Fresh Peach and Hazelnut Frangipane Tart
One 12” Tart
Three ripe peaches
Crust:
1 ¼ cups toasted hazelnuts (in total – you will use 4 Tbsp for the frangipane)
1 ½ cups all-purpose flour
3 Tbsp granulated sugar
8 ounces (1 stick butter)
1 tsp vanilla paste
2 egg yolks
Frangipane:
2 whole eggs
¼ cup ground hazelnuts
4 Tbsp granulated sugar
1 tsp vanilla paste
1 tsp Chinese Five-Spice Powder
1) Preheat your oven to 350 degrees.
2) Make and bake the crust: In a food processer, finely grind the 1 ¼ cups hazelnuts. Remove 4 Tbsp and set aside for the frangipane. Add the flour and sugar and pulse to mix evenly. Add the vanilla paste and 2 egg yolks. Process until the dough just comes to a ball. Press the dough into a tart shell with a removable bottom. Freeze the shell for ten minutes before baking. Bake the shell for 20 minutes until the center appears dry and set. Cool slightly on a wire rack.
3) Make the frangipane: Wipe out the food processer. Add the reserved 4 Tbsp ground hazelnuts, the two eggs, sugar, vanilla and Five-Spice. Process until evenly mixed and slightly foamy. Pour into glass bowl and set aside.
4) Cut the peaches in half and remove the pit. Cut each half in to ¼” slices, retaining their shape. Stir the frangipane one more time and pour into the baked shell. Arrange five of the peach halves in a circle within the crust and slightly fan them open. Add the final half in the center of the shell and also slightly fan open. Liberally sprinkle the peaches with additional granulated sugar.
5) Bake for 30-35 minutes until the frangipane has risen and cracked. Then, if desired, broil for an additional 1-2 minutes to char the peaches. Cool the tart on a wire rack at least an hour before removing from the pan.
