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Peach and almond tart recipe

Peach and almond tart recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts

This is a simple recipe with easy homemade pastry. Use creme fraiche instead of yoghurt, if desired.

17 people made this

IngredientsServes: 8

  • For the pastry
  • 250g plain flour
  • 100g caster sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 50ml water
  • 50ml oil
  • For the filling
  • 1 tin of peaches in fruit syrup
  • 100g ground almonds
  • 1 egg
  • 25ml milk
  • 125g natural yoghurt
  • 2 tablespoons caster sugar
  • 1 tablespoon peach syrup (from the tin)

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. Preheat the oven to 180 C / Gas 4.
  2. Prepare your pastry by mixing the dry ingredients with water and oil till the mixture comes together to form a ball. Roll out the pastry on a flat surface and use it to line a tart tin or pie dish.
  3. Drain the tinned peaches, reserving the syrup, and into large chunks. Sprinkle 1/5 of the ground almonds over the pastry base, then cover with the peaches.
  4. Mix the egg, milk, yoghurt, sugar and 1 tablespoon peach syrup in a bowl.
  5. Pour the mixture over the peaches. Bake for 40 minutes.

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Reviews & ratingsAverage global rating:(2)

For the pastry

  • 250g/9oz plain flour, plus extra for dusting
  • 150g/5½oz fridge-cold unsalted butter, cut into small pieces
  • 1 tbsp caster sugar
  • 1 medium free-range egg, beaten
  • 1 tbsp cold water

For the filling

  • 175g/6oz unsalted butter, softened
  • 175g/6oz golden caster sugar
  • 125g/5oz ground almonds
  • 65g/2½oz plain flour
  • ½ tsp sea salt flakes
  • ½ tsp baking powder
  • 2 medium free-range eggs, beaten
  • ½ tsp vanilla extract
  • 5 tbsp good-quality raspberry jam
  • 4 firm, ripe peaches, cut in half, stones removed
  • large handful fresh raspberries
  • large handful flaked almonds
  • whipped cream, to serve

Peach and Almond Galette

Preheat oven to 375°F. Line large baking sheet with parchment. Combine 1/4 cup almonds, almond paste, 5 tablespoons flour, sugar, and salt in processor until almonds are ground. Add butter pulse until almond topping begins to clump together. Transfer topping to medium bowl.

Step 2

If necessary, roll pastry to 11-inch round. Transfer to prepared sheet. Brush crust with some beaten egg. Sprinkle with 1/4 cup almond topping. Toss peaches with 1 tablespoon flour in large bowl. Add 1/3 cup topping toss again. Spoon peaches onto crust, leaving 1 1/4-inch border and mounding in center. Sprinkle remaining topping over peaches. Fold crust up at edges, pleating as needed. Brush crust edges with beaten egg.

Step 3

Bake galette until crust is golden brown, peaches are tender, and juices are bubbling thickly, about 50 minutes. Transfer galette on paper to rack to cool. Sprinkle remaining 1 tablespoon almonds over. Cool completely. Cut into wedges and serve with whipped cream or ice cream.

Recipe Summary

  • ⅓ cup sliced almonds
  • 1 ½ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • ¾ teaspoon salt
  • ½ cup (1 stick) cold unsalted butter, cut into 8 pieces
  • 3 to 4 tablespoons ice water
  • ¼ teaspoon almond extract
  • 8 to 9 large peaches (about 2 3/4 pounds), pitted and sliced about 1/2 inch thick
  • ¾ cup granulated sugar
  • 1 ½ tablespoons cornstarch
  • ¼ teaspoon ground Saigon cinnamon
  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon turbinado or granulated sugar for garnish

Toast the almonds: Preheat the oven to 300°. Scatter the almonds in a single layer on a baking sheet and bake, stirring occasionally, until golden brown, about 15 minutes. Remove from the oven and cool completely.

Make the pastry: Process the almonds in a blender or food processor until finely chopped. Add the flour, granulated sugar, and salt and pulse to combine. Add the butter and pulse until it resembles small peas. Add the ice water, 1 tablespoon at a time, and almond extract, and process just until the dough comes together and forms a ball around the blades. (Do not overprocess.) Remove the dough from the processor, wrap it in plastic wrap, and chill at least 30 minutes or overnight (or freeze up to 2 months).

Place a rack in the upper third of the oven and preheat to 375°.

Make the filling: Place the peach slices in a large bowl. In a small bowl, stir together the granulated sugar, cornstarch, and cinnamon until well blended. Add the sugar mixture to the peaches, stirring gently.

