Peach Frangipane Tart

This is a spectacular dessert, and incredibly easy to make. The fresh peaches and marzipan fuse to create a mouthwatering mixture of flavors.

Ingredients

1 sheet of frozen puff pastry, thawed (8 1/2 oz. approx.)

8 oz. white marzipan—I use Solo “Pure Almond Paste”

3 to 4 ripe, juicy peaches, sliced thinly

3 T apricot conserve

2 T lemon juice

Method

Preheat the oven to 425°F. Lightly grease a large baking sheet. Roll out the pastry on a lightly floured surface to a rectangle, measuring about 14 inches by 8 1/2 inches and about 1/4 inch thick. Transfer to the baking sheet, then score a line around the edges of the pastry, about 1/2 inch from the sides, with the tip of a sharp knife.

Roll out the marzipan or almond paste to a rectangle, about 13 inches by 7 1/2 inches. Place it on top of the puff pastry base, leaving 1/2 inch all round, so that the puff pastry can rise up on the edges to create a casing around the fruit tart.

Arrange the peach slices over the marzipan. Bake for about 25 minutes or until the pastry has risen to form a case and is a deep golden color. Leave to stand for 10 minutes.

Meanwhile gently heat the apricot conserve and lemon juice in a saucepan, and brush or drizzle over the filling and pastry crust. Serve warm or cold with ice cream or whipped cream.

This recipe is definitely a keeper! I adore marzipan—and I’d forgotten how much I love it. I might try using sliced pears and ginger conserve next time—I think that combination would make a super tart.