Peach and rose frangipane tart

Indulge in a baked, fruity treat with this peace and rose frangipane tart. Drizzle with honey to serve and enjoy the peach slices and almond undertones.

  • 1 hr preparation
  • Serves 6
  • Print


Peach and rose tart
  • 1 1/2 cup (225g) plain flour
  • 1/2 cup (80g) icing sugar
  • 125 gram cold butter, chopped
  • 1 egg yolk
  • 1 tablespoon iced water, approximately
  • 10 rose geranium leaves, washed, dried
  • 4 medium (600g) ripe peaches
  • 100 gram butter, softened
  • 3/4 cup (90g) almond meal (ground almonds)
  • 1/2 cup (110g) caster sugar
  • 1/4 cup (35g) plain flour
  • 2 eggs


Peach and rose frangipane tart
  • 1
    Process flour, sugar and butter until combined. Add egg yolk and water; process until the ingredients just come together. Knead dough on floured surface until smooth. Shape into a disc; wrap in plastic, refrigerate for 30 minutes.
  • 2
    To make frangipane, process the butter, almond meal, sugar and flour until it forms a paste. Add the eggs; process until combined.
  • 3
    Roll pastry between sheets of baking paper until large enough to line a 25cm-round loose-based flan tin. Ease pastry into tin, press into side; trim edge. Place tin on an oven tray. Refrigerate for 20 minutes.
  • 4
    Preheat oven to 180°C (160°C fan-forced). Line pastry with sheet of baking paper; fill with dried beans or rice. Bake for 15 minutes. Remove paper and beans; bake for a further 10 minutes or until pastry is golden brown. Cool.
  • 5
    Tear geranium leaves into small pieces; arrange over pastry base, spoon and spread frangipane over base.
  • 6
    Halve peaches and remove seeds. Peel and cut each half into 3 wedges. Arrange wedges on top of frangipane. Bake tart for about 40 minutes or until brown and set.
  • 7
    Dust tart with a little sifted extra icing sugar. Serve with vanilla ice-cream or pouring cream and a drizzle of honey.


Tart shell suitable to freeze. Not suitable to microwave.

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