Peach Frangipane Tart

Photography Serge Oryan

Impress family and friends with this popular French dessert. Combine almonds and peaches to make one of the most iconic summer treats. This tart is perfect when fruits are seasonal and tasty.

INGREDIENTS

For the pastry:

  • 100g / 1 stick butter, cut into cubes
  • 225g plain flour
  • 25g icing sugar, sieved
  • 1 egg, beaten

For the filling:

  • 150g soft butter
  • 150g caster sugar
  • 3 eggs, beaten
  • 150g ground almonds
  • 30g plain flour
  • 1tsp almond extract
  • Canned or Fresh peaches, peeled and sliced.
  • For decoration:
  • Runny honey or peach jam, melted and sieved, for glaze
  • 25g untoasted almonds, peeled, flaked or halved

PREPARATION

In a processor, combine butter cubes, flour and icing sugar and process shortly like few pulses only. Pour in the beaten egg and pulse again until the dough starts to form a ball.

Wrap with cling film and chill. Sometimes the dough is immediately manageable, pending on the temperature of the butter or the room and you can skip the chilling part.

To make the filling in the same processor, cream the butter and sugar together, then gradually add the beaten eggs.

Add the ground almonds, flour and almond extract. Process for a few seconds until well combined. Place the mixture in the fridge, while you prepare the base.

On a lightly floured surface, roll out the pastry dough to fill in a 25cm tart mold. Use the rolling pin to level the edges. Spoon the filling over the base and decorate with halved peaches.

Advertisement

Figs and Brie Cheese Quiche

 

Picture taken by my talented daughter Kaia:)

Picture taken by my talented daughter Kaia:)

One of my clients sent me a pack full of pastries; shortcrust ready rolled, puff cases, filo sheets, … asking me to give him my feedback about the quality of the product.

So I spent the week, eating tarts, quiches and samosas! Not that I’m complaining. I guess you should know by now that my love for baking is unconditional.

Ready rolled pie pastries are one of my much-loved ingredients, especially after a long day at work. I often line my pie dish, flute edges and then open the fridge and think about the filling. Recipes with shortcrust pastries are versatile and trouble-free. I don’t think it is said easy as pie for nothing;-)

I wanted to break away from routine ingredients so I started with a pesto rosso spread, topped it with some blue cheese, slices of brie, sprigs of thyme, and dried figs. The outcome was a hit through! I served it for some friends visiting in the evening and as soon as I saw their heads nodding I knew I had the green light to share the recipe with you all.

KaiaOnSet-LR

Ingredients

  • 1 Pack of Shortcrust Pastry or “Pâte Brisée”
  • 2 tbsp pesto rosso
  • 2 tbsp blue cheese, crumbled
  • 150g Brie cheese, sliced
  • ¼ cup fresh thyme leaves
  • 5 dried figs, sliced
  • 5 eggs
  • ½ cup low-fat milk
  • Salt and Pepper, to taste
  • Maple syrup to drizzle

Preparation

  1. Pre-heat oven to 180°C.
  2. Roll out dough on floured surface. Transfer to pie dish. Trim and flute the sides. Pierce crust all over with fork.
  3. Start by spreading the pesto on the crust.
  4. Distribute the blue cheese and decorate crust with slices of brie in a fan shape.
  5. Add thyme and figs.
  6. Beat eggs well. Add milk, pepper and salt. Pour over the filling and place pie dish on the middle oven rack.
  7. After 20mn, drizzle with maple syrup and place it back in the oven for another 10 to 15mn.
  8. Transfer tart to rack; cool 5 minutes.