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Peach Frangipane Tart

Segment: Peach Frangipane Tart
Episode: S3E7
Presenter: Stuart Laws
Air Date: 22nd December 2019

Thanks to its amazing Mediterranean climate, WA can grow some of the best stone fruit. This tart is made using fresh local peaches: it’s simple to prepare and delicious!

For the tart base (or you can buy a pre-made one):

  • 320g cups all-purpose flour
  • 2 Tbsp sugar
  • ½ tsp table salt
  • 227g unsalted butter
  • 28g ice water

For the frangipane mix:

  • 125g unsalted butter, softened to room temperature
  • 125g caster sugar
  • 25g plain flour
  • 125g almond meal
  • 1 large free-range egg, beaten

To finalise the recipe:

  • Orange marmalade
  • Fresh peaches


For the tart base:

  • In a food processor pulse flour, sugar, butter and salt until it all becomes of a sandy texture.
  • Add the iced water and pulse one or two more times until the mix comes together.
  • Wrap and refrigerate to rest.

For the frangipane mix:

  • Cream the butter and sugar until the granules have disappeared and the mixture is smooth and fluffy.
  • Add the egg, mixing until fully incorporated.
  • Add the almond meal and one teaspoon of flour.
  • Allow the frangipane to rest for 5 minutes before smoothing it inside the pastry case.

To finalise the recipe:

  • Lightly butter a 25cm loose-bottomed tart tin. 
  • Roll out the pastry on a lightly floured surface to the thickness of 3mm.
  • Use the pastry to line the tin, gently pressing it into the sides and leaving about 1cm overhanging the top edge.
  • Use a fork to prick the base, then line with greaseproof paper and fill with ceramic baking beans or uncooked rice. Chill for 20 minutes.
  • Meanwhile, preheat the oven to 200°C.
  • When the tart case has chilled, blind bake it in the preheated oven for about 15 minutes. Remove the paper and beans, then return the pastry to the oven for 5 minutes to cook the base. 
  • Allow to cool and fill with frangipane.
  • Slice the peaches evenly and lay them decoratively on top.
  • Bake in the oven for 30 minutes until golden.
  • Mix some orange marmalade with a little bit of water to thin it down, then brush it over the top of the tart to give it a beautiful shine.
  • Allow to cool completely before cutting.

Enjoy this delicious seasonal recipe!