Peach And Pistachio Frangipane Tart
Serves: 3
Shirley Senger
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
59
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour1 tsp
Salt1 large
Egg Yolk2 tsps
Orange Peel (grated)1 tsp
Baking Powder1 large
Egg3 tbsps
Apricot Jam (strained)Directions:
1
For crust: Mix flour, sugar, and salt in processor
2
Add butter; using on/off turns, cut in until coarse meal forms
3
Add 3 tablespoons ice water and egg yolk; process until moist clumps form, adding more ice water by teaspoonfuls if mixture is too dry
4
Gather dough into ball and flatten into disk
5
Wrap in plastic and refrigerate 1 hour
6
(Can be prepared 1 day ahead
7
Keep refrigerated
8
) Roll out dough on lightly floured surface to 12-inch round
9
Transfer to 9-inch-diameter tart pan with removable bottom
10
Trim overhang to 1 inch
11
Fold in overhang and press, forming double-thick sides
12
Chill 30 minutes
13
Preheat oven to 375°F
14
Line crust with foil; fill with dried beans or pie weights
15
Bake crust until light brown around edges, about 20 minutes
16
Remove foil and beans
17
Bake crust until golden brown, about 15 minutes longer
18
Cool 10 minutes
19
Maintain oven temperature
20
Mix flour, sugar, and salt in processor
21
Add butter; using on/off turns, cut in until coarse meal forms
22
Add 3 tablespoons ice water and egg yolk; process until moist clumps form, adding more ice water by teaspoonfuls if mixture is too dry
23
Gather dough into ball and flatten into disk
24
Wrap in plastic and refrigerate 1 hour
25
(Can be prepared 1 day ahead
26
Keep refrigerated
27
) Roll out dough on lightly floured surface to 12-inch round
28
Transfer to 9-inch-diameter tart pan with removable bottom
29
Trim overhang to 1 inch
30
Fold in overhang and press, forming double-thick sides
31
Chill 30 minutes
32
Preheat oven to 375°F
33
Line crust with foil; fill with dried beans or pie weights
34
Bake crust until light brown around edges, about 20 minutes
35
Remove foil and beans
36
Bake crust until golden brown, about 15 minutes longer
37
Cool 10 minutes
38
Maintain oven temperature
39
For filling: Process 1/2 cup pistachios, 1/4 cup sugar, orange peel, and baking powder in processor until nuts are finely ground, scraping down sides occasionally
40
Add butter and egg; process until blended
41
Spread frangipane evenly over bottom of crust
42
Process 1/2 cup pistachios, 1/4 cup sugar, orange peel, and baking powder in processor until nuts are finely ground, scraping down sides occasionally
43
Add butter and egg; process until blended
44
Spread frangipane evenly over bottom of crust
45
Toss peaches with remaining 1 tablespoon sugar in large bowl to coat
46
Arrange peach slices, rounded side down, in concentric circles atop frangipane, pushing slightly to adhere
47
Bake until frangipane is puffed and golden in center, about 55 minutes
48
Cool tart to room temperature
49
Melt apricot jam in heavy small saucepan over medium heat
50
Brush warm jam over peaches
51
Chop remaining 2 tablespoons pistachios and sprinkle over top
52
Cut tart into wedges and serve
53
Toss peaches with remaining 1 tablespoon sugar in large bowl to coat
54
Arrange peach slices, rounded side down, in concentric circles atop frangipane, pushing slightly to adhere
55
Bake until frangipane is puffed and golden in center, about 55 minutes
56
Cool tart to room temperature
57
Melt apricot jam in heavy small saucepan over medium heat
58
Brush warm jam over peaches
59
Chop remaining 2 tablespoons pistachios and sprinkle over top
60
Cut tart into wedges and serve