Strawberry & Peach Frangipane Tart

Did I mention how much I love baking with almonds? I think I did but in case you forgot, say hello to another almond-themed recipe from me! I love a good frangipane tart, and I hope you like this one too.

The recipe below makes enough to fill one round 10in/26cm fluted tart tin or at least one rectangular 14 x 5 in/35.8 x 12.7cm tart tin (though you could probably stretch the recipe to make two rectangular tarts). If you are wondering where I got my fancy rectangular tin, it’s from John Lewis and you can check it out HERE.

The main components of this tart – the sweet shortcrust pastry, strawberry filling and frangipane filling – can all be made in advance. I usually make the individual components a day or two before I need them, and then store them in airtight containers in the fridge until I’m ready to assemble the tart. If you think time might be tight a day or two before you need to make the tart, or you have leftovers after assembling the tart, then you can also freeze the pastry, strawberry and frangipane fillings in airtight containers for up to 2 weeks. Make sure to defrost fully in the fridge before use.

Specialist Utensils: Rectangular 14 x 5 in/35.8 x 12.7cm or round 10in/26cm fluted tart tin (loose-based, non-stick), electric hand or stand mixer, rolling pin, ceramic baking beans or dried pulses, potato peeler.

Top Tip: If you’re worried you won’t have enough time to complete this tart all in one day, make the individual components ahead of time and place in the fridge or freezer until you’re ready to assemble the tart. To save more time on the day, you can even freeze your pastry already lined in its tart tin so that it’s ready to whip out the freezer and blind bake as usual (though you’ll need to add about 10 minutes to the baking time given below to ensure the pastry is fully cooked).


Sweet Shortcrust Pastry

165g plain flour

25g ground almonds

120g unsalted butter, chilled and cut into small cubes

55g caster sugar

1 medium egg

Strawberry Filling

200g fresh or frozen strawberries

70g caster sugar

Juice and zest of one small or half of a large lemon

1 tablespoon cornflour mixed with a few drops of water to form a smooth paste

Frangipane Filling

125g unsalted butter, softened

125g ground almonds

1-2 teaspoons almond extract (dependent on preference)

1 medium egg


1-2 large peaches, destoned and sliced into wedges

20g flaked almonds, lightly toasted

A few tablespoons of icing sugar mixed with water to form a smooth paste


1. Make the sweet shortcrust pastry (you can make the pastry by hand or in a food processor): If making by hand, stir the flour and ground almonds together in a large bowl, then add the chilled, cubed butter and rub in using your fingertips until the mixture looks like crumbs. Stir in the sugar. Then, break in the egg and work into the mixture with your fingers, bringing it together to form a soft dough. If using a food processor, pulse the flour and ground almonds together, then add the butter and pulse until the mixture looks like crumbs. Add the sugar and egg and pulse until a ball of dough forms. Try not to overwork the pastry.

2. Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to create a disc and wrap in cling film. Chill for at least 2 hours before using.

3. Make the strawberry filling: Place your strawberries into a saucepan and heat over medium-high heat until the berries have broken down and are lightly boiling (about 5 minutes for fresh, 10 minutes for frozen). Stir in the sugar, lemon juice and zest and leave to lightly boil for a further 5 minutes.

4. In a small bowl or cup, whisk together your cornflour with water to form a paste. Add the cornflour paste to the boiling strawberry mixture and stir vigorously for a minute. Remove your strawberry filling from the heat, transfer to a bowl and leave to cool and thicken. You want the filling to have a fairly firm consistency once it has cooled so if you’re worried it looks a little thin, add a touch more cornflour.

5. Line the pastry tin: Line the bottom and then grease the bottom and sides of your tart tin. Roll out the pastry on a lightly floured work surface and use to line the tin. Gently push the pastry into the sides of the tin and then cut off the excess pastry, being careful to leave about 1cm extra of pastry extending above the sides of tin (this is to allow for any pastry shrinkage). Put the pastry case back into the fridge to chill for 30 minutes and pre-heat the oven to 200°C (180°C fan).

6. Blind bake the pastry case: Prick the bottom of the pastry case with a fork then line the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further 5 minutes to dry out the base. Remove from the oven and leave to cool slightly in the tin. Reduce the oven temperature 180°C (160°C fan).

7. Make the frangipane filling: Place the softened butter and sugar in a bowl and beat with a stand or hand mixer or wooden spoon until light and fluffy. Beat in the egg, ground almonds and almond extract until well combined.

8. Tidy up the pastry case: Once cooled slightly, leaving the pastry case in the tin use a potato peeler (or a knife but a potato peeler gives a better finish) to shave the excess pastry off the sides the tart. Shave the excess pastry off until your potato peeler becomes level with the tart tin sides.

9. Assemble the tart: You can do this the traditional way by covering the base with the strawberry filling and then layering the frangipane filling on top, or you could try swirling the two together like I did for a more colourful effect. Smooth the top with a palette knife, then arrange your peach slices on top of the filling and gently push slightly into the filling.

10. Bake the tart: Bake the tart for 30-40 minutes, or until the filling has risen, is cooked through and the top has turned a pale golden brown. If you are using a rectangular tart tin, the tart will take less time to bake as it is smaller so start checking at 25 minutes. Remove from the oven and leave to cool completely in the tin.

11. Decorate the tart: Lightly toast the flaked almonds in a frying pan on the hob or in the oven and leave to cool. Mix a few tablespoons of icing sugar with cold water to form a smooth and thick paste. When your tart is fully cooled, remove from the tin and place on a serving plate. Drizzle the icing sugar paste over the tart and sprinkle the flaked almonds over the top.

12. EAT: You’ve waited long enough, dig in!

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