Peach and Pistachio Frangipane Tart Recipe

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Ingredients

Count

Nutrition

865

Calories

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Ingredients:

Serving

1 1/4 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
6 tbsp (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tbsp (or more) ice water
1 large egg yolk
1/2 cup plus 2 tbsp shelled natural unsalted pistachios (about 3 oz)
1/4 cup plus 1 tbsp sugar
2 tsp grated orange peel
1/8 tsp baking powder
3 tbsp unsalted butter, room temperature
1 large egg
1 1/2 lb peaches (about 4 large), peeled, halved, pitted, each half cut into 4 slices
3 tbsp strained apricot jam

Directions:

For crust: Mix flour, sugar, and salt in processor. Add butter; using on/off turns, cut in until coarse meal forms. Add 3 tablespoons ice water and egg yolk; process until moist clumps form, adding more ice water by teaspoonfuls if mixture is too dry. Gather dough into ball and flatten into disk. Wrap in plastic and refrigerate 1 hour. (Can be prepared 1 day ahead. Keep refrigerated.)
Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1 inch. Fold in overhang and press, forming double-thick sides. Chill 30 minutes.
Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake crust until light brown around edges, about 20 minutes. Remove foil and beans. Bake crust until golden brown, about 15 minutes longer. Cool 10 minutes. Maintain oven temperature.
For filling: Process 1/2 cup pistachios, 1/4 cup sugar, orange peel, and baking powder in processor until nuts are finely ground, scraping down sides occasionally. Add butter and egg; process until blended. Spread frangipane evenly over bottom of crust.
Toss peaches with remaining 1 tablespoon sugar in large bowl to coat. Arrange peach slices, rounded side down, in concentric circles atop frangipane, pushing slightly to adhere. Bake until frangipane is puffed and golden in center, about 55 minutes. Cool tart to room temperature.
Melt apricot jam in heavy small saucepan over medium heat. Brush warm jam over peaches. Chop remaining 2 tablespoons pistachios and sprinkle over top. Cut tart into wedges and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	865.34 Kcal (3623 kJ)
Calories from fat	700.79 Kcal
		% Daily Value*
Total Fat	77.87g	120%
Cholesterol	240.27mg	80%
Sodium	107.44mg	4%
Potassium	326.29mg	7%
Total Carbs	39.57g	13%
Sugars	19.34g	77%
Dietary Fiber	3.17g	13%
Protein	7.06g	14%
Vitamin C	7.8mg	13%
Vitamin A	0.9mg	30%
Iron	0.8mg	5%
Calcium	57.7mg	6%

Amount Per 100 g
Calories	364.59 Kcal (1526 kJ)
Calories from fat	295.26 Kcal
		% Daily Value*
Total Fat	32.81g	120%
Cholesterol	101.23mg	80%
Sodium	45.27mg	4%
Potassium	137.47mg	7%
Total Carbs	16.67g	13%
Sugars	8.15g	77%
Dietary Fiber	1.33g	13%
Protein	2.98g	14%
Vitamin C	3.3mg	13%
Vitamin A	0.4mg	30%
Iron	0.3mg	5%
Calcium	24.3mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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