Quickly knead the dough from the given ingredients - add a little cold water if the dough doesn't want to combine into a uniform mass.
375 g wheat flour - all-purpose, 30 g sugar, 170 g butter, 1 egg, a little cold water
2
Briefly knead the dough on the counter and divide into two portions - approximately 2/3 and 1/3 in size.
Step 2 - prepare the pan
1
Grease the tart pan with butter and sprinkle with flour or breadcrumbs.
2
Roll out the larger portion of dough thinly to a size slightly larger than the tart pan.
3
Carefully transfer the dough to the pan and thoroughly line the bottom and sides of the pan with it.
4
Trim the excess dough with a sharp knife and add the trimmings to the reserved piece of dough.
5
Place the pan with the dough in the refrigerator to chill - for about an hour.
Step 3 - prepare the almond cream
1
Beat together butter and powdered sugar for a few minutes - until the mixture becomes fluffy and light in color.
110 g butter, 100 g powdered sugar
2
Add one egg at a time and half of the flour to the butter mixture - mix briefly on low speed of the mixer - just until combined.
2 eggs , 75 g wheat flour
3
Add the ground almonds and mix briefly.
100 g almonds
Step 4 - prepare the tart
1
Spread the almond cream over the chilled dough and smooth the surface.
2
Wash the peaches and slice them.
approx 400 g peaches
3
Arrange the fruit tightly on the almond cream.
Step 5 - prepare the dough lattice
1
Roll out the reserved dough thinly and cut into strips.
2
Arrange them into a decorative lattice on top of the tart.
3
Carefully seal the strips with the dough and trim the excess dough with a sharp knife.
4
If you wish, you can lightly knead these pieces, roll them out, and cut out small cookies with cutters, which can also be placed on top of the cake, or baked separately.
5
You can additionally brush the top of the dough with an egg beaten with a little milk.
Step 6 - bake the tart
1
Place the tart pan in an oven preheated to 180 degrees Celsius (top/bottom heat mode) and bake for about 50 minutes.
2
After baking, let the cake cool, and before serving, sprinkle with a little powdered sugar.
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The recipe video is in Polish, but you can watch it to see the step-by-step process.
Today, a shortcrust almond tart with peaches is recommended as a sweet summer dessert. Shortcrust pastry filled with almond frangipane cream, plus plenty of fresh, juicy, and sweet peaches. This combination of flavors makes every bite of the cake taste like a hot, warm summer. Be sure to check out my step-by-step recipe and bake such a shortcrust cake with peaches for your loved ones!
Shortcrust cake with peaches and almonds – notes
I’m taking advantage of the season for delicious juicy peaches and baking various cakes with them. Today, I opted for this appetizing shortcrust tart filled with almond frangipane cream and peach slices. The cake tastes excellent right after baking and slight cooling – then I recommend it with a scoop of your favorite ice cream. The cake stores very well and is just as tasty after a few days. The tart will be perfect as a dessert with coffee, but also for special occasions, or a garden barbecue. Be sure to try it and let me know in the comments under the recipe how you liked it!
What ingredients are essential for baking an almond tart?
To prepare this tart, you will need a few basic ingredients. Below is a condensed list of the products I used and possible substitutes.
butter – you will need butter for both the pastry and the almond filling – a total of 280 g, so roughly 1.5 blocks of 200 g butter. I recommend extra butter with about 82% fat content – especially for the cream. For the shortcrust pastry, it can optionally be a mix or vegetable butter, but with traditional butter, the pastry will be tastier.
almonds – for the almond cream, you will need 100 g of ground almonds; I had ground almonds with skin, which is why the cream is slightly darker. If you use blanched almonds, the cream will have a nice light color.
peaches – I used flat peaches, you can use regular peaches – you don’t need to peel them. Out of season, canned peaches will also work.
How to make the perfect shortcrust pastry for a tart – tips
I like to make shortcrust pastry with slightly softened butter. This makes combining the ingredients into a smooth and perfect dough very quick. Additionally, such dough is easier to roll out and line the pan with. After lining the pan with the dough, I put it in the fridge for at least an hour so that the dough chills properly. This will ensure that the tart crust bakes nicely and doesn’t shrink during baking.
Dough strips for the lattice on top are also easier to handle when the dough is slightly warmed and more elastic. Then it tears less into pieces, and it’s easier to arrange a nice lattice on top of the cake.
How many calories does an almond tart with peaches have?
In the table below the recipe, I provided the calorie count for 100 g of the tart. If you divide the cake into 12 roughly equal portions, each piece will have slightly more calories – specifically – 367 kcal (carbohydrates – 40 g, proteins – 8 g, fat – 19 g). Considering the use of butter and almonds, which are high-calorie ingredients, this is still a very friendly calorie count ;) All the more reason I see no contraindications to baking this peach cake :)
How to store a peach tart?
If you don’t eat the tart on the first day, it’s best to store it in the refrigerator. Then, before serving, take it out of the fridge half an hour earlier so that the cake warms up. It’s good to cover the cake on the counter with a cake dome or lid so that it doesn’t dry out.
If you like such delicious shortcrust tarts, be sure to try my other sweet tart recipes baked with various fillings. I also highly encourage you to follow my Instagram profile, where you’ll find my recipes in a very easy-to-save-for-later format.
Recommended recipes for peach cakes
If you love peaches, be sure to check out my other recipes for sweet baked goods with these delicious fruits. Here I recommend three such recipes, among others, and many more on the blog. You are warmly invited.
Video Recipe: Almond tart with peaches
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Peach Frangipane Tart Recipe
Today, I’m sharing a Frangipane Tart—a crisp shortcrust pastry shell filled with a rich almond cream. For a delicious, fresh twist, I’ve topped it with sliced fresh flat peaches (donut peaches), which give the tart a wonderful summer flair.
Check out my recipe for the perfect shortcrust pastry and learn how to make the almond frangipane cream from scratch. My recipe includes preparation photos and a short video where I show you my process, ensuring this summer peach tart turns out perfectly for everyone! You absolutely have to try it!
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