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
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
100g Mandelpaste oder Marzipan
20g weiche Butter
1 Ei
1/2 TL Vanille Extrakt
Prise Salz
Für den Belag:
2-3 Pfirsiche, in Spalten geschnitten
1 EL brauner Zucker
1 -2 EL gehobelte Mandeln
1 Rolle Blätterteig (Kühltheke) oder selbstgemachter Blätterteig
DIRECTIONS / ZUBEREITUNG
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.
2. Die Pfirsiche waschen, entkernen und in nicht zu dicke Spalten schneiden. Eine beschichtete geriffelte Pfanne aufheizen und die Pfirsichspalten kurz ohne Fett anbraten, bis sie “Grillstreifen” bekommen – das geht natürlich auch auf einem richtigen Grill. Zur Seite legen und etwas abkühlen lassen.
3. Ein Backblech mit Backpapier auslegen. Den Blätterteig zu einem Kreis zuschneiden, auf das Blech legen und die Ränder in einem dünnen Streifen nach Innen schlagen. Mit einer Gabel mehrmals einstechen und dann im Backofen für 5-6 Minuten vorbacken. Herausnehmen und den Blätterteig etwas zusammensacken lassen (wenn er sich zu sehr gewölbt hat, mit einem Küchentuch etwas nachhelfen und nach unten drücken). Die Temperatur auf 175°C (350°F) reduzieren.
4. Die Marzipanmasse auf dem Blätterteigboden verteilen und die gegrillten Pfirsichspalten kreisförmig darauflegen. Mit braunem Zucker bestreuen und die gehobelten Mandeln darauf verteilen. Im Ofen für 30-35 Minuten backen. Herausnehmen, etwas abkühlen lassen und noch warm servieren.
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Here is a version of the recipe you can print easily.
PrintFrangipane Tart with grilled Peaches
- Prep Time: 25
- Cook Time: 40
- Total Time: 70
Ingredients
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
Instructions
- 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.
- 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.
- 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).
- 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.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 6
Hey Marc!
Die Tarte sieht unheimlich lecker aus und ich merke gerade, dass ich Frangipane noch nie gemacht habe :) Ich sollte dein Rezept also unbedingt mal probieren ;)
Viele Grüße,
Jenny
Na dann wird es aber Zeit! Frangipane ist lecker! :)
LG, Marc