Tuesday, August 09, 2011

Peach-Frangipane Tarts

Every supermarket shelves are brimming with summer fruits like nectarines, plums, peaches, cherries, berries and I love them all. I like eating them as it is but at times I will get some not so sweet ones so I will use them in my baking and they taste equally good. I wanted to try my hand at making frangipane tarts and with a handful of peaches left in my fridge, I thought it was time. The tarts taste so good and I regret not making this sooner. I am definitely going to bake this again and it will be with some other fruits.

Ingredients for Pastry:
From My Kitchen Snippets

210 gram flour
113 gram cold butter – cut into cubes
2 tbsp sugar
1/4 tsp baking powder
1/4 tsp salt
1 egg yolk
1-2 tbsp cold water

1. Put flour, butter, sugar, baking powder and salt into a food processor fitted with metal blade. Process until the mixture resembles fine breadcrumbs.
2. Then add in the egg yolk. With the motor running, add in the cold water in tiny trickles, until the pastry just hold together.
3. Remove from the processor, press together into a ball, wrap in plastic wrap and place in the fridge to rest for half an hour.


Ingredients for Frangipane Cream:
Adapted from Honey Bee Sweets with some minor changes

113 gram butter – room temperature
100 gram powder sugar
160 gram almond meal
1 tbsp flour
2 eggs
1 tbsp milk powder
½ tsp essence vanilla
5 fresh peaches – sliced thinly
3 tbsp apricot jam – for glazing the tarts


1. In a mixing bowl, cream butter, icing sugar and vanilla together until well combined. Add the eggs one at a time and beat until well mixed.
2. Add in the flour, almond meal and milk powder. Mix until well combined and set it aside.
3. Greased 8 tart pans (I used 3” diameter tart pans) and pre-heat the oven to 375 degree F. Roll out the pastry and line the tart pans. Spoon the frangipane cream into the pastry tarts and fill it to about 2/3 full.
4. Top it with some sliced peaches. Repeat the same to the rest of the tart shells. Baked for 25-30 minutes until the top is golden brown.
5. Heat up the apricot jam in the microwave for 20 seconds. Brush it all over the warm tarts.

I'm submitting this post to Aspiring Bakers#10-Easy as Pie hosted by Not the Kitchen Sink .

18 comments:

ReeseKitchen said...

Aiyo, you make me drooling again!!! I love tarts especially fruit tarts. Thanks for sharing this lovely recipe..:)

Moni said...

This fruit tarts looks so delicious!
Thanks for the recipe!:-))

Anonymous said...

Hi Gert!

Em..another one of my favourite. Those tarts looks so nice and juicy. How much are the price of houses over there? Ha!ha!ha!

Yen

Food Dreams said...

Frangipani is one of my favorite desserts! Another recipe to try out soon... those pics looked so tempting!!

hankerie said...

Nice one. I also made some Pâte sucrée yesterday. Check out my blog entry. Malaysia Boleh! BTW, can we link each other?

Anncoo said...

Gert, this peach tart is so pretty and looks very yummy too! Thought of grabbing one of them now :)

wendyywy said...

Aww.. so nice.
This year peaches are slightly cheaper, RM3.99/fruit.

Sonia (Nasi Lemak Lover) said...

I like fruit tarts too, this sound so nice.

Shereen said...

Nice, Gert...some even looked like roses.It's winter here but I see summer fruits everywhere too...very confused now..hahaha.I'm very tempted to try this tart out and will have to force the boys to help me eat them too:)Too bad I'm not living next door to you or else I'll just minta sebijik from you.Thanks for the recipe.

Jeannie said...

So pretty and bet they taste delicious too!

lena said...

frangipane cream? i wonder how they taste like...

ICook4Fun said...

Reese, you are most welcome.

Moni, you are welcome.

Yen, the houses here sells between 315 K to 550 K. Still interested??

Jenn, thank you.

Hankerie, thanks for stopping by and I will check out your blog

Ann, you live so far away from me is not I will share it with you :)

Wendy, peaches here is about between $0.99 cents - $1.69 a pound.

Sonia, this is really good. Hope you try it out one day.

ICook4Fun said...

Shereen, yea now we have summer fruits all year round. Some came from Chile and Mexico. Yea still can't understand why that two guys tak suka fruits. Hope you try this out as it is really good. Not only sebiji but 6 biji pun boleh :)

Jeannie, thank you.

Lena, it taste buttery and nice fragrant of Almond.

Zue Murphy said...

The fruits are good during this summer time. I am afraid I will eat them fresh before I can bake. Your tart looks good.

Nami | Just One Cookbook said...

This is my first time here and oh boy I looooooove your fruit tarts!!!

Shu Han said...

they look beautiful! can imagine them being sold in a bakery, and i'll gladly pay for them!

meeso said...

Those are a pretty dessert!

Everybody Eats Well in Flanders said...

Hi Gertrude

Came across your blog recently, u have a really marvellous collection of recipes. :)

I love to eat frangipane tarts, it's often sold in supermarts here in Belgium so I dun have to bake my own. But it's nice to know what goes behind the making of a frangipane tart. :)

cheers
Bee