I have been a huge fan of almond flour in my baked goods for a very long time. The gritty texture of the almond flour, along with the very delicious nutty taste it imparts to baked goods is seriously wonderful.
I usually substitute a portion of the all purpose flour with almond flour in my baked goods, and you can taste the difference, when using the entire amount of all purpose flour versus, using a portion of the all purpose flour as almond flour.
What is the difference between ALMOND FLOUR AND ALMOND MEAL?
Almond flour is made out of fine grinding the blanched peeled almonds. Blanching is basically soaking the almonds in water for a certain period of time, which loosens the skin and it comes right off. The almonds have to be dried then, and then ground to form the almond flour.
Almond meal on the other hand is grinding the raw peeled almonds as is, to form a coarse almond meal. If you see the almond meal versus the almond flour, you can see the brown skin bits in the almond meal.
I am so excited to team up with Blue Diamond , to use their very fine, sifted almond flour in this absolutely gorgeous Peach, Raspberry and Lemon Frangipane Tart. I have loved Blue Diamond products for a very long time.
They have a wide variety of flavors of almonds, and they are made in California, the land of the best produce, and where I reside, so I was very happy to collaborate with them on this project.
The Blue Diamond Almond Flour is made from the California Central Valley Almonds. The Almond Flour is super finely sifted.
The Almond Flour adds an amazing nutty flavor and fluffy texture to recipes, while providing a good source of protein and fiber. It is low in carbohydrates, gluten-free, keto-friendly, and kosher, not to mention vegan, paleo and non-GMO certified!
You can purchase the Almond Flour from the Blue Diamond website.
Coming back to this gorgeous tart, summer is slowly going to transition into fall. We will start seeing the Fall fruits come in the middle of September.
But being in California, the farmer’s markets are still adorned with the beautiful summer produce until the weeks in October, which I am very grateful for. So, to celebrate the transition from Summer to Fall, I made a Peach, Raspberry and Lemon Frangipane Tart.
Ingredients for the Peach, Raspberry and Lemon Frangipane Tart
The ingredients for the Peach, Raspberry and Lemon Frangipane Tart are:
Tart Pate’ Brisee(sweet pastry dough):
- Flours: all purpose flour and almond flour
- Granulated sugar
- Salt
- Ground cardamom
- Unsalted butter
- Egg yolk
- Vanilla extract
Filling:
- Unsalted butter
- Almond Flour
- Granulated sugar
- Spices: ground ginger and cardamom
- Extracts: Vanilla and almond extract
- Lemon zest
- Fresh lemon juice
- Heavy cream
- Eggs
Topping:
- Yellow peaches
- Raspberries
- Turbinado sugar
Apricot Glaze:
- Apricot jam
- Water
Whipped Cream:
- Cold heavy whipping cream
- Confectioner’s sugar
- Vanilla extract
- Rose water
Garnish:
- Freeze dried raspberries, powdered in a coffee grinder (prepare just before serving)
- Whipped Cream
- Raspberries
How to make the components of the Peach, Raspberry and Lemon Frangipane Tart
TART SHELL:
The tart shell is really very easy, and it comes together quite quickly. The tart shell is made in a food processor. I learnt this technique at a Pie and Tart Class that I had taken ions ago, at the Tante Marie Pastry School.
Put all the dry ingredients together in a food processor, and then add the cold butter and process until they are pea sized. Then add the egg yolk and vanilla extract and process to combine the dough.
If being used immediately, the dough is pressed into the tart shell, as if you are massaging the dough and spreading it out into the tart pan to make an even layer, all the way up the tart rim to create a crust.
The shell needs to be chilled for 30 minutes. Then it is poked with a fork to make some indentations in the tart shell. It is then blind baked first (which means baking without any filling to form the crust.).
To blind bake, place the parchment paper on top of the tart shell, and then pour beans over the paper, so as to hold down the crust from rising and puffing up.
After baking for 20 minutes with the parchment paper, remove the parchment paper with the bean weights, and then bake it again for 10 more minutes, to brown the shell evenly. Remove the tart shell and let cool completely.
TO USE THE TART DOUGH in 1-2 DAYS:
You can even make the dough, wrap it in a plastic wrap, and chill it in the fridge to use it within 1-2 days. When you want to use it, remove it from the fridge, thaw for 10 minutes, and then roll it out with some extra flour, into ¼ inch thickness, and place it over the tart shell.
Tuck the dough into the crevices of the tart pan, and cut off any excess from the rim of the tart pan with a sharp knife for a clean cut.
FRANGIPANE FILLING:
While the Tart Shell cools, prepare the filling. Butter and sugar are whisked together in a stand mixer. All the other ingredients are simply added to make the frangipane mixture.
Frangipane is essentially butter, sugar, eggs, almond flour mixed together to form the frangipane filling.
I love adding spices to the frangipane filling. Here I have added cardamom and ginger, which go really well with the peach and the raspberry, and are perfect spices for a summer to fall transition. Cardamom is floral and the ginger provides a warm ting to the filling.
Lemon zest and lemon juice are added for brightness to the filling.
The top is decorated with peaches and raspberries, and baked off. Do not forget to use the Apricot Glaze on the top once the tart is out of the oven, to give the tart a nice shine.
And ofcourse end it with powdered sugar sprinkle just before serving the tart! Do not forget the whipped cream and the berries as it makes for a pretty presentation!
The tart is really delicious, and I would highly recommend it for a gathering.
What kind of tart shell pan should I use?
Use a 9-inch tart shell pan with a removal bottom, that works best for tarts like these.
What kind of food processor is good to make the frangipane filling?
I have had my food processor for 22 years now, and it is one of my best purchases! I use it all the time to make various things and it still works really well.
