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It is finally peach and stone fruit season. The opportunities are endless. I love this tart since you can use some overripe or bruised peaches (or other stone fruits). The almond Frangipane compliments the fruit beautifully.
Lior Lev Sercarz, Adapted from Gregg Wallace
In a mixer or food processor mix the the flour, Orchidea spice and butter until you obtain a sand like texture. With the appliance running, add the vanilla followed by the egg yolk and then the water. Mix just until the dough comes together.
Using a rolling pin, roll out the dough on a lightly floured surface to a 1/4 inch thickness. Coat a 9 inch round baking dish with butter or non stick cooking spray. Lay the dough inside making sure it coats the bottom and sides. Trim any excess dough. Place in the refrigerator for at least 30 minutes. You can do this the day before.
Cream the sugar and butter using a stand or hand mixer. Add the ground almonds, ginger and flour and mix for a few minutes. Add the eggs one at a time and mix until you obtain a smooth cream.
Preheat the oven to 375°F
Spread the frangipane cream evenly inside the cold tart shell. Cut the peaches into wedges and toss them with the Orchidea spice and sugar. Arrange them on top of the cream.
Bake for about 40 minutes until the frangipane is fully baked and peaches are caramelized. Enjoy!
replace the peaches with apricots (you'll need a few more as they are smaller)
replace the almonds with peanuts or cashews
Food photo and recipe © Lior Lev Sercarz