There’s something truly enchanting about the moment summer’s warmth gives way to the fresh, sweet fragrance of ripe peaches. I never expected a simple fruit could inspire such delight until I found myself with a basket brimming with juicy peaches from the farmer’s market. On a whim, I decided to transform these golden treasures into irresistible Peach Almond Tartlets.
Imagine this: buttery tart shells cradling a rich almond frangipane, topped with succulent peach slices and a sprinkle of crunchy almonds. Every bite offers a perfect balance of flavors and textures, making it a fantastic dessert that’s both elegant and comfortingly familiar. Whether you’re hosting friends for an evening get-together or simply treating yourself after a long day, these tartlets provide a touch of homemade goodness that fast food could never replicate.
Join me in creating these delightful Peach Almond Tartlets that are sure to become a favorite in your kitchen!
Why You'll Love This Peach Almond Tartlets
- These Peach Almond Tartlets are incredibly easy to make, ensuring that even novice bakers can impress their friends and family.
- The explosion of flavor from the buttery tart shells, rich almond frangipane, and sweet peach slices creates a delightful taste sensation that is sure to satisfy any sweet tooth.
- Their versatility allows you to use different fruits based on the season, making them a year-round treat.
- Plus, the visual appeal of the beautifully arranged peach slices topped with almonds makes them the perfect centerpiece for any gathering.
Peach Almond Tartlets Ingredients
For the Tart Shells
• All-purpose flour – gives the tart shells their structure and flakiness.
• Powdered sugar – adds sweetness and a fine texture to the dough.
• Unsalted butter (cold, cubed) – cold butter creates a tender crust, perfect for these Peach Almond Tartlets.
• Egg yolk – enriches the dough and helps bind the ingredients together.
• Cold water – use sparingly to bring the dough together without making it tough.
For the Almond Frangipane Filling
• Almond flour – adds a rich, nutty flavor and helps create that irresistible filling.
• Unsalted butter (softened) – key for a creamy and smooth frangipane.
• Granulated sugar – sweetens the filling and balances the flavors.
• Large egg – provides moisture and binds the filling together.
• Almond extract – enhances the almond flavor, making the filling aromatic and delightful.
• All-purpose flour – helps thicken the filling and gives it structure.
For the Toppings
• Ripe peaches (sliced) – the star of the tartlet, bringing sweetness and vibrant color.
• Sliced almonds (for garnish) – add a delicious crunch and texture contrast.
• Powdered sugar (for dusting, optional) – a lovely finishing touch for a touch of sweetness and elegance.
Embrace the joy of baking with these simple yet delicious ingredients and watch your Peach Almond Tartlets come to life!
How to Make Peach Almond Tartlets
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Mix Ingredients: In a mixing bowl, combine the all-purpose flour and powdered sugar for a sweet base. This creates a light and tender tart shell that will cradle the delicious filling.
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Add Butter: Incorporate the cold, cubed unsalted butter into the mixture. Mix it until it resembles coarse crumbs, aiming for a texture that feels like tiny pebbles, perfect for a flaky crust.
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Combine Wet Ingredients: Stir in the egg yolk and a tablespoon of cold water at a time. Continue until the dough starts to come together; it should feel moist but not sticky.
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Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to help it firm up, enhancing the crust’s flakiness.
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Prepare the Frangipane: In a bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. This creates the perfect base for your creamy almond filling.
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Add Ingredients: Mix in the almond flour, egg, almond extract, and all-purpose flour. Combine until smooth, aiming for a mixture that’s somewhat spreadable but thick enough to hold up in the tart shells.
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Preheat Oven: While the frangipane is being prepared, preheat your oven to 375°F (190°C) so it reaches the perfect temperature for baking the tartlets.
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Roll and Cut Dough: On a floured surface, roll out the chilled dough to about 1/8 inch thick. Cut circles to fit mini tartlet pans or muffin tins for those charming individual servings.
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Press Dough into Pans: Gently press the dough circles into the tartlet pans, trimming any excess dough that hangs over the edges—this prevents burnt bits during baking.
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Add Frangipane Filling: Spoon the almond frangipane filling into each tartlet shell, filling them about 2/3 full for a perfect cake-like top that complements the peaches beautifully.
