Wine peach tart with frangipane (almond cream)

If you are looking for a soft, delicate cake that leaves a delicious taste in your mouth, you will love the recipe that Rosa ( Pemberley Cup&Cakes ) brings us. This is not just a peach cake, but it is filled with a delicious and delicate almond cream. The peaches, on the other hand, come with a touch of wine and cinnamon that give the cake a special touch. Her explanations will help you with every step, because it is within everyone's reach to prepare it!

Although it is more than tempting to give the oven a break as soon as summer arrives, it is even more tempting for me to prepare and enjoy a good homemade dessert with top quality ingredients and an unbeatable combination of flavours and textures, as is the case with this succulent peach tart .

Mediterranean glass vase with rope , Le Creuset ceramic teapot , Le Creuset ceramic glasses , Kusmi Tea tin and Pallarès bread knife

As soon as I discovered the peaches from Conservas Serrano that I used to make this recipe – marinated in Rioja wine and cinnamon and with a light syrup – I knew immediately that all my baking skills would be put to work thinking of how to create the next dessert of the summer. And of any season of the year, since this is a top-quality preserved fruit, we no longer have to wait for its season to arrive to be able to enjoy it.

So, once the fruit issue was resolved, I decided to add a delicious almond cream, my favourite version of frangipane, soft and very easy to prepare . And as a final touch, the matter was settled with a base of sablée pastry (or sweet shortcrust pastry) to finish delighting the staff with its irresistible texture, crunchy and melting at the same time. I admit, I may not be the most impartial person in the world right now when it comes to this recipe, but the truth is that I have always been fascinated by this type of fruit tarts, whether fresh or preserved, and at home it has been a success.

And to counteract the effects of the necessary time in the oven, I can't think of a better solution than to accompany this peach tart with a generous portion of ice cream; the contrast is simply spectacular.

Ingredients (for 8-10 servings)

All ingredients must be at room temperature, unless otherwise indicated.

For sablée dough (sweet shortcrust pastry):

• 200 g of normal wheat flour (+ extra flour for kneading)
• 55 g of powdered sugar
• ¼ teaspoon salt
• 125 g unsalted butter, very cold (even frozen), cut into small cubes (+ extra butter for greasing)
• 1 egg yolk (L)

For the frangipane (or almond cream):

• 90 g unsalted butter
• 90 g white sugar
• 1 egg (L)
• 15 ml (1 tablespoon) orange juice
• 90 g of ground raw almonds
• 35 g of soft wheat flour
• ¼ teaspoon salt

For the fruit filling:

• 6 peach halves in wine with cinnamon in syrup (approx. 350 g) (if you don't have any, you can use peach in syrup )
• 40 g (2 tablespoons) apricot or peach jam for brushing
• 5 ml (1 teaspoon) of the peach syrup

Elaboration

From the sablée dough:

1. Sift the flour together with the icing sugar and salt into a large bowl and mix well with a whisk until all the ingredients are well combined.
2. Next, add the cold butter, cut into small cubes, and work it with your fingertips until it is more or less integrated into the mixture of dry ingredients from the previous step. It is important to avoid manipulating it excessively and to provide as little heat as possible, otherwise the butter would soften and the gluten in the flour would develop and the dough would end up acquiring an elastic texture instead of flaky , as is the objective. We should end up with a texture like irregular floury crumbs.
3. Now we add the egg yolk, lightly beaten, and we mix it in just enough, in the same way as we did in point 2.
4. Next, we compact the mixture obtained with our hands (at first it may seem that it will not be possible to make it cohesive, but when it comes into contact with our hands everything will integrate without any problem and will take shape) and we shape the dough into a ball, we wrap it in transparent film and refrigerate it for at least 1 hour .
5. After this time, remove the dough from the refrigerator and, if it is too hard, let it acclimatize to room temperature for about 5-10 minutes.

Le Creuset rolling pin , Bérard flour spoon , MasterClass baguette board and Serrano wine peach