Turn the dough out onto a floured pastry cloth or surface and roll into a 16-inch circle using a floured rolling pin. Fold it in half, transfer to an ungreased 10-inch cast iron skillet, and gently unfold the pastry, fitting it into the bottom of the pan and allowing the excess pastry to hang over the edge. (Don't bother to trim the dough&mdashany unevenness adds to the rustic quality of the tart.)

Spoon the peach mixture into the pastry, mounding it in the middle. Gently fold the edges of the pastry up around the filling, overlapping them in soft folds. Take care that the pastry doesn't tear around the edge of the tart or the juices will escape during baking.

Whisk together the egg and water in a small bowl. Brush the egg wash over the pastry and sprinkle it with the turbinado sugar. Bake until the pastry is golden brown and the fruit is hot and bubbly, 35 to 40 minutes. Let cool for 1 hour to set the juices and serve warm

Peach Frangipane Tart

This post may contain affiliate links. Please read my disclosure policy.

There is nothing I don’t love about a summer fruit galette: the sugared and golden crust, crisp and flaky throughout the delicate ratio of fruit to pastry the rustic look of dough enveloping fruit.

At the height of stone-fruit season, I love nothing more than making these free-form tarts, always with a layer of frangipane slicked over the pastry, the combination of almond cream, warm fruit and buttery pastry nothing short of perfection.

But if I were feeling nitpicky and had to find one fault with this dessert it would be its circular shape, which doesn’t lend itself to feeding a crowd. And in this season of backyard celebrations, the height of which is nearing, feeding the masses is the name of the game, one at which cobblers and crisps, in the fruit-dessert category at least, succeed in particular.

But if a pie can be made to feed a crowd, so too can a galette, in spirit if not form. This past Sunday, instead of dividing my favorite tart dough into two halves destined for free-form tarts, I rolled it into a large rectangle and tucked it in a jelly roll pan. After smearing the whole batch of frangipane over its surface and arranging half a dozen sliced peaches over top, I brushed the fruit with melted butter, sprinkled it with sugar, and threw the slab “galette” in the oven.

Forty minutes later, the tart emerged, slices of fruit glistening, frangipane bubbling through the crevices. In rectangular form, the tart lacks only an outer inch of pastry per serving, a small compromise for feeding the hungry masses, nothing a little extra scoop of vanilla ice cream can’t make up for. Have a happy Fourth, Everyone.

This tart dough basically follows the classic 3:2:1 (flour:fat:liquid) by-weight ratio with the additions of sugar and salt:

This is the only pastry dough I make — I use it for pies, galettes, tarts, any sweet dessert requiring some sort of pastry shell. You can make it in the food processor if you have one, but it is easy to make using just a fork and knife as well:

When made with almond flour, the frangipane will be a lovely pale yellow:

If you don’t feel like buying almond flour, you can grind your own almonds, which will make the frangipane darker in color and coarser in texture but the flavor will still be great:


Peaches Love Almonds

This low carb peach almond tart might be the best thing that happens to you this summer. You can freeze it and it comes out of the freezer and heats up beautifully.

I took inspiration from the Chez Panisse Almond Tart I made here. I switched out the shortbread for a almond flour tart crust and the sugar with Swerve. The great news is that Swerve now makes a brown sugar that is amazing.

I caramelized some peaches with the almonds before adding it to the heavy cream and baking which seems like a dessert you could never consider low-carb.

Peach Tart with Almond Cream

Combine flour with sugar and place on a working surface in a mound. Cut butter into small pieces and place at the edges of the well. Place beaten egg in the well. Chop with a knife to make crumbly dough, then knead with your hands to make smooth dough. Shape dough into a ball and wrap with plastic wrap. Refrigerate for 1 hour.

For the filling: bring butter and eggs to room temperature. Blanch peaches with boiling water, rinse with cold water and peel, pit and cut into slices.

Butter tart pan and sprinkle with flour. Roll out dough on a floured surface until slightly larger than tart pan, line pan with dough and make an edge all around. Prick with a fork several times and refrigerate.

For the filling, combine butter with sugar and vanilla sugar and beat until creamy. Add eggs and whisk thoroughly. Add almonds, cream, almond extract and flour. Spread cream on tart base. Arrange peaches decoratively and press lightly. Bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes.

Remove from oven and cool slightly. Remove from a pan and place on a cake plate. Dust with powdered sugar and serve.

Let&rsquos start by making the best buttery crust. Making the pastry crust from scratch is such an easy step. I know that recipe by heart and soon you will too.

