Almond Peach Tart (Bakewell Tart)

5 from 2 votes

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.

This recipe may contain Affiliate links from which I may earn a commission. As an Amazon Associate, I may earn from qualifying purchases.

Servings 8 servings

Prep Time 30

Cook Time 1 30

Resting Time 30

Total Time 2 10

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.

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

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 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.

If using traditional peach jam or preserves, use around ¼-⅓ cup. It is a lot sweeter and more concentrated.

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!

Video

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A post shared by A Girl and a Spoon / Rena Sak (@agirlandaspoon)

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.

Peach Jam/Filling:

I also use leftover peach filling from my Homemade Pop Tarts with Peaches and Cream recipe, but you can also use store-bought jam.

Rolling Pastry:

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.

Author: Rena

Calories: 524kcal

Course: Coffee, Dessert, Snack

Cuisine: British, European

Keyword: Almonds, Frangipane, Pie, Tart

Nutrition