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Peach Frangipane Puff Pastry Tarts
Peach Frangipane Puff Pastry Tarts
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Delicious peach tarts with almond filling on puff pastry. Perfect, easy dessert for any meal!
Ingredients:
  • 1 sheet all-butter puff pastry (14 to 16 ounces), thawed
  • 1 cup almond flour
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 5 tablespoons unsalted butter, at room temperature, cut into slices
  • 2 tablespoons all-purpose flour
  • 1 tablespoon amaretto or 1 teaspoon pure almond extract
  • 1 teaspoon vanilla
  • 1 1/2 pounds (about 4 medium) ripe peaches, cut into 1-inch wedges
  • 2 tablespoons turbinado sugar
  • 3 tablespoons apple jelly or apricot jam
  • 1 tablespoon water
Instructions:
  • Preheat the oven to 375°F after lining a baking sheet with parchment paper.
  • To begin, gently unfold the puff pastry on a floured surface and smooth it out with a rolling pin to eliminate any gaps or wrinkles. Place the dough on a baking sheet lined with parchment paper. Using a pizza cutter or knife, divide the dough into 9 pieces, aiming for four-inch squares or similarly sized rectangles based on the dough's original shape. Spread the pieces out on the baking sheet and chill in the refrigerator as you prepare the filling.
  • Prepare the frangipane by blending almond flour, sugar, and salt in a food processor until mixed. Add butter and pulse until fully incorporated. Follow by adding egg, all-purpose flour, amaretto or almond extract, and vanilla, and process until smooth like thick, runny almond butter.
  • Place 1 tablespoon of frangipane on each pastry square and allow it to naturally spread. Add peaches on top, letting any excess spill over. Use the back of a spoon to adjust the frangipane. Top each tart with 5 to 6 fruit wedges and sprinkle with turbinado sugar.
  • Bake the tarts in the oven for 35-40 minutes, or until the peaches are tender and the frangipane and pastry are beautifully golden.
  • For a glossy finish, microwave the jelly or jam with water until smooth. Brush the warm glaze over the peaches. Enjoy the tarts fresh on the day they are made.

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