You'll need some ripe peaches, I don't bother with peeling them but if you prefer then go ahead! The peaches should be thin-medium sliced, not too thick. I tried using all custard powder and no all-purpose flour and it did not work out well. This is also thickening and binding like the flour is but it helps provide a creamier base to the batter. All-Purpose/ Plain Flour. This helps bind everything together.I do find the texture changes when you use homemade vs store-bougth almond flour since homemade almond flour I have found is moister than store-bought. Be careful with this, almond extract is very potent, with vanilla I often measure with my heart but you can't do that with almond extract! I adore the vanilla flavor paired with almond, just make sure you use real vanilla not the imiation stuff! To do this quickly you can place the two eggs in a bowl of warm water for 5 minutes before using. In order for your eggs to properly incorporate into the butter and sugar mixture you'll need to make sure they are at room temperature. This recipe doesn't require a lot of sugar, making this tart perfect for a mid-morning snack, just sayin' 😉 Since we need to cream the butter and sugar together you'll need to make sure your butter is softeend to room temperature. You don't need a food processor, I have made it by hand many times too! Just be careful when rolling it you want it on a lightly floured surface, if you add too much flour just use a pastry brush to brush it off of the pastry.
#FRANGIPANE TART HOW TO#
Click through to the pastry post to see step-by-step photos on how to make it. I make mine quite quickly with the help of a food prcoessor. For this simple peach and almond tart you'll need:
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