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Frangipane Fruit Tart

ChronicleBooks's picture
Pim Techamuanvivit, author of The Foodie Handbook, shares a recipe for a rustic nectarine-frangipane galette.
Ingredients
  Plain flour 1 3⁄4 Cup (28 tbs)
  Salted butter 1 Cup (16 tbs)
  Cold water 1⁄4 Cup (4 tbs)
  Whole almond 1⁄2 Cup (8 tbs), roasted
  Sugar 1 1⁄4 Ounce
  Confectioner's sugar 1 1⁄4 Ounce
  Butter 3 Ounce
  Egg 1 Medium
  Peach/Apple 5 Medium
Directions

GETTING READY
1. Preheat oven to 400 degrees Fahrenheit.
2. On a clean surface, place flour.
3. Cut butter into pieces and add to the flour; mix well until all the butter is incorporated.
4. Add cold water and knead until dough forms a ball.
5. Wrap the dough in a plastic wrap and refrigerate for 30 minutes.
6. Meanwhile, prepare frangipane in a food processor; put together whole almond, sugar and confectioner’s sugar and process until powdered.
7. Add 3 ounce butter and blend.
8. While the blender is still on, add 1 egg and blend until the mixture comes together.

MAKING
9. On a clean work surface, roll the dough in rectangular until about 1 inch thick.
10. Fold the dough in thirds from the middle and roll it again.
11. Roll the dough into a circle.
12. Transfer the rolled out dough on a baking tray lined with parchment paper.
13. Apply frangipane on the surface of the dough.
14. Cut wedges of peach and arrange them on the surface of the frangipane in a thick circle.
15. Fold over the dough on the peaches.

FINALIZING
16. Bake in the oven for 45 minutes until crust is golden brown or fruit caramelized.

SERVING
17. Cut the tart into wedges and serve.

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Tart
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Peach
Preparation Time: 
25 Minutes

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