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
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
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 .