6. Meanwhile, grease the inside of a 36 x 10 x 2.5 cm non-stick rectangular mould with a removable base (like this one from De Buyer ) with a little melted butter and the help of a pastry brush .
7. Next, roll out the dough using a lightly floured rolling pin on a floured work surface, giving it a rectangular shape about 5 cm larger than the base of the mould and a little more than 0.5 cm thick (about ¾ cm is fine), always moving the rolling pin from the centre outwards. To roll it out more easily, you can place it between two sheets of baking paper or cling film.
8. Once rolled out, transfer it to the mould, taking care not to break it. As this is a rather brittle dough, to make it easier to handle, fold half of the dough over the rolling pin (like a clothesline), place the fold over the centre of the mould, unfold to cover both halves and adjust well so that it adapts perfectly to the inner shape of the container. The advantage of this dough is that it is very malleable and any cracks can be easily repaired with your fingers and even regrouped and rolled out again as many times as necessary, as long as it has not softened excessively, in which case, we would refrigerate it for the time necessary to be able to work with it without difficulty.
9. Next, we roll the rolling pin over the edge of the mould to trim off the excess dough and thus achieve perfect edges.
10. Next, since this type of cake requires partial pre-baking before going into the oven, we must prepare it correctly. Although there are other methods, I usually use the traditional one, which consists of repeatedly pricking the base of the dough with a fork, covering it with cling film and refrigerating it for about 15-20 minutes until the dough hardens slightly.
11. While we wait for it to cool, we preheat the oven (electric and without air) to 190ºC, with heat above and below.
12. Once the base of our cake has cooled, we remove the mold from the refrigerator, remove the transparent film, completely cover the inside with baking paper (it is better to wrinkle and stretch it beforehand so that it adapts better to the shape of the inside of the mold) and fill it with ceramic baking balls to prevent the dough from rising during baking.

Buyer rectangular mould , Kitchen Craft ceramic balls and Bérard flour scoop

13. Next, place the mold on the oven tray and bake at medium height for about 20-25 minutes until the dough acquires a nice golden color.
14. Remove from the oven, place the mould on a rack and, being very careful not to burn yourself, remove the baking paper and the ceramic balls. Turn off the oven and let the dough cool completely in the mould before filling.

Preparation of frangipane (or almond cream):

1. Once the base of our pie has cooled, we will begin to prepare the filling. In a medium bowl, combine the ground almonds, flour and salt with a whisk until obtaining a homogeneous mixture. Set aside.
2. In the bowl of our electric mixer , fitted with the paddle attachment (or in a large bowl using a spatula or wooden spoon), beat the butter vigorously for 1-2 minutes until you achieve a smooth, creamy texture.
3. Next, add the white sugar and continue mixing at the same intensity for about 3-4 more minutes until obtaining a homogeneous and spongy consistency that is visibly paler.
4. Next, add the egg and mix, now gently, until well integrated.
5. Now add the orange juice and mix just enough to obtain a uniform mixture.
6. Finally, we add the mixture of ground almonds, flour and salt that we had reserved (point 1) and mix just enough to combine.

Preparation for assembly and baking of the cake:

1. Preheat the oven again (electric and without air) to 180ºC with heat above and below.
2. Cut the peaches into slices about 0.5 cm thick and place them in a strainer over a large bowl to collect the excess liquid.
3. Once cold, fill the shortcrust pastry base of our tart with the almond or frangipane cream up to ¾ of its capacity and smooth the surface with the help of a small spatula or the back of a spoon.
4. Next, we place the peach slices on the almond cream following the design that appeals to us the most, overlapping them slightly so that the frangipane does not get between them and make them sink.
5. Finally, we place our tart on the oven tray and bake at medium height for about 40-45 minutes until the filling has set and the surface is lightly browned.

Rectangular de Buyer mould , glass vase with Mediterranean rope , Le Creuset ceramic teapot , Le Creuset ceramic glasses , Kusmi Tea tin and Pallarès bread knife

6. Remove from the oven and let cool in the pan on a rack for about 20 minutes before removing from the pan (the fruit may be partially covered by the almond cream, which tends to rise a little during baking, but will go down after a few minutes out of the oven).
7. Meanwhile, lightly heat the peach or apricot jam together with 1 teaspoon of the peach syrup, just enough until it becomes semi-liquid.
8. Once the frangipane has relaxed, using a pastry brush, gently brush the surface of the fruit with the warm jam (if the jam has pieces of fruit, it is a good idea to strain it before spreading it over the fruit), taking care not to brush it over the frangipane.
9. Finally, unmold (it will not be necessary to remove the base of the mold, this will prevent it from breaking) and serve still warm or at room temperature.

It can be stored refrigerated and well covered for 3-4 days. It is best to remove it from the refrigerator about 15-20 minutes before serving.

Grades

• Likewise, we can prepare this tart with almost any fruit (pears, apples, strawberries, berries, etc.) and, especially, with stone fruit (apricots, nectarines, plums, etc.), both canned and fresh.
• In the same way, we can choose to use a conventional round mould for this type of cake (about 23-25 ​​cm Ø max. for these quantities) or even prepare it in the form of individual tartlets .
• Ceramic baking balls are really practical and make the task of this type of recipe much easier, so I think they are a very interesting utensil if we are going to use them frequently. Failing that, some kind of alternative weight is usually used, usually dried legumes (chickpeas, beans, lentils or even rice).

I hope you'll be encouraged to try it and find out which is your favourite version; it will be difficult to find the words... Greetings and happy week,

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