We bought some wonderfully tasty peaches at the Lawrence Farmers’ Market last weekend—it is stone-fruit season after all—and had to think of a good use for all of them. They would be delicious just eaten plain or with vanilla ice cream, but that would be too easy. So, here’s my recipe for a peach and frangipane tart with a cardamom crust.
The pâte brisée base with cardamom is warm and inviting, which makes it a perfect fika treat. Better yet, this crust pairs well with the fluffiness of the frangipane and smoothness of the amaretto syrup on top. The sharpness from the fresh peaches balances out the whole tart and gives it a distinctly summer flair.
Swedes love utilizing seasonal foods in their baking and cooking. While this tart may not technically be Swedish, we draw inspiration from their love of fresh fruit in summer desserts (usually berries) by using what was available to us. Cardamom, however, is a bonafide Swedish favorite and is omnipresent in desserts and fika treats (cardamom buns galore!). Adding cardamom into the crust reminded us of eating our favorite café treats in Stockholm and Norrtälje.
Peach & Frangipane Tart with Cardamom Crust
This delicious tart artfully interweaves peach, amaretto, and cardamom to produce a warm and inviting summer treat. Recipe yields one 12-inch tart.
- 250 g. unbleached all-purpose flour
- 50 g. sugar
- ½ tsp. kosher salt
- 1 stick and 3 tablespoons cold unsalted butter, cubed
- 1 large egg yolk
- 1 tsp. pure vanilla extract
- 1 tbsp. freshly ground cardamom
- 1 stick unsalted butter, softened
- 115 grams sugar
- 115 grams almond flour
- 3 large whole eggs, room temperature
- 2 tbsp. unbleached all-purpose flour
- 1 tsp. pure vanilla extract
- 1 tbsp. amaretto
- Zest from one orange
- ~6 peaches, sliced
- 100 mL amaretto
- 100 mL water
- 2 tbsp. sugar
- Sift together flour, sugar, salt, and freshly ground cardamom.
- Ensure that the cubed butter is as cold as possible. I usually stick mine back in the refrigerator for 5-10 minutes.
- Work butter into the flour mixture with fingers, pinching the cubes of butter until mostly incorporated, or by using a pastry blender. This is a very forgiving dough, so don’t worry.
- Once the butter has been cut in (it should resemble sawdust and clump together easily), add in the egg yolks and vanilla extract.
- Knead dough gently until smooth.
- Chill dough for at least an hour or up to 2 days. I would highly recommend letting it sit overnight as to let the cardamom flavors work their way throughout the dough.
- When ready to make the tart, preheat the oven to 375° F.
- Take out the dough and let it come to room temperature.
- Roll out the dough to about a ¼” thickness between parchment paper.
- Turn dough into the tart pan and mold to shape with fingers. Trim anything hanging over the top so that the crust is even with the top of the tart tin.
- Place tart back in the fridge for 5-10 minutes so that it can firm up.
- Once it is firm, line the tart shell with aluminum foil and fill with beans, rice, or pie weights and blind bake for 25 minutes or until sides are set.
- Remove the pie weights and prick with a fork all over so no air bubbles arise and ruin your beautiful tart shell. Bake uncovered for another 10-15 minutes, until the crust is a light golden brown.
- Remove from oven and set aside to cool slightly before assembly.
- Cream the butter and sugar together until light and fluffy.
- On low speed, alternate adding almond flour and eggs until combined.
- Add in flour, vanilla extract, orange zest, and amaretto and stir until smooth.
- Use right away or transfer to refrigerator for up to 3 days.
Assemble the Tart:
- Ensure your oven is preheated to 375° F.
- Fill the tart shell with frangipane filling, leaving enough room on top for the peaches.
- Arrange sliced peaches on top of the frangipane filling. They will sink some while baking, so don’t press them in too far! Reserve half of one peach for the syrup.
- Bake for 30-35 minutes, until frangipane has risen nicely and is evenly browned on top. If your crust is browning too much, cover the edges with aluminum foil.
- While the tart is baking, make the peach-amaretto syrup. In small saucepan over medium-high heat, whisk together sugar, amaretto, and water.
- Once sugar has dissolved, add in slices from the previously reserved half of a peach. Bring to a boil and let boil for about 15 minutes until a rich pink color is achieved.
- Remove the peach slices and whisk continuously over high heat until the syrup begins to thicken.
- Once the syrup has reached ideal consistency, remove saucepan from heat and wait for the tart to finish baking.
- Once tart is done, move to a wire rack and let cool slightly before brushing with peach-amaretto syrup.
- Let cool. Dust with powdered sugar or crystal sugar if desired and serve. Smaklig måltid!