Fresh Peach Frangipan Tart

FM Staff

Yield: one 9-in. tart , 8 servings

PASTRY DOUGH:
1⁄4 cup butter, softened
1⁄4 cup sugar
1⁄4 tsp. salt
2 large egg yolks
1 cup flour
FILLING:
1⁄3 cup almond paste
1⁄4 cup sugar
2 Tbsps. butter, softened
1⁄4 tsp. salt
1 large egg
2 large egg whites
3 Tbsps. flour
2 large fresh peaches (9 oz. ea.), peeled,
pitted
2 Tbsps. apricot preserves, melted

1. For the dough: In a food processor, whirl butter, sugar and salt until combined. Add egg yolks; beat well. Add flour; whirl just until combined. Shape the crumbly mixture into a flattened ball. Cover in clear plastic wrap; refrigerate until well chilled, at least 1 hour.
2. Preheat oven to 350ºF. Coat a 9-in. tart pan with removable bottom with non-stick cooking spray. Roll out dough between floured sheets of waxed paper; fit into tart pan. Line with aluminum foil and fill with pie weights. Bake until pale gold, about 8 minutes. Remove foil and weights.
3. For the filling: In a food processor, whirl almond paste, sugar, butter and salt until combined. Add egg and egg whites; whirl until
combined. Add flour and whirl until ingredients are blended. Transfer mixture to baked tart shell. Cut each peach into 16 slices; arrange over almond mixture. Place on a rimmed baking sheet. Bake until center of filling is set, 40-45 minutes. Brush peaches with preserves. Cool to room temperature before cutting.
4. Slice into 8 equal portions and serve with crème anglaise, if desired.

Recipe from Pastry Chef John Cheng, Café 57, Hearst Corporation, New York. Photo from the Chilean Fresh Fruit Association.