![]() I made these for a dinner party last weekend and they were a huge hit! I did use my own pastry recipe, however, which is very flaky and better than any I've tried in the past. The guests at my luncheon were all wowed by this relatively simple masterpeice. Coudlnt' really tase the almond paste and the peach didn't look pretty after being baked and refrigerated till next day.Ī dish beyond compare. I made a 8" tart and three 3" tarts instead. Sorry to disagree with everyone else who gave a good review. I cooked it for 35min, and I didn't dot with butter because of all the butter already in the crust and filling. There was more than enough filling, and it was very rich and almondy. It was great, but I made a few changes: I made it as a single 9" tart because I wanted to use my new pan, and I used my own pastry recipe (from the Betty Crocker cookbook, its really easy and rich). I also thought that the recipe could use some clarification - what are the tarts baked on? I'm assuming they are free form and flat on the cookie sheet. This crust turned out terrible and I agree with the reviewer below that you could not taste the almond filling. I loved the almond filling and don't understand why others didn't taste it. I did feel, though, that I'll reserve it only for special occasions. I prepared it along with some other recipes for a picnic, and maybe it was just too much at once. I don't know why-it seems relatively straightforward. The pastry has a delicate crumb that is really the sign of someone who knows what they're doing! That said, this recipe tired me out. This is an exceptional recipe that tastes like it came from a bakery. Bake tarts in upper and lower thirds of oven, switching position of sheets halfway through baking, 25 to 35 minutes, or until crusts are golden and peaches are tender. Sprinkle each tart with about 1/2 tablespoon sugar and dot with butter. Spread each round evenly with about 1 1/2 tablespoons filling, leaving about a 1/4-inch border, and arrange peach slices, overlapping slightly, over filling. Prick rounds all over with a fork and chill 30 minutes. Roll and cut out 4 more rounds from remaining dough in same manner, transferring to another baking sheet. Using a 5-inch saucer or plate as a guide, cut out 4 rounds and transfer to a baking sheet. On a lightly floured surface roll out 1 piece of dough (keeping other piece chilled) into a 12-inch square (about 1/8 inch thick). Bring filling to room temperature before using. Filling may be made 1 day ahead and chilled, covered. In food processor blend filling ingredients until very smooth. Chill dough, wrapped in plastic wrap, at least 2 hours and up to 1 day. Transfer dough to a bowl and stir in just enough ice water to form a ball. Add 4 tablespoons ice water and pulse until barely combined. Add frozen butter and pulse mixture just until it resembles coarse meal. In a food processor pulse together flour, sugar, and salt. ![]() ![]() Layer the tart crust with frangipane and then the peaches, then bake another 40-50 minutes.Cut butter into bits and freeze. Add to the flour/butter mixture and process until dough comes together. Mix an egg yolk, cream, and vanilla together. Add cold butter pieces and process until pea-sized lumps of butter form. The Steps Mix flour, confectioners sugar, and salt. Maybe some early cross-platform marketing? It doesn’t seem a stretch for pâtisseries to capitalize on the almond-scented-glove fad to create an almond cream and call it ‘frangipane.’ Wherever it came from, it’s delicious and I’m a fan. Somehow this got transferred to the French pastries of the time. ![]() His clever invention of an almond scent designed to cover the unpleasant smell of leather gloves created a craze. So how did this family name come to be applied to the silky, delicious almond cream? One story – and certainly the most interesting – is that it is due to the work of one Marquis Muzio Frangipani, a 16th-century Italian perfumer living in Paris. The family name Frangipane comes from frangere il pane, ‘bread breaker’ or ‘break the bread.’ Aside from being the common name for the plant Plumeria, it was also the name of an eleventh-century Roman nobleman. Its lovely almond flavor and velvety, cake-like texture make it a perfect addition to pastries and fruit tarts. ![]() I don’t know why frangipane isn’t that common in American desserts. (I’m including a fun summer playlist at the end of this post as a bonus.) A crispy tart crust, a layer of Frangipane, and lovely white peaches dusted with powdered sugar – you’ll win friends and influence people with this homemade peach frangipane tart. Tomorrow is my favorite holiday, 4th of July, and I can’t wait to share this beauty. This pretty tart makes a perfect bring-along for a summer party, which is exactly what I made it for. – “ Peaches” Presidents of the United States of America. Movin’ to the country, gonna eat a lot of peaches. ![]()
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