Peach Almond Tartlets Recipe
Introduction
These Peach Almond Tartlets are a perfect blend of buttery crust, nutty frangipane filling, and fresh juicy peaches. Easy to make and elegant to serve, they bring a touch of summer sweetness to any occasion.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2-3 tablespoons cold water
- 1/2 cup almond flour
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 1 tablespoon all-purpose flour
- 2-3 ripe peaches, sliced
- 2 tablespoons sliced almonds (for garnish)
- Powdered sugar (for dusting, optional)
Instructions
- Step 1: In a mixing bowl, combine the all-purpose flour and powdered sugar. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and add cold water one tablespoon at a time until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Step 2: In another bowl, beat the softened butter and granulated sugar until light and fluffy. Add the almond flour, egg, almond extract, and all-purpose flour. Mix until well combined and smooth.
- Step 3: Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough to about 1/8 inch thick. Cut out circles to fit your mini tartlet pan or muffin tin. Press the dough circles into the tartlet pan, trimming any excess.
- Step 4: Spoon the almond frangipane filling into each tartlet shell, filling them about two-thirds full. Arrange the peach slices on top of the filling and sprinkle with sliced almonds.
- Step 5: Bake in the preheated oven for 25-30 minutes, or until the tartlet shells are golden and the filling is set. Remove from the oven and let cool slightly in the pan before transferring to a wire rack.
- Step 6: Optional: dust with powdered sugar before serving. Serve warm or at room temperature for a delightful dessert.
Tips & Variations
- Use ripe but firm peaches to avoid excess moisture that can make the crust soggy.
- Substitute pear slices for peaches for a fall twist.
- For extra flavor, toast the sliced almonds lightly before sprinkling on top.
- If you prefer, add a splash of vanilla extract to the frangipane for subtle sweetness.
Storage
Store the tartlets in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently in a low oven (about 325°F or 160°C) for 5–10 minutes to refresh the crust before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the tartlet shells ahead of time?
Yes, you can prepare and chill the dough up to 2 days in advance. You can also partially bake the shells and store them for a day before filling and finishing the tartlets.
What can I use if I don’t have almond flour?
You can substitute finely ground blanched almonds or make your own almond flour by grinding almonds in a food processor until fine. Avoid almond meal with skins for a smoother texture.
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Peach Almond Tartlets Recipe
- Total Time: 1 hour
- Yield: 8–10 mini tartlets 1x
Description
These Peach Almond Tartlets combine a buttery, flaky tart shell with a rich almond frangipane filling and fresh peach slices on top, baked to perfection. This elegant yet simple dessert is perfect for summer gatherings or a special treat, offering a wonderful balance of fruity sweetness and nutty richness.
Ingredients
For the Tartlet Shells:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter (cold, cubed)
- 1 large egg yolk
- 2–3 tablespoons cold water
For the Almond Frangipane Filling:
- 1/2 cup almond flour
- 1/4 cup unsalted butter (softened)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 1 tablespoon all-purpose flour
For the Topping:
- 2–3 ripe peaches (sliced)
- 2 tablespoons sliced almonds (for garnish)
- Powdered sugar (for dusting, optional)
Instructions
- Prepare the Tartlet Shells: In a mixing bowl, combine the all-purpose flour and powdered sugar. Add the cold, cubed unsalted butter and cut it into the dry ingredients until the mixture looks like coarse crumbs. Stir in the egg yolk, then add cold water one tablespoon at a time until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
- Make the Almond Frangipane Filling: In a separate bowl, beat the softened unsalted butter with granulated sugar until light and fluffy. Add almond flour, the egg, almond extract, and all-purpose flour, mixing until the batter is smooth and well combined.
- Assemble the Tartlets: Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Cut out dough circles to fit into a mini tartlet pan or muffin tin. Press the dough circles into the pan and trim any excess dough. Spoon the almond frangipane filling into each tart shell, filling about two-thirds full. Arrange peach slices evenly on top and sprinkle with sliced almonds.
- Bake: Place the tartlets in the preheated oven and bake for 25 to 30 minutes until the crust is golden and the almond filling is set. Remove from the oven and let cool slightly in the pan before transferring to a wire rack to cool further.
- Serve: Optionally dust the tartlets with powdered sugar before serving. Enjoy these tartlets warm or at room temperature as a delicious and elegant dessert.
Notes
- Ensure the butter for the tartlet shell is cold to achieve a flaky crust.
- You can substitute fresh peaches with canned or frozen peaches when out of season, but fresh is preferred for best flavor.
- Chilling the dough is essential to prevent shrinking during baking.
- For a more pronounced almond flavor, you can add a splash of amaretto or almond liqueur to the filling.
- These tartlets can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: peach almond tartlets, almond frangipane tart, mini fruit tarts, summer dessert, peach dessert
