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)
This tart is all about simple layers that add up to something special: a crisp buttery shortcrust, a thin layer of golden peach jam, and a soft, nutty almond cream that bakes up fluffy and fragrant. Topped with a handful of almonds, it’s rustic and refined all at once, perfect with a cup of coffee or tea. Tip: It is heavenly with a dollop of whipped cream.Note: The tart shell and peach filling need to be made a little ahead of time to chill/cool down. You can also make these and the almond cream filling ahead of time and assemble and bake when ready – just keep them cool.You can use store-bought peach jam too – but if it's peach season, give the filling a try! It has a concentrated peach flavor and less sugar.This recipe was adapted from King Arthur's British Almond-Jam Tart.
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Equipment
- 1 9-inch tart pan with removable base preferred
Ingredients
Peach Layer
- 350 g ripe peaches peeled and chopped, roughly 1 ½ cups once pureed
- 38 g sugar or honey
- 1 tsp lemon juice
- 2 tsp cornstarch
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 as needed
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
- 1/2 tsp almond extract
- 45 g sliced almonds optional
Instructions
Make the Peach Layer
- Blend, process, or mash the peaches to your desired consistency. It should come out to about 1 ½ cups pureed. I like it mostly smooth, but not 100%. You can make it as smooth as you like! Set aside 1 tbsp of the puree.
- Add the blended puree (not the 1 tbsp), sugar, lemon juice, and salt into a small saucepan and cook over medium heat for 8-10 minutes, stirring occasionally, until reduced by about 20-25%. It will look thicker and will have slower, calmer bubbles.
- Separately, mix the cornstarch with the 1 tbsp reserved peach puree to make a smooth slurry. Slowly add the slurry to the simmering peach puree, whisking continuously.
- Continue cooking for 1-2 minutes until the mixture thickens and becomes glossy. Remove from heat and allow to cool completely. You should have about ¾ cup total. A little more or less is fine.
Make the Tart Shell
- Whisk 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.
- 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.
Tip: Roll the pastry over a large piece of wax or parchment paper and use the paper to make transferring it into the tart pan easier. See not
Make the 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 puree evenly onto the baked tart shell. Use anywhere from ½ cup to the full ¾ cup, depending on how much peach flavor you like. Spoon the almond cream filling over the peach layer, using a light hand to spread it evenly all the way to the edges. Sprinkle the sliced almonds on top, if using.
- Lower the temperature to 350℉ and bake for 35-40 minutes, until lightly golden on top. Tent the edges if they become too brown. Allow to cool completely and serve with whipped cream, if you like!
If using traditional peach jam or preserves, use around ¼-⅓ cup. It is a lot sweeter and more concentrated.
Notes
Flour:
- 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 also use leftover peach filling from my Homemade Pop Tarts with Peaches and Cream recipe, but you can also use store-bought jam.
- 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, invert 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.
Nutrition
Calories: 524kcal | Carbohydrates: 48g | Protein: 9g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 61mg | Potassium: 145mg | Fiber: 4g | Sugar: 24g | Vitamin A: 911IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 2mg
I made this after seeing it on Instagram last year and O.M.G. I see the peach filling was updated and is a lot easier. I love a bakewell tart and this was easier than I thought. Thank you!
Looks divine! Can I make anything the night before to make this easier? And how should it be stored?