Make this peach and frangipane tart before the peaches disappear for 10 month! I know, I often say so, but it is true: it is another classy  easy to make dessert.
Small warning: use a bit of intuition on this recipe as I made the tart up on the moment and my quantities may need slight (not big) adjustments.  I will try to do it again soon and will edit as required.
Serves 8.
Ingredients
Pastry:
- 120 g of plain white flour
- 50 g of melted butter (I use salted butter)
- ½ cup of cold water
Frangipane custard
- 3 eggs whole
- ½ L of milk
- 50 g of plain flour
- 30 g of white sugar
- 1 to 1 ½ cup of almond meal
Note: the amount of sugar may seem small to you, it is by design. Â We don’t want the frangipane custard to overpower the sweetness of the peaches. The peaches are the heroes of the dish!
Tart assembly
- 5 peaches cut in small quarters (roughly 12 pieces per peach), skin on
- A handful of rosemary leaves
- ½ cup of good quality apricot jam.
Method
Shortcrust pastry:
- Place all ingredients together and combine. You need to be careful here not to mix and not to work the dough but only to combine it all. Add a few drops of water at the time if necessary. Make a ball, cover loosely for ½ hour, let it rest. If the dough is too sticky add a spoon of flour or two.
- When the dough has rested, roll the dough to the size of the tart shell you are using. Transfer the dough to the tart shell. Roll the rolling pin over the edge to trim excesses. With a fork, make marks over the whole bottom and blind bake until slightly golden. You can use blind baking balls if you have some (don’t forget to place a piece of baking paper between the dough and the baking stones, I forgot once and learnt a lesson!).
Frangipane custard:
Basically a custard with added almond meal.
Heat up the sugar and milk until almost boiling, in the meanwhile beat the eggs and flour together. When the milk is hot, insert while mixing to the egg mix and return to the stove until it thickens. Make sure the mix does not boil. It should take up to 5 minutes (depending how hot is the heat). Once you have obtained a thick custard remove from the heat and add the almond meal. You want a thick spreadable consistency but not runny. It will thicken a little more when cooling down.
Tart assembly:
In the blind baked shell, place the frangipane custard at the bottom. Then, starting by the outer ring, place peaches pieces in a circle. Depending on your tin diameter and the size of the peaches, you may be able to do a full second ring or use the peaches in the other direction for the inner ring (as in the photo).
Bake on 180°C until the pastry is well golden. Once the peach and frangipane tart has cooled down, transfer to the serving dish. Heat up the jam and with a brush “paint” jam all over the peaches and exposed custard an on the inner part of the pastry shell. Place the rosemary leaves randomly over the tart.
