peach almond tart


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.

Peach Almond Tart | Tutti Dolci

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).

Peach Almond Tart | Tutti Dolci


Peach Almond Tart

  • Yield: 18 squares 1x



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

Almond Filling

  • 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


  1. Preheat oven to 350Β°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.
  2. 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.
  3. Increase oven temperature to 375Β°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.
  4. 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


  1. This screams French to me! My host mom in Paris used to make something similar to this, except with pears! I love the flavors and that brown butter crust. I recently got into making tarts and it’s totally nice to not roll out any dough and just pat down! Awesomeness!

  2. LUV, LUV, LUV this tart, Laura! A brown butter crust containing sweet peaches with almond paste, almonds -and- Amaretto, what could be more divine? Making!

  3. I made an apricot almond tart this week that I’ll be posting soon. It came out so good. I’ve never made anything with almond paste but I will again soon when I try this one. And great minds do think alike. My crust is brown butter!!!! πŸ™‚

  4. Don’t you just love press-in crusts? So easy and so very good. This looks delicious. We just picked up some organic peaches at market. Can’t wait to make this!

  5. Can I substitute almond extract instead of amaretto? I have a small bottle of the extract and would like to use it vs buying amaretto. Would you know the amount of extract I would use?
    thank you.

  6. Can i use a store bought ground almonds and what amount do i need? I am really into baking this year especially with peaches. I hope mine will turn out just like yours. Thanks.

  7. I have enjoyed frangipane, but have not made it yet. I will remember to use a sheet pan to carry it, eek! Your recipe looks gorgeous! Hugs, Terra

  8. Oh this looks amazing! Do you think it would work well with rhubarb? I have a veritable rhubarb forest in my garden at the moment!!
    Lovely blog πŸ™‚

    1. Hi Angela, I don’t know because I haven’t baked much with rhubarb, but if you try it, let me know. I know you’d need to increase the sugar in the filling since rhubarb can be quite tart (though if you have a garden, then you’re already aware of that ;)). Here’s a beautiful rhubarb tart that you might try!

    1. Hi Tina, a 12″ round would be too big for the recipe as written. If you have a 10″ round, I’d use that (or you could use your larger pan and increase the crust and filling recipes). Hope that helps a bit!

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