This is the time of year that I really get into baking, it’s when summertime is almost at an end and fall is on the horizon. Figs are just beginning to ripen on my trees and peaches are reaching end of season. Both fruits, full of sweetness, I just adore when baked in a rustic tart with a smear of Frangipane. Frangipane is similar to pastry cream, but no cooking is required. It’s created with a nut paste, pistachio paste in this recipe, and whipped up with a bit of softened butter and an egg. I spread it upon a butter-flecked dough and pile the fruit over top. This nutty cream bakes beautifully into the crust, adding another dimensional note of flavor that you can’t quite put your finger on, a secret ingredient.
This tart is delicately crispy with fruit touched by an oven, offering a fusion of summer and fall flavors. The colors are muted, but still bright, reminding us of a seasonal change coming ahead. I love a slice served with a bit of vanilla ice cream, but you could eat it right out of your hands at the beach, or in the backyard, while you enjoy another warm day in the sun.
1/2 cup pistachio paste, homemade or store-bought
3 tablespoons butter, softened
1 tablespoon all-purpose flour
2 1/2 cups all-purpose flour
1/2 teaspoon salt
12 tablespoons cold butter, diced
1/2 cup ice water
5 peaches, washed and sliced
8 figs, washed and quartered
1 cup granulated sugar + more for sprinkling
1/3 cup cornstarch
juice of 1/2 lemon
1 egg, for wash
- Place all Frangipane ingredients in a food processor and mix until creamy. Remove and place in a bowl and cover. Refrigerate for at least 1 hour, or up to several days.
- In a stand mixer or large bowl, add flour and salt, mix on low for 30 seconds. Add butter, while mixer in running on low, mix for 2 minutes. Add water and mix until dough just begins to come together, about 30 seconds. Remove dough and wrap in plastic wrap, forming a disc. Place in refrigerator for 30 minutes, up to 1 day.
- Preheat oven to 375 degrees. Roll dough out onto floured surface into a large circle, about 1/8 inch thick. Roll up around pin and place onto a parchment lined baking sheet (dough will overlap sides). Add fruit in a bowl with sugar and cornstarch, toss with hands to coat. Squeeze lemon juice over top and toss again.
- Spread Frangipane over dough, leaving 2-inch edge clean. Top with fruit and pleat dough up around fruit forming a rustic edge. Place tart in freezer for 20 minutes. Mix egg with a splash of water and whisk. Brush egg wash around crust edge and sprinkle entire tart with 2 tablespoons sugar.
- Bake in oven for 40-50 minutes or until deep golden brown edges. Let cool to room temperature before slicing. Enjoy!