A ripe summer peach can stand on its own, especially when nearly bursting with sweet juices. Take that same peach and slice it over an almond (frangipane) filling and brown butter crust, and you have yourself a fine tart.
If you’ve avoided tarts for fear of a baking fail, this one is as simple as can be: the press-in brown butter crust means there’s no pastry to roll out, and the creamy almond filling comes together easily in a food processor. Your greatest challenge will be transferring the tart from the kitchen counter to the oven (I almost dropped the assembled tart, so learn from me and place the tart pan on a baking sheet for assembly and transport).
Brown Butter Crust
- 2 1/2 cups flour
- 1/2 cup sliced almonds, toasted and finely ground
- 1/2 cup sugar
- 1/2 tsp salt
- 3/4 cup unsalted butter
- 7 ounces almond paste
- 1/4 cup unsalted butter, softened
- 2 large eggs, at room temperature
- 1 Tbsp sugar
- 2 Tbsp flour
- 1/8 tsp salt
- 2 tsp Amaretto
- 2 medium peaches, peeled and thinly sliced
- 1 Tbsp Turbinado sugar
- Preheat oven to 350°F and spray an 11 x 8-inch rectangular removable-bottom tart pan with nonstick spray. Whisk together flour, ground almonds, sugar, and salt in a medium bowl. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes.
- Add brown butter to flour mixture and stir until incorporated. Press mixture in the bottom and up the sides of prepared tart pan. Bake for 12 minutes, until slightly puffed and set. Cool completely on a wire rack.
- Increase oven temperature to 375°F. Place almond paste and butter in a food processor; process until blended. Add eggs; process until smooth. Add sugar, flour, salt, and Amaretto; process until combined. Spoon mixture into cooled tart shell and spread into an even layer with an offset spatula.
- Arrange peach slices over filling and sprinkle with turbinado sugar. Bake for 24 to 25 minutes, until puffed and golden. Cool tart completely on a wire rack before releasing from the pan. Store leftovers overnight in an airtight container in the refrigerator; bring to room temperature before serving.
- Calories: 260