If you haven’t had peaches and almonds together, you’re missing out (like, really). This beautifully simple Almond and Peach Tart is based on the British Bakewell Tart, comprised of a buttery crisp shortcrust base, a thin layer of jam, and a soft, nutty almond cream (sometimes called frangipane).
What Makes this Almond Peach so Special?
The filling! I am using my Peach Filling from my Peaches and Cream Pop Tarts recipe, which tastes just like peaches (not excessive amounts of sugar). I’ve included a tip for making a quick version with cornstarch in the recipe notes.
Peaches and almonds are a match made in heaven, and with almond flavor in the almond cream (aka frangipane) as well as the sliced almonds on top, you will not be missing out on flavor – or texture.
What is a Bakewell Tart?
The Bakewell Tart is a British classic which originates from Bakewell, England – although versions of this can be found throughout Europe. It consists of a crisp shortcrust pastry, a thin layer of jam (often raspberry), and an almond cream.
It’s one of my favorite pastries to get when I visit my in-laws in England – and you can get them in bakeries or convenience stores!
Tips for Making the Best Tart
- Don’t overwork the dough – mix and knead just until it’s cohesive
- Chill (or freeze) before baking – freeze the shell before baking to keep the butter from melting too fast and the tart from shrinking
- Use pie weights – after pricking the base (important to release steam and keep air bubbles out), use pie weights to keep the base even
How to Store and Freeze this Almond Peach Tart
This tart can be enjoyed warm, cold, or at room temperature. Store in an airtight container or cake dome for up to 3 days, or refrigerate and enjoy within 5 days. The tart freezes well: just wrap tightly after cooling and freeze. Defrost in the refrigerator overnight to preserve the textures. Reheat on low in an oven/toaster, if desired.
Adaptation: This recipe was adapted from King Arthur’s British Almond-Jam Tart recipe.
Almond Peach Tart (Bakewell Tart)
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Equipment
- 1 9-inch tart pan with removable base preferred
Ingredients
Tart Shell
- 85 g all-purpose flour
- 85 g cake flour see notes
- 113 g unsalted butter cold and cubed
- 30 g powdered sugar
- ⅛ tsp salt
- 1 large egg yolk save egg white for filling
- water optional
Almond Cream Filling
- 113 g unsalted butter softened
- 90 g granulated sugar
- 120 g almond flour
- 2 tbsp all-purpose flour
- 2 tbsp cake flour see notes
- 1 large egg
- 1 egg white reserved
- 1 tsp almond extract
- ½ cup peach jam or filling see Peach Filling from Homemade Pop Tarts with Peaches and Cream recipe or see notes
- 45 g sliced almonds optional
Instructions
Make the Tart Shell
- Mix the flours, powdered sugar, and salt until well combined. Cut in cubed butter and rub the mixture between your fingers and palms until it resembles coarse sand. Add in the egg yolk and knead until a cohesive dough forms. If it feels dry, add a little cold water 1 tsp at a time. Cover and refrigerate for about 10-15 minutes.
- On a lightly floured surface, roll the dough into an 11 to 12-inch circle. Lift it over your tart pan, and press gently into the corners. It's ok if it breaks, it's a soft dough – just patch and press as needed. Trim the excess and prick all over with a fork. Freeze uncovered for 30 minutes.Tip: Roll the pastry over a large piece of wax or parchment paper and use the paper to make transferring into the tart pan easier. See notes.
- Meanwhile, preheat oven to 375℉. Remove the frozen tart shell, line with parchment paper, and fill with pie weights (or your preferred alternative). Place on a baking tray and bake for 20 minutes, then remove parchment and pie weights, and bake a few more minutes until the crust is lightly golden. Allow to cool slightly.
Make Almond Cream Filling
- Beat the butter and sugar until light and fluffy. Beat in the eggs until well combined. Stir in the flours and almond extract. Set aside.
Assemble and Bake the Tart
- Spread the peach jam or filling evenly into the tart shell. Spoon the almond cream filling over the jam, using a light hand to spread it evenly all the way to the edges. Sprinkle the sliced almonds on top.
- Lower the temperature to 350℉ and bake for 35-40 minutes, until nicely golden on top. Allow to cool completely and serve with whipped cream, if you like!
Notes
- If you don’t have cake flour, you can just use all all-purpose flour. However, if you have pastry flour, substitute both the all-purpose and cake flour for that.
- I used leftover peach filling from my Homemade Pop Tarts with Peaches and Cream recipe, but you can also use store-bought jam.
- You can also make a quick filling by blending 1 cup of chopped ripe peaches and combining that with 3 tbsp of sugar and 1 tsp of cornstarch. Bring to a boil and cook for a few minutes until thickened. Allow to cool completely.
- To make transferring the rolled pastry to your tart pan easier, place a large piece of wax or parchment paper under your dough as you roll it. Once rolled out, flip the paper over your tart pan, so that the bare dough is face down on your pan. Gently peel off the paper and press the dough into place.