Peaches bake wonderfully -- try this tart with the added creaminess of frangipane.
Peach and Frangipane Tart
Serves 6 – 8
Ingredients
4 just-ripe peaches, peeled, pitted, and sliced
1 pack frozen puff pastry
Frangipane:
2/3 cup butter
1/2 cup sugar
2 whole eggs
1 tbsp, plus 1 tsp, all-purpose flour
2/3 cup ground almonds
Zest of 1 lemon
1/4 tsp vanilla extract
Method
Roll out the puff pastry to about 1/8 inch thick, and 10 1/2 inches in diameter. Place an 8-inch flan ring on a cookie sheet that has been lined with parchment paper. Line the flan ring loosely with the puff pastry and dock using a fork. Place in the refrigerator to relax. In a clean bowl, cream the butter and sugar. Crack and beat the eggs, reserving some for the egg wash. Add the beaten eggs to the creamed butter and sugar, followed by the flour, ground almonds, lemon zest and vanilla. Beat thoroughly to remove any and all lumps. Take the pastry from the refrigerator and place the frangipane in 6 – 8 dollops over the base of the pastry crust. Slice the peaches thinly, and arrange on top of the frangipane. Loosely fold the edges of the pastry crust inward. Egg wash the pastry crust, sprinkle with a little sugar, and bake in an oven at 350° for 20 – 25 minutes, covering with aluminum foil if needed, until pastry crust is golden brown and crisp. Serve with vanilla ice cream, whipped cream, or plain yoghurt.
Recipe courtesy Michael Bonacini