Ingredients
Scale
- For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/4 cup ice water
- For the Almond Cream:
- 1/2 cup almond flour
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 large egg
- 1/2 teaspoon almond extract
- 4–5 ripe peaches, sliced
Instructions
- Make the Crust: In a food processor, pulse flour, sugar, and salt. Add cold butter; pulse until coarse crumbs. Add ice water until dough just comes together. Form into a disc, wrap, and refrigerate 30 mins. Roll out, transfer to a 9-inch tart pan, trim, and crimp edges. Prick bottom with a fork; refrigerate 15 mins.
- Make the Almond Cream: Cream butter and sugar until fluffy. Beat in egg and almond extract. Stir in almond flour.
- Assemble and Bake: Preheat oven to 375°F (190°C). Spread almond cream over crust. Arrange peach slices on top. Bake for 35-40 mins, until golden. Cool completely before serving.
Notes
- For a richer crust, use all butter and no shortening.
- Feel free to add a glaze to the peaches after baking, such as a simple apricot glaze.
- Prep Time: PT45M
- Cook Time: PT40M
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Protein: 5g