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

Scale

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