Peaches have always held a special place in my heart, especially since they were a staple in my childhood summers.

Lately, however, I've found that local Romanian peaches aren't quite as juicy and sweet as I remember.

It was after a trip to Sifnos that I rediscovered my love for peaches, thanks to Greece's exceptional produce. When I got back, I decided to give Romanian peaches another go. I ended up turning them into something truly delicious—a frangipane tart.

And this easy-to-make dessert ended up being the perfect way to celebrate the fruit, combining a buttery, flaky crust with a rich almond cream filling. So let me tell you how to prepare this amazing tart.

Making the Dough

• In a food processor, combine your flour, cold butter, buttermilk, and egg.

‍

‍

• Pulse until you have a smooth dough. If it's too dry, add a drop of ice-cold water.
• Wrap it in plastic and refrigerate for an hour.
• Once chilled, roll the dough out to about 2-3 mm thickness and place it in your tart pan, trimming the edges.
• Pierce the dough with a fork.

‍

‍

• Cover it with tin foil, and fill with baking beans.
• Pre-bake the crust at 180°C for 20 minutes.

‍

‍

• Then remove from the oven and let it rest.

Preparing the Filling and Topping

• Using a mixer, cream the butter and sugar together until fluffy.
• Add the eggs one by one, then the vanilla and Amaretto.
• Mix in the two types of flour to create a smooth almond mixture.
• Pour the almond filling into the pre-baked tart shell.

‍

‍

• Slice your peaches and arrange them on top of the almond mixture.
• Bake at 180°C for another 30 minutes or until golden.

‍

‍

• Once baked, brush the tart with a glaze made from jam and water for extra shine and sweetness. Let it cool before serving.

A Brief History of Frangipane

The frangipane recipe has a storied history dating back to 17th-century France, despite its Italian namesake, Marquis Muzio Frangipani.

Originally, it was a custard tart flavored with almonds. However, over time, the dessert evolved into the frangipane cake we know today, with its rich almond filling replacing the original custard.

The frangipane tart is now a beloved dessert across Europe, often paired with fruits like pears, plums, and, of course, peaches.

Differences Between the Original and Our Version

The classic frangipane cake recipe uses simple ingredients like butter, sugar, eggs, and almonds, but we've made some slight alterations.

Our version incorporates buttermilk in the dough for added tenderness, and we use a peach topping instead of the more traditional pear or plum.

We also finish the tart with a light jam glaze, enhancing both the sweetness and visual appeal. The result? A dessert that's slightly modernized while still paying homage to the frangipane origin.

Frequently Asked Questions

Before we say our goodbyes, don't forget to check out the most frequently asked questions regarding frangipane.

Q: Can you freeze frangipane tart?

A: Yes, you can freeze both the raw dough and the fully baked frangipane tart. If freezing the baked version, let it cool completely before wrapping it tightly in plastic wrap and aluminum foil. It can last up to 3 months in the freezer. Thaw it in the fridge overnight before serving.

Q: What is frangipane in baking?

A: Frangipane is an almond-flavored filling made from a mixture of butter, sugar, eggs, and ground almonds. It's used in various pastries, most commonly tarts.

Q: What is frangipane made of?

A: The key ingredients in the frangipane recipe are butter, sugar, eggs, ground almonds, and sometimes a flavoring like vanilla or Amaretto. The filling is rich and nutty, complementing the crisp tart crust.

Q: Frangipane vs. Marzipan: What's the difference?

A: While both frangipane and marzipan are almond-based, they differ in texture and use. Marzipan is a firmer, sweeter paste used for molding and decorating cakes. In contrast, frangipane is a softer, creamier filling used in baked goods.

Q: What fruits can you pair with frangipane?

Besides peaches, you can use plums, pears, cherries, apples, and even figs with your frangipane cake recipe. These fruits complement the almond flavor beautifully.

Conclusion

This frangipane tart is a delightful way to make use of ripe seasonal fruits, whether you're working with peaches, plums, or pears.

The combination of the buttery crust and rich almond filling makes for a truly satisfying dessert that's easy to prepare and perfect for any occasion. Plus, it's a great recipe to have on hand for when you want to impress with minimal effort.

If you want to try this almond cream recipe, the full recipe is available on YouTube. Don't forget to like, comment, and subscribe to our channel, and tag us on Instagram to show off your beautiful frangipane cake creations!

‍