Fresh Peach & Almond Tart
French frangipane almond cream tart filled with ripe sliced peaches in puff pastry.
In a nutshell: This authentic french fresh peach & almond tart comes together in just 60 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Elegant summer pastry featuring rich almond cream (frangipane) topped with delicate fan-patterned peach slices.
Key Equipment
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Chef's Pro-Tips
- Ensure Balanced Room Temperature: Having butter, milk, and eggs at comfortable room temperature allows emulsions to form cleanly, resulting in the tenderest crumb for fresh peach & almond tart.
- Test with a Toothpick: Insert a wooden skewer or toothpick into the center; look for a few moist crumbs rather than wet batter or a bone-dry stick.
Ingredients
8
servings
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3 ripe peaches, thinly sliced
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1 sheet puff pastry dough, thawed
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1 cup almond flour
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⅓ cup unsalted butter, softened
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⅓ cup granulated sugar
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1 large egg
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½ tsp almond extract
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2 tbsp sliced almonds, for topping
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Step-by-Step Instructions
Make Frangipane
Beat softened butter and sugar until fluffy. Add egg, almond extract, and almond flour to create smooth almond filling.
Assemble
Roll out puff pastry onto baking sheet. Spread almond cream leaving 1-inch border. Arrange peach slices neatly over cream.
Bake
Sprinkle sliced almonds over top and bake at 375°F (190°C) for 35 minutes until pastry is puffed and golden brown.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
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View on AmazonFrequently Asked Questions
No — the skins are thin and soften in the oven. Just slice the peaches thinly and arrange them over the almond cream.
Yes — this frangipane base works beautifully with pears, plums, apricots, or apples. Give firmer fruits a few extra minutes in the oven.
The puff pastry should be puffed and deep golden brown, and the almond filling set. That takes about 35 minutes at 375°F.
It's best served the day it's baked, but you can make the frangipane a day ahead and refrigerate it. Assemble and bake the day you plan to serve.
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