Peach Pistachio Frangipane Tart

 

This PEACH PISTACHIO FRANGIPANE TART is a summertime spin-off of another beloved tart on the blog, this Apple and Tahini Frangipane Tart. Stone fruits and pistachio are flavour besties! I’ve been wanting to make this peach and pistachio combination for so long. These fruit tarts are hella easy to make, thanks to frozen puff pastry and the easiest frangipane spread. If you haven’t made frangipane before, this is your sign to do it.

Frangipane is ubiquitous in French pastries and traditionally an almond paste made with almond flour, butter, sugar and egg (and sometimes a bit of flour). In this case, the pistachio frangipane is made with store-bought pistachio cream (aka my latest obsession in a jar), butter, sugar and egg. In mere minutes, you will have a sublime spreadable paste that you’ll have to resist spooning directly into your mouth! While it isn’t traditional to use pistachio cream in frangipane, that’s what I had on hand (for making my treat of the summer — adffogato with pistachio cream) and it sure is delicious. Feel free to substitute pistachio butter / pistachio paste in this recipe for an equally wonderful outcome.

You can choose to bake the PEACH PISTACHIO FRANGIPANE TART the traditional way — right side up — or assemble/bake them upside-down like I did (remember the viral 2023 Tiktok trend for upside down pastry? Like that!) The recipe has directions for both ways depending on your preference. Save a few of those nice peaches (or nectarines or apricots) and make this tart to enjoy while stone fruits are in season!

Eat well and be well,

Sonia 🍑

 

 

recipe head notes — peach pistachio frangipane tart:

  1. what is frangipane

    Frangipane is traditionally an almond paste made with almond flour, butter, sugar and egg (and sometimes a bit of flour). In this case, a pistachio frangipane is made with store-bought pistachio cream (aka my latest obsession in a jar), butter, sugar and egg. see note 2 below for more about pistachio cream.

  2. what is pistachio cream

    Pistachio cream is a thick Italian spread made of pistachios or pistachio paste, sugar, milk and white chocolate. It’s consistency is similar to Nutella. Depending on the brand, there may be other ingredients like oil, soy lecithin and flavouring. In this Peach Pistachio Frangipane Tart, you can easily substitute pistachio butter if you can’t find pistachio cream.

 

Peach Pistachio Frangipane Tart

Recipe makes 10 individual tarts.

Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes

INGREDIENTS

For the Pistachio Frangipane (see note 1 above):

¼ C pistachio cream — note 2

¼ C + 2 tbsp granulated sugar       

4 tbsp (56g) unsalted butter, softened

1 egg, room temperature

pinch salt

For the tart:

1 450g-package puff pastry, defrosted according to package directions

2-3 small peaches, thinly sliced

Drizzles of honey

Egg wash (1 egg whisked with 1 tbsp water)

2 tbsp chopped pistachios

Optional: lemon juice to brush on peach slices to reduce browning

Optional: powdered sugar for dusting on finished tart

METHOD

Make pistachio frangipane: In the bowl of a stand mixer with the paddle attachment, add butter, sugar and pistachio cream (or pistachio butter). Beat on high 3 minutes. Scrape down sides. Add the egg and salt. Beat a final time until incorporated and mixture is smooth. Frangipane can be made ahead and stored in the fridge up to 5 days or up to 2 months in the freezer and defrosted to use.

Preheat oven and prepare baking sheet(s): Preheat oven to 400f and line a baking sheet with parchment. If a second baking sheet can fit side by side in your oven, line a second baking sheet as well to bake all 10 tarts at the same time. Otherwise, bake in two batches (I did 6 tarts in the first batch, then 4 tarts in the next batch).

Prepare pastry base: Unroll defrosted puff pastry on a baking sheet. If your dough came in two sheets, overlap them a little and lightly roll the seam to adhere. Cut puff pastry into 10 equal portions. Divide pistachio frangipane among the tarts, which should be about 2 tablespoons per tart. Spread out in an even layer, leaving a ½” border.

Pro tip 1 keep pastry well-chilled: If at any point during assembly, the pastry is getting warm and soft, pop the whole tray in the fridge or freezer to chill 5 minutes. This makes them a lot easier to handle and results in flakier pastries when baked too.

Pro tip 2 brush lemon juice on peaches to minimize browning (optional): To reduce browning of the peach slices during baking, brush with lemon juice before baking.

Assemble and bake: You can choose to bake the tarts the traditional way or upside-down per the fun 2023 viral Tiktok trend, which is what I did this time. Follow the different instructions below.

a.   If baking up-side down:

On the parchment, drizzle a bit of honey (I do about 1 teaspoon) in 6 equally-distanced spots where the tarts will be. Brush peach slices with lemon juice if you want. Arrange peach slices (lemon juice side facing up) on top of the honey, slightly overlapping. Take the pastry from the fridge and place them frangipane-side down on top of the 6 arranged piles of peaches. Brush pastry tops with egg wash. Bake 20 minutes or whenever pastry is puffed and golden. Rest a few minutes to cool slightly. Using a wide silicon spatula or fish spatula, slide it under the entire tart and carefully flip over. You may need to gently nudge the edges loose before flipping if the frangipane is stuck to the parchment along the crispy edges (the yummiest part). Garnish with chopped pistachios and a dusting of powdered sugar if desired.

b.   If baking tarts right-side up (traditional):

Brush edges of pastry with egg wash. Arrange sliced peaches on top, slightly overlapping. Brush peach slices with lemon juice if you want. Bake 20 minutes or whenever pastry is puffed and golden. Rest a few minutes to cool slightly. Drizzle with honey. Garnish with chopped pistachios and a dusting of powdered sugar if desired.

 

Enjoy!

 
 

Let me know what you think of this recipe in the comments below. Or if you make this recipe, tag me on Instagram @ saltnpepperhere or on TikTok @ sonia.saltnpepperhere. I would love that!