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Top with Peaches: Arrange the sliced peaches artistically atop the frangipane filling and sprinkle with sliced almonds for a crunchy and visually stunning finish.
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Bake Tartlets: Place the tartlets in the preheated oven and bake for 25-30 minutes. You’re looking for golden-brown shells and a set frangipane, giving a lovely inviting aroma.
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Cool Slightly: Once done, remove the tartlets from the oven and allow them to cool slightly in the pan before transferring them to a wire rack. This helps maintain their shape.
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Dust for Elegance: Optional – Before serving, dust the tartlets with powdered sugar for a charming touch of sweetness and visual flair.
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Serve and Enjoy: These delightful Peach Almond Tartlets can be served warm or at room temperature, ready to impress your guests with homemade goodness!
Exact quantities are listed in the recipe card below.
What to Serve with Peach Almond Tartlets?
These delightful mini desserts are perfect for any occasion, inviting you to create a complete dining experience.
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Fresh Berry Salad: A medley of strawberries, blueberries, and raspberries adds a vibrant, tangy contrast that lifts the sweet flavors of the tartlets.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream complements the tart’s fruity goodness, creating a decadent dessert duo that feels indulgent.
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Honey Drizzled Yogurt: Creamy yogurt naturally sweetened with honey offers a refreshing balance, enhancing the tartlets’ almond and peach notes.
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Sparkling White Wine: A chilled glass of sparkling wine brings an elegant, bubbly flair to your dessert table, accentuating the tart’s sweet and nutty profiles.
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Mint Lemonade: This refreshing drink serves to cleanse the palate while adding a zesty contrast to the rich frangipane and peaches.
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Almond Biscotti: Crunchy almond biscotti add a satisfying texture while echoing the nuts in the tart, making for a delightful tea time pairing.
A combination of these pairings will elevate your Peach Almond Tartlets into a captivating feast for family and friends!
Peach Almond Tartlets Variations
Feel free to explore these tasty twists that will make your Peach Almond Tartlets uniquely yours!
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Gluten-Free: Substitute all-purpose flour with a mix of gluten-free flour and almond flour for an equally delightful crust.
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Fruit Swaps: Replace peaches with seasonal fruits like raspberries or strawberries for a vibrant flavor burst.
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Nutty Additions: Stir in crushed pistachios or walnuts into the almond frangipane for added crunch and flavor depth.
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Citrus Zing: Add a teaspoon of lemon or orange zest to the frangipane to brighten the flavors and provide a refreshing contrast.
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Vegan Version: Swap the butter for coconut oil and use a flax egg in place of the egg for an egg-free twist.
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Extra Sweetness: Drizzle honey or maple syrup over the tartlets before serving for an extra touch of natural sweetness.
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Spiced Twist: Incorporate a pinch of cinnamon or nutmeg in the frangipane to introduce a warm, spiced flavor that complements the peaches beautifully.
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Savory Option: For a unique take, replace the almond extract with vanilla and top with sliced tomatoes and basil for a savory tartlet perfect for brunch!
How to Store and Freeze Peach Almond Tartlets
Room Temperature: Store leftover tartlets in a cool, dry place in an airtight container for up to 2 days to maintain their freshness.
Fridge: For longer storage, keep the tartlets in the refrigerator for up to 3 days. Make sure they are covered to avoid drying out.
Freezer: Freeze unbaked tartlet shells wrapped individually in plastic wrap for up to 2 months. Just bake from frozen, adding a few extra minutes to the baking time.
Reheating: If reheating baked tartlets, place them in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through. Enjoy your delightful Peach Almond Tartlets!
Make Ahead Options
These Peach Almond Tartlets are a fantastic choice for meal prep, ensuring your dessert is ready when you need it! You can prepare the tart shells up to 24 hours in advance. Simply bake them, allow them to cool completely, and then store them in an airtight container at room temperature to maintain their crispiness. The almond frangipane filling can also be mixed up to 3 days ahead; just refrigerate in an airtight container until you’re ready to fill the tart shells. When it’s time to serve, spoon the filling into the shells, top with sliced peaches and almonds, and bake as directed for delightful treats that taste just as fresh as if made from scratch that day!
