Peach-Frangipane Tart
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
58
Spice
42
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 450°F
2
Open crust on work surface
3
Sprinkle with 1 tablespoon flour
4
Rub flour over crust, rubbing out creases
5
Arrange floured side down in 9-inch-diameter tart pan with removable sides
6
Trim and finish edges
7
Pierce all over with fork
8
Bake until light brown, about 10 minutes
9
Cool on rack
10
Reduce oven temperature to 400°F
11
Finely grind slivered almonds in processor
12
Add remaining 1 tablespoon flour, sugar, 2 tablespoons amaretto and butter and puree
13
Add egg and process until well blended
14
Pour into crust
15
Bake until filling begins to brown and is springy to touch, about 15 minutes
16
Cool on rack
17
(Can be prepared 6 hours ahead
18
Let stand at room temperature
19
) Bring medium pot of water to boil
20
Add peaches and blanch 30 seconds
21
Transfer to bowl of cold water, using slotted spoon
22
Peel peaches
23
Cut into slices
24
Drain well
25
Combine preserves and 1 tablespoon amaretto in heavy small saucepan
26
Bring to boil, stirring to melt preserves
27
Boil until slightly thickened, about 30 seconds
28
Brush some preserves over tart filling
29
Arrange peaches atop preserves in concentric circles, overlapping slices
30
Brush with remaining preserves
31
Can be prepared 3 hours ahead
32
Store at room temperature
33
) Preheat oven to 450°F
34
Open crust on work surface
35
Sprinkle with 1 tablespoon flour
36
Rub flour over crust, rubbing out creases
37
Arrange floured side down in 9-inch-diameter tart pan with removable sides
38
Trim and finish edges
39
Pierce all over with fork
40
Bake until light brown, about 10 minutes
41
Cool on rack
42
Reduce oven temperature to 400°F
43
Finely grind slivered almonds in processor
44
Add remaining 1 tablespoon flour, sugar, 2 tablespoons amaretto and butter and puree
45
Add egg and process until well blended
46
Pour into crust
47
Bake until filling begins to brown and is springy to touch, about 15 minutes
48
Cool on rack
49
(Can be prepared 6 hours ahead
50
Let stand at room temperature
51
) Bring medium pot of water to boil
52
Add peaches and blanch 30 seconds
53
Transfer to bowl of cold water, using slotted spoon
54
Peel peaches
55
Cut into slices
56
Drain well
57
Combine preserves and 1 tablespoon amaretto in heavy small saucepan
58
Bring to boil, stirring to melt preserves
59
Boil until slightly thickened, about 30 seconds
60
Brush some preserves over tart filling
61
Arrange peaches atop preserves in concentric circles, overlapping slices
62
Brush with remaining preserves
63
Can be prepared 3 hours ahead
64
Store at room temperature)