Frangipane Tart with Grilled Peaches

It’s been already 4 weeks since the last “Bake together – Die Backüberraschung” – time flies by. Crazy :) As if I made this summer berry pie just the other day…

Well – new month, new topic, new recipe! I guess you all noticed already what kind of recipe is waiting for you… Frangipane Tart with grilled Peaches! Delicious!!!

Maybe I should explain again for those that haven’t seen the last posts – once a month Andrea from www.zimtkeksundapfeltarte.com and me are baking at the same time, having the same topic but everybody makes whatever he/she wants with it – it could be the same or something completely different. We both don’t know what the other one is doing until both recipes are out. So excited what’s it going to be this time :)

So this time the topic is peaches – so what could I do with them? At first I was thinking about a classic peach pie – really delicious with some whipped cream or ice cream! But then I thought… hm, maybe Andrea will go for the classic one as well, so let’s try something else :) I looked into several recipes I could make and ended up with a frangipane tart – one with a little twist. Instead of just using regular peaches, I decided to grill them first to get some more flavor. Can’t hurt, right? And I think it looks much better that way :P

I suppose most of you already know what frangipane means or what it is, right? If not – it is basically a pastry cream with almonds ;) Most recipes use ground almonds, butter, sugar, eggs and almond extract. But I am a bit lazy and I did not have ground almonds at home that day – but I had almond paste and that works as well as the other stuff. You can also use marzipan, so lot of opportunities ;) You can make the puff pastry yourself (a recipe can be found here) or use one from the store – in this case I am not very picky. Both works fine. Puff pastry and filo dough are two things you can get from the store without feeling (too) guilty :) The tart is pretty easy to make – if you don’t like peaches, use nectarines or plums (mmmmmm) – or good ‘ole apples – all fine.

So what did Andrea bake? What do you think? Have a look here and find out…

Have a nice weekend!

INGREDIENTS / ZUTATEN

DIRECTIONS / ZUBEREITUNG

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Here is a version of the recipe you can print easily.

Frangipane Tart with grilled Peaches

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• Author: Bake to the roots
• Prep Time: 25
• Cook Time: 40
• Total Time: 70

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Ingredients

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For the filling

• 3.5 oz. (100g) almond paste or marzipan
• 0.7 oz. (20g) butter, at room temperature
• 1 egg
• 1/2 tsp. vanilla extract
• pinch of salt

For the topping

• 2-4 peaches, sliced
• 1 tbsp. brown sugar
• 1-2 tbsp. almonds, sliced
• 1 roll of puff pastry from the store or homemade

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Instructions

1. Preheat the oven to 390˚F (200°C). Cut the almond paste or marzipan into small pieces and add together with the butter to a large bowl and mix until well combined. Add the egg and salt and mix on on high speed until light and fluffy. Add the vanilla extract and mix in well.
2. Wash the peaches, pit and cut into (not too thick) slices. Heat up a coated (ribbed) grill pan and fry the peaches shortly without any fat to get the dark strips. If you have a bbq – even better – us that one to grill the peaches. Set aside and let cool down a bit.
3. Line a baking sheet with baking parchment. Cut the puff pastry dough into a circle and place on the baking sheet. Fold the edgtes towards the center so you get a small edge. Prick with a fork several times and pre-bake for 5-6 minutes. Take out of the oven and let shrink again (if the puff pastry is doming too much, you can use a kitchen towel to press it gently down a bit). Reduce the heat of the oven to 350°F (175°C).
4. Spread the almond mixture on top of the puff pastry base and arrange the grilled peaches in circles on top of that. Sprinkle with brown sugar and the sliced almonds. Bake for 30-35 minutes. Take out and let cool down a bit – serve still warm.

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Notes

• Enjoy baking!

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Nutrition

• Serving Size: 6