How long can the tart be kept in the fridge?
It will last for another day in the fridge. It must be eaten fresh and chilled.
Other fun summer-fall desserts on the blog are:
- Plum, Fennel and Pistachio Frangipane Galette
- Plum, Fennel and Cardamom Upside Down Cake
- Yellow Peach, White Chocolate and Pistachio Cookie
- Peach and Corn Macarons
If you do make this tart, please do not forget to tag #thejamlab on Instagram and/or leave a comment on this blog post, to let me know how you liked it!
XO
Amisha
** First published on 8/31/2020 as a sponsored blog post for Blue Diamond **
Peach Raspberry and Lemon Frangipane Tart
Recipe:
Ingredients:
Tart Pate’ Brisee(sweet pastry dough):
- 3/4 cup (90 gms) all purpose flour
- 3/4 cup (85 gms) Blue Diamond Almond Flour
- 4 tablespoons (50 gms) granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1 stick (1/2 cup; 113 gms) unsalted butter, cold and cut into 1 inch cubes
- 1 egg yolk
- 1 teaspoon vanilla extract
Filling:
- 1 stick (1/2 cup; 113 gms) unsalted butter, room temperature
- 1 cup + 1 tablespoon (120 gms) Blue Diamond Almond Flour
- 2/3 cup (140 gms) granulated sugar
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 tablespoon lemon zest
- 2 tablespoon fresh lemon juice
- 1/4 cup heavy cream
- 3 eggs
- 2 slightly firm peaches, sliced thin
- 1/2 cup raspberries
- 4 tablespoon turbinado sugar
Apricot Glaze:
- 2 tablespoon heaped apricot jam
- 2 tablespoon water
Whipped Cream:
- 1 cup (240 gms) cold heavy whipping cream
- 1/4 cup (25 gms) confectioner’s sugar
- 1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
- 1 teaspoon rose water
Garnish:
- 1/4 cup freeze dried raspberries, powdered in a coffee grinder (prepare just before serving)
- Whipped Cream
- Raspberries
Get Recipe Ingredients
Method:
Pate’ Brisee(Sweet Pastry Dough):
- In the bowl of a food processor, add the all purpose flour, almond flour, sugar, salt, cardamom and pulse to combine. Add the cold butter and pulse until the butter is the size of small peas. Add the egg yolk and vanilla extract, and pulse until combined to form a dough. Make sure all the dry bits are gathered.
- Take a 9 inch tart pan, and empty the contents of the food processor into the tart pan. Using your fingers gently press and spread the dough to the edge of the tart pan, against the sides of the pan to form a border. Form an even dough using your fingers. It will take a few minutes, but the dough will eventually smoothen out and form an even layer around the tart pan with an even border.
- Put it in the fridge for 30 minutes. Meanwhile, preheat the oven at 350 degrees F.
- Using a fork, make holes on the tart at a space of about ½ an inch. This is to let the steam escape when blink baking the tart.
- Blind baking: Take a parchment paper, crumble it, straighten it out and lay it on the tart. Now place 2 pounds of beans on the parchment and even the layer. Blind baking is done to bake the crust, without the filling. This also helps avoid soggy bottoms.
- Place the tart in the oven and bake for 20 minutes. Remove the tart from the oven, remove the parchment paper with the beans, and bake the tart crust again for 10 minutes. Remove from the oven and let cool completely, about half an hour.
Filling:
- Preheat the oven at 375 degrees.
- In the bowl of a stand mixer, with a paddle attachment, add the butter and the sugar, and whisk at high speed, for 2 minutes. Use a rubber spatula to clean the sides of the bowl, into the center. Now add the almond flour, ginger, cardamom, salt, vanilla extract, almond extract, lemon zest, lemon juice and whisk to combine. Add the heavy cream and whisk to combine.
- Add the filling into the cooled tart crust. Using a small offset spatula, level out the filling.
- Layer the top in a pattern with the sliced peaches and raspberries. Sprinkle with the turbinado sugar.
- Bake the tart for about 50-55 minutes. Check to make sure that the tart filling is slightly golden brown in color, and the fruit is slightly browned. Remove it from the oven and let it cool outside for an hour.
- Meanwhile prepare the glaze: In a small saucepan, on medium heat, add the apricot jam and water, and whisk until it combines and forms a smooth glaze, about 2 minutes.
- Strain the glaze through a fine sieve. Using a pastry brush, brush the tart with the glaze evenly all across the top of the tart.
- Cool in the fridge for about 2 hours, giving it time to set.
Whipped Cream:
- In a medium to large bowl, add all the ingredients for the whipped cream, and using a balloon whisk, whisk the cream all in one direction continuously with rapid movements for 2 minutes. It is an arm workout. After 2 minutes, if you see soft peaks on the whisk, you are done. If the mixture is still loose, whisk again for another minute with rapid movements, until you get soft peaks. A stand mixer can be used, but by using a balloon whisk, you can control the texture of the whipped cream.
To Serve:
- On a plate, take a paper, place it asymmetrically across the plate. Using a fine sieve, sprinkle the raspberry powder on the plate to cover 1/3 rd of the plate. Place a piece of the tart on the plate, at an angle over the powder. Top with a dollop of the whipped cream. Sprinkle more raspberry powder on the whipped cream, and top with 3-4 raspberries.
- Best served cold.
Notes
What kind of tart shell pan should I use?
- Use a 9-inch tart shell pan with a removal bottom, that works best for tarts like these.
What kind of food processor is good to make the frangipane filling?
- I have had my food processor for 22 years now, and it is one of my best purchases! I use it all the time to make various things and it still works really well.
How long can the tart be kept in the fridge?
- It will last for another day in the fridge. It must be eaten fresh and chilled.
