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Frangipane butter sugar eggs pistachio paste almond flour flour flour kosher salt sugar vegetable oil olive oil almond peaches sugar flour kosher salt cold
Viewed: 43 - Published at: 6 years agoIngredients
- Pistachio Frangipane
- 75 grams unsalted butter
- 75 grams sugar
- 2 eggs
- 100 grams pistachio paste
- 75 grams almond flour
- 15 grams all purpose flour
- Peach Tart
- 3 cups all purpose flour
- 1 teaspoon kosher salt
- 2 teaspoons sugar
- 1/2 cup vegetable oil
- 1/2 cup olive oil
- 1/2 teaspoon almond extract
- 6 ripe peaches, pitted and thickly sliced
- 1 1/4 cups sugar
- 3 tablespoons all purpose flour
- 1/2 teaspoon kosher salt
- 3 tablespoons cold, unsalted butter
Method
- Preheat the oven to 425F. To make the frangipane: Beat the sugar and butter together until light and fluffy - about 3 minutes. Add the eggs, one at a time, and mix until smooth. Mix in the almond flour and pistachio paste. Add the flour and mix just until blended. Set aside.
- To make the crust: Blend 3 cups of flour with 1 tsp salt and 1/2 tsp sugar. In a separate bowl, blend the oils, milk and almond extract. Pour the liquids into the flour mixture and, using a fork, gently bring the dough together. Line a half sheet pan (or a jelly roll pan) with parchment paper, and turn the dough out onto the parchment. Press the dough so it covers the sides and bottom of the pan. If the top edges are ragged, feel free to trim them with a sharp knife.
- Spread the pistachio frangipane in a fairly thin layer over the bottom of the crust. Lay the peaches over the frangipane in rows. They should nestle very close together.
- In a bowl, combine the remaining 3 tbsp flour, 1/2 tsp salt, and 1 1/4 cup sugar. Rub the butter into the mixture until it looks like wet sand, with very few pebbles of butter. Sprinkle this mixture over the top of the peaches. It will look like a lot.
- Bake the tart for 40-50 minutes, or until the peaches are starting to brown at the edges slightly.
