Peach and Frangipane Tart
This frangipane tart has a moist filling made using almond flour and almond butter, together with a spelt pastry base and Amaretto-soaked peaches. The filling has a melty, chocolate-like texture due to the softness of the almond mix.
100 dried peaches
125g Coconut Sugar for the pastry base and 125g for the Frangipane filling.
225g Spelt Flour for the pastry base.
125g Sukrin Defatted Almond Flour for the Frangipane filling.
¼ teaspoon of Almond Extract for the Frangipane filling.
50g Roasted Almond Butter for the Frangipane filling.
- 1 egg yolk for the pastry base, 2 medium eggs for the filling.
- Milk for mixing the pastry base.
- 300ml of Amaretto Liqueur for the peaches.
- 200ml of Water for the peaches.
- 125g Butter/Coconut Butter for the pastry base, and 70g Butter/Coconut Butter for the Frangipane filling.
- Warm the Amaretto and water in a saucepan over a low heat. Remove from the heat.
- Add the Peaches, put on the lid and allow them to soak for at least 2 hours. You may like to soak them overnight for convenience.
- Pre-heat the oven to 175°c/Fan 160°c/Gas Mark 3.
- Grease a 20cm/8” loose based, round flan tin.
- In a large mixing bowl, roughly cream the butter and sugar together.
- Add the flour to the bowl and rub the flour into the butter-sugar mix with the tips of your fingers.
- When you have medium to fine breadcrumbs add the egg yolk and bring together into a dough ball. As we used wholemeal spelt flour we required a little more moisture to bring the dough together. In this case add milk or milk substitute.
- Wrap the ball of dough in cling film and place in the fridge for around half an hour.
- For the fragipane filling, melt the butter and almond butter together in a small pan or in the microwave. Remove from the heat and allow to cool slightly.
- In a large mixing bowl add the 2 medium eggs and lightly beat.
- Then add the Almond Extract, the melted mixture and stir in the Defatted Almond Flour.
- Mix until you have a smooth, soft mixture, a little firmer than dropping consistency. Again, add a little milk if too dry.
- Remove the dough from the fridge and roll out a circle of pastry. Fill the base and sides of the tart tin.
- Gently press the sides of the pastry into the ridges of the sides of the tin, then trim the excess pastry off around the rim.
- Using the top of a plastic fork prick the base of the pastry.
- Spoon the Fragipane filling into the tart tin up to the top.
- Remove the Peach halves from their liquid and place them in a pattern across the surface of the fragipane mix. Push down slightly.
- Bake in the oven for 45-50mins or until the fragipane mix has risen slightly and the top is slightly springy.
- Allow to cool a little before removing from the tin. You can serve this tart warm or cold with Vanilla ice-cream, Greek Yoghurt with honey or Vanilla Whipped Cream.