Ingredients:

  • 1 ¼ cups (155 g) sifted All-Purpose Flour
  • ½ cup (115 g) very cold Unsalted Butter, cut into ½-inch cubes
  • ¼ cup (50 g) Caster Sugar (or Granulated)
  • 1 large Egg Yolk
  • Pinch (1 g) Fine sea Salt
  • 1 tbsp (15 ml) Cold Water (optional)
  • ½ cup (115 g) softened Unsalted Butter (for Frangipane)
  • ½ cup (100 g) Caster Sugar (for Frangipane)
  • 1 cup (100 g) Ground Almonds (Almond Meal)
  • 2 tbsp (15 g) All-Purpose Flour (for Frangipane)
  • 2 large Eggs, room temperature
  • 1 tsp (5 ml) Vanilla Extract
  • ¼ tsp (1 ml) Almond Extract (optional)
  • 3–4 medium (approx. 450 g) Ripe, firm Peaches, skinned and sliced
  • ¼ cup (60 g) Apricot Jam/Preserve (for glaze)
  • 1 tbsp (15 ml) Water or Brandy (for thinning the glaze)
  • Icing (Confectioner’s) Sugar (optional, for dusting)

Instructions:

  1. Stage 1: Preparing the Pâte Sablée. Pulse or rub the flour, sugar, and salt together. Using cold hands, a pastry blender, or a food processor, cut the cold butter into the flour mixture until the butter resembles small pea-sized pieces.
  2. Stir in the egg yolk until the dough just starts to come together. If too crumbly, add the cold water, one teaspoon at a time.
  3. Chill: Form the dough into a flat disc, wrap tightly, and refrigerate for at least 1 hour. This step is crucial to prevent the pastry from shrinking.
  4. Roll and Line: On a lightly floured surface, roll the dough to about 1/8-inch thickness. Carefully transfer the dough to a 9-inch tart pan, pressing it gently into the fluted sides. Trim the excess.
  5. Second Chill: Prick the bottom lightly with a fork (docking). Place the lined pan into the freezer for 15 minutes.
  6. Stage 2: Blind Baking the Crust. Preheat oven to 375°F (190°C).
  7. Blind Bake: Line the pastry shell with parchment paper and fill with baking weights. Bake for 15 minutes.
  8. Remove Weights: Carefully remove the weights and parchment. Return the pastry shell to the oven for an additional 5–7 minutes, until the bottom is pale gold and dry. Set aside to cool slightly.
  9. Stage 3: Making the Frangipane Filling. Cream Butter and Sugar: In a bowl, cream the softened butter and caster sugar until light and fluffy.
  10. Incorporate Wet Ingredients: Beat in the eggs, one at a time, followed by the vanilla and almond extracts. Mix until just combined.
  11. Add Dry Ingredients: Fold in the ground almonds and the flour until smooth. Do not overmix. The filling should be thick and spreadable.
  12. Stage 4: Assembly and Final Bake. Spread Frangipane: Pour the frangipane into the partially baked tart shell and spread evenly, leaving a small ¼-inch border of crust showing.
  13. Arrange Peaches: Arrange the sliced peaches attractively on top of the frangipane. They can be shingled or arranged in a concentric circle.
  14. Bake: Reduce the oven temperature to 350°F (175°C). Bake for 35–40 minutes, or until the frangipane is puffed, set, and golden brown, and a skewer inserted into the center comes out clean.
  15. Cool: Allow the tart to cool in the pan for at least 30 minutes before removing the outer ring.
  16. Stage 5: Finishing and Glazing. Prepare Glaze: In a small saucepan, gently warm the apricot jam with the water (or brandy) until melted and smooth. Strain the mixture for maximum clarity, if desired.
  17. Brush: Using a pastry brush, gently brush the warm glaze over the peaches and the exposed frangipane. This adds shine and prevents the fruit from drying out.
  18. Serve: Let the tart cool completely for the Frangipane to fully set before slicing.