 30 to 40 minutes, until a knife inserted into the center comes out clean. Allow to cool completely, then remove from the tart pan. It is acceptable to refrigerate until ready to serve.
7. Melt the Crofter’s Organic Apricot Fruit Spread in the microwave at 50% power until liquid (but not bubbling), and use a pastry brush to glaze the fruit, pushing the fruit pieces aside as you dip into the melted jam. (Or you can strain, but I'm lazy). Trim the edges of the crust with sliced almonds while the glaze is still wet. It will set up at room temperature.
8. Will last about 3 days in the refrigerator. Do not freeze frangipane.

https://www.livingdelishandnutrish.com/recipe/peach-frangipane-tart

©Tina Wells Luxury Brands, LLC

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