First, in a small bowl, cream the butter with the sugar. Add in the egg and mix some more until it has a very creamy appearance. (see picture below)

Then, in another large bowl or a clean surface, make a well with the flour and pour the mixture in. Fold in with a spatula or bench scraper if you have one until the dough is smooth.

Wrap it in cellophane and let it rest in the fridge for 20 minutes maximum.

Roll the dough on a lightly floured surface.

To transfer your pie dough to your dish (I used a 9-inch pie plate), roll your dough onto the rolling pin and unroll it on the pie plate.

A few tips:

I forgot to get my butter out, it is still hard: Grab your cheese grater to make &lsquograted butter&rsquo, it will help you work the butter to a cream state, especially if you are using a stand mixer.

Don&rsquot over-work the dough: Once you have combined all the ingredients and your crust is assembled and looks smooth, stop working on it. The dough will become hard and tough to spread.

Do you have more questions? I made a whole post about my homemade pie crust, this is a reliable recipe to make your own fruit tart. There are a lot of details and step by step if you need more guidance than the recipe card at the end of this post.

Vegan peach and almond galette

This dish is a celebration of a booming peach season here in Greece. Peaches (and their smooth cousins – nectarines) are everywhere and you’ll be crazy not to fill your boots. They are cheap, sweet and succulent. I guess I could have used them in a healthy smoothie, but the truth is that I made this tart to placate my sweet tooth as no matter how many times I make a resolution to quit desserts, I simply cannot go through with it. Normally, I am more of a chocolate fiend, but when fruit is this good you have to give it a starring role.

This cake is also a celebration of Greece and its amazing produce: sun-kissed peaches, olive oil and almonds. As you know, Greece going is through a really tough time at the moment and people are, understandably, distressed. They have had a lot of hardship already and don’t know what the future holds for them. It’s so sad to see decent, hard-working people have their dreams shattered and livelihoods endangered by widespread corruption and the power abused by a select few. My heart really goes out to them. Guys, the Greek economy may be not in a good shape, but the sun is still ALWAYS shining, the sky and the sea are the most gorgeous blue, the food is wonderful and people are generous and friendly. Do come and see for yourself! Just a word of warning – it may happen that once you visit, you may not want to leave – trust me, I speak from personal experience:).

Peach and Almond Mini-Tarts

Peach halves tucked into an almond pastry crust and sprinkled with sliced almonds and sugar make for cute personal-sized tarts!


  • ⅔ cups Whole Toasted Almonds, Chilled
  • 2 Tablespoons Sugar
  • 1 cup Flour
  • ½ teaspoons Salt
  • ½ cups Cold Unsalted Butter, Diced
  • 2 Tablespoons To 3 Tablespoons Of Ice Water
  • 4 whole Soft, Ripe Peaches
  • 4 teaspoons Granulated Sugar
  • 4 Tablespoons Sliced Almonds


In a food processor, grind together the almonds and 2 tablespoons sugar until a fine meal forms. Add the flour and salt and pulse to mix, then add the cold butter cubes and pulse until well blended. With the machine running, add ice-cold water one tablespoon at a time, until dough clumps together. Collect dough together and sandwich between plastic wrap, flattening into a large (

10-inch round) and thin disc. Chill in the refrigerator for about 30 minutes.

Meanwhile, prepare peaches. Cut each peach in half (slicing through the crease down the side of the fruit), then twist the halves around the stone. One half should be easily released from the stone. Remove the stone from the other half (I find the tip of a knife helps to pry it out), and then carefully peel off the skin.

Remove almond dough from refrigerator and, keeping it sandwiched between the plastic, roll out until it is around 1/4-inch thick. Remove the top layer of the plastic wrap and then, using a 4-inch diameter round fluted biscuit cutter, cut out 8 circles of dough. (Note: The almond dough becomes very soft at room temperature, but don’t worry! The trick to keeping the dough intact is to peel the plastic wrap off of the dough circles, instead of trying to lift the dough off of the plastic.)

Line each of eight 3-inch diameter ramekins with a circle of dough, then fit a peach half, cut side up, snugly on top.

Bake 15 minutes in at 375 F. Raise temperature to 400 F and sprinkle each peach with a 1/2 tablespoon slivered almonds and 1/2 teaspoon granulated sugar. Continue baking at 400 F for about 20 more minutes. These tarts are best enjoyed still slightly warm from the oven.

Watch the video: Βάση για γλυκές τάρτες. Άκης Πετρετζίκης


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