Peach Tarts with Frangipane Filling Peach Tarts with Frangipane Filling

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

Bite into a pillowy puff pastry tart topped with luscious frangipane filling and the fruit of the moment: peaches, freshly picked for dessert.

  • Prep time 25 minutes
  • Total time 50 minutes
  • Portion size 6 servings





In food processor, pulse together almond flour, sugar and butter until well combined. Add flour, egg, maple syrup and almond extract; pulse until smooth. Set aside.


On work surface, roll out pastry into 10-inch square; cut into 6 rectangles. Place rectangles on parchment paper-lined baking sheet, about 2 inches apart. Using fork, prick rectangles, leaving 1⁄2-inch border. In small bowl, whisk egg yolk with 1 tsp water; brush over borders at edges.

Preheat oven to 400°F. Divide reserved frangipane filling among rectangles, spreading to borders. Arrange peaches over filling.

Bake until tarts are golden brown, about 25 minutes. Let cool. Sprinkle with thyme. Sprinkle with almonds and drizzle with maple syrup (if using).

Nutritional facts PER SERVING: about

  • Calories 310
  • Total fat 19 g
  • Saturated fat 3 g
  • Cholesterol 70 mg
  • Sodium 150 mg
  • Total carbohydrate 29 g
  • Fibre 3 g
  • Sugars 14 g
  • Protein 6 g
  • Iron 1.5 mg
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Baking & Desserts

Peach Tarts with Frangipane Filling