Peach Bouquet Frangipane Tart
Not so trick question: what’s better than a bouquet of flowers that will eventually die on you? A bouquet of peach roses nestling in a frangipane tart that will end up in your satisfied tummy. Cha ching!
This was inspired for Valentine’s day because as I mentioned before, the hubby doesn’t appreciate flowers, he appreciates dessert. And naturally I can assist him with showing the appreciation, everyone’s a winner.
This is a great idea if you’re having a dinner party and want to show off some skills, the roses are fairly easy to put together and the result is super pretty. Plus, it tastes divine, if you love frangipane this will be a bit of you.
Here’s the recipe!
Prep Time: 1 hour and 30 minutes
Total Time: 2 hours
For the Cinnamon Sweet Shortcrust Pastry:
200g plain flour
0.5 tsp salt
1 tbsp ground cinnamon
1 tbsp caster sugar
110g unsalted butter, cubed and chilled
4-5 tbsp cold water
For the Frangipane Filling:
100g unsalted butter
100g caster sugar
2 large eggs
50g plain flour
80g ground almonds
1/8 tsp almond extract
For the Peach Flowers:
4 large ripe, but firm peaches
1 cinnamon stick
1 tsp vanilla extract
Squeeze of lemon juice
Make the pastry. In a food processor, add flour, salt, cinnamon and sugar and pulse to combine. Add cubed butter and pulse a few times until just combined, 5-7 or so pulses. Whisk 4 tbsp of water with the egg and add to mixer, pulsing just until the dough starts clumping together- don’t over mix! Turn the dough out onto some cut cling film, flatten into a disk and wrap it up tightly. Refrigerate for at least 30 minutes to an hour.
Meanwhile, prepare the peach flowers. Cut the peaches in half, remove the stone and thinly slice with a mandolin or a sharp knife. Getting them really thin is key, to be able to roll them into roses. Place them in a medium bowl and set aside. In a small pan, combine honey, lemon, vanilla extract and cinnamon stick. Heat through just until it comes to a boil. Remove from the heat and pour over the sliced peaches. Mix to combine and set aside.
Preheat the oven to 200°C/ 180°C fan. Remove the pastry from the fridge and on a lightly floured surface, roll out the pastry into a rough rectangle to fit a 36 x 12cm loose-bottomed tart tin. Line the tin with the pastry, pressing into every nook and cranny, I use a bit of rollled dough to do this. Go over the overhanging pastry with a rolling pin to neaten the edges. Cut some parchment paper, line the inside of the tin and fill with baking beans. Blind bake for 12 minutes until the pastry feels dry to the touch. Remove the baking beans and parchment and bake for a further 5 minutes, until the pastry is very lightly golden. Set aside to cool whilst you make the filling.
Make the frangipane filling. In a medium bowl, using a handheld whisk, combine butter and sugar until pale and fluffy. Begin beating in the eggs one at a time. Stir in the flour, ground almonds and almond extract. Spoon the frangipane into the pastry and smooth down using a small offset spatula or back of a spoon.
Make the peach roses. Arrange 3-4 peach slices lengthwise, overlapping each slightly, on a clean surface. Roll the peaches from left to right to create a rose. Press the roses gently into the frangipane, just to adhere, not too far in as the frangipane will rise during baking. Don’t worry if the roses aren’t perfect. Repeat with the remaining peaches, placing the roses in the prepared dish as your work. Place the tart in the fridge for 15 minutes to chill.
Turn the oven down to 180°C/160°C fan and bake the tart for another 25-30 minutes until the frangipane is golden and risen. Let cool in the tin before taking the tart out.
Slice and serve. Yum!