Chef's Helpful Tips
- When making Peach Almond Tartlets, ensure your butter is adequately chilled for the pastry to achieve the perfect flakiness.
- Avoid overworking your dough; mix until just combined to prevent a tough crust.
- For the almond frangipane, using room temperature butter helps it blend smoothly with the sugars and eggs, creating a creamy texture.
- Remember to preheat your oven to 375°F to ensure even baking and achieve that gorgeous golden color on your tartlet shells.
Peach Almond Tartlets Recipe FAQs
What ripeness are the peaches for the tartlets?
Absolutely! For the best flavor, use ripe peaches that are slightly soft to the touch but not overly mushy. Look for peaches with a vibrant color and a sweet aroma; this indicates they’re ready to shine in your tartlets!
How should I store leftover Peach Almond Tartlets?
You can keep your leftover tartlets in an airtight container at room temperature for about 2 days. If you want them to last a bit longer, store them in the fridge for up to 3 days. Just make sure they’re well-covered to prevent drying out.
Can I freeze Peach Almond Tartlets?
Yes, indeed! For freezing, it’s best to wrap unbaked tartlet shells individually in plastic wrap and store them for up to 2 months. When you’re ready to bake, just pop them in the oven from frozen, adding a few extra minutes to the baking time to ensure they cook through properly.
What should I do if my tartlet shells are too tough?
Oh no! If you find your tartlet shells are tough, it might be due to overworking the dough. Always mix until just combined and ensure your butter is cold. For the next batch, handle the dough lightly and avoid adding too much cold water.
Are these tartlets suitable for those with nut allergies?
No, they are not. The almond flour and almond extract play a crucial role in the flavor and texture of these Peach Almond Tartlets. If you’re looking for a nut-free alternative, consider using a seed flour like sunflower seed flour to keep a nutty flavor without the allergens.
How can I make the tartlets more visually appealing?
Very easily! To enhance their appeal, try arranging the peach slices in a circular pattern for a beautiful presentation. Additionally, dusting them with powdered sugar just before serving adds a lovely finishing touch that makes them look extra special!
Equipment
- Mixing bowl
- tartlet pans
- Rolling Pin
- Wire rack
Ingredients
For the Tart Shells
- 1 cup all-purpose flour gives the tart shells their structure and flakiness.
- 2 tablespoons powdered sugar adds sweetness and a fine texture to the dough.
- 1/2 cup unsalted butter (cold, cubed) cold butter creates a tender crust.
- 1 large egg yolk enriches the dough and helps bind the ingredients together.
- 2 tablespoons cold water use sparingly to bring the dough together.
For the Almond Frangipane Filling
- 1 cup almond flour adds a rich, nutty flavor.
- 1/2 cup unsalted butter (softened) key for a creamy and smooth frangipane.
- 1/2 cup granulated sugar sweetens the filling and balances the flavors.
- 1 large egg provides moisture and binds the filling together.
- 1 teaspoon almond extract enhances the almond flavor.
- 2 tablespoons all-purpose flour helps thicken the filling.
For the Toppings
- 3 medium ripe peaches (sliced) the star of the tartlet.
- 1/4 cup sliced almonds add a delicious crunch.
- powdered sugar powdered sugar (for dusting, optional) a lovely finishing touch.
Instructions
Preparation
- In a mixing bowl, combine the all-purpose flour and powdered sugar.
- Incorporate the cold, cubed unsalted butter into the mixture until it resembles coarse crumbs.
- Stir in the egg yolk and a tablespoon of cold water at a time until the dough starts to come together.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- In a bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Mix in the almond flour, egg, almond extract, and all-purpose flour until smooth.
- Preheat your oven to 375°F (190°C).
- On a floured surface, roll out the chilled dough to about 1/8 inch thick.
- Press the dough circles into the tartlet pans, trimming any excess dough.
- Spoon the almond frangipane filling into each tartlet shell, filling them about 2/3 full.
- Arrange the sliced peaches atop the frangipane filling and sprinkle with sliced almonds.
- Place the tartlets in the preheated oven and bake for 25-30 minutes.
- Remove the tartlets from the oven and allow them to cool slightly before transferring to a wire rack.
- Optional: Dust the tartlets with powdered sugar before serving.
- Serve warm or at room temperature.
