Introduction

These Peach Almond Tartlets combine buttery, flaky shells with a rich almond frangipane filling and fresh, juicy peaches. They make a beautiful and delicious dessert perfect for any occasion.

Peach Almond Tartlets Recipe - Recipe Image

Ingredients

1 1/4 cups all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter (cold, cubed)
1 large egg yolk
2-3 tablespoons cold water
1/2 cup almond flour
1/4 cup unsalted butter (softened)
1/4 cup granulated sugar
1 large egg
1 teaspoon almond extract
1 tablespoon all-purpose flour
2-3 ripe peaches (sliced)
2 tablespoons sliced almonds (for garnish)
Powdered sugar (for dusting, optional)

Instructions

Step 1: In a mixing bowl, combine the flour and powdered sugar. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and add cold water one tablespoon at a time until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: In a bowl, beat the softened butter and granulated sugar until light and fluffy. Add the almond flour, egg, almond extract, and all-purpose flour. Mix until well combined and smooth.
Step 3: Preheat the oven to 375°F (190°C). On a floured surface, roll out the chilled dough to about 1/8 inch thick. Cut out circles to fit your mini tartlet pan or muffin tin. Press the dough circles into the pan, trimming any excess.
Step 4: Spoon the almond frangipane filling into each tartlet shell, filling about two-thirds full. Arrange the peach slices on top and sprinkle with sliced almonds.
Step 5: Bake for 25-30 minutes or until the tartlet shells are golden and the filling is set. Allow to cool slightly in the pan before transferring to a wire rack.
Step 6: Optional – dust with powdered sugar before serving. Enjoy warm or at room temperature.

Tips & Variations

Use firm but ripe peaches to prevent excess moisture in the tartlets.
Substitute almond extract with vanilla extract if preferred.
For a gluten-free option, try using a gluten-free flour blend in the tartlet shells.
Brush peach slices with a little lemon juice to keep them from browning.

Storage

Store tartlets in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave before serving to restore their flaky texture and warm filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tartlet shells ahead of time?

Yes, you can prepare the dough in advance and refrigerate it for up to 2 days. Just wrap it tightly to prevent drying out. Alternatively, freeze the dough for longer storage.

What can I use instead of almond flour?

You can substitute with finely ground hazelnuts or cashews for a different nutty flavor, but the texture may vary slightly.

Peach Almond Tartlets Recipe

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★★★★★

4.5 from 76 reviews

Delight in these Peach Almond Tartlets featuring buttery, flaky tartlet shells filled with a luscious almond frangipane and topped with fresh ripe peach slices and crunchy almonds. Baked to golden perfection, these charming mini desserts are perfect for any occasion and combine sweet, nutty, and fruity flavors in every bite.

Author: zara
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yield: 8–10 mini tartlets 1x
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

Ingredients

Scale

For the Tartlet Shells:

1 1/4 cups all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter (cold, cubed)
1 large egg yolk
2–3 tablespoons cold water

For the Almond Frangipane Filling:

1/2 cup almond flour
1/4 cup unsalted butter (softened)
1/4 cup granulated sugar
1 large egg
1 teaspoon almond extract
1 tablespoon all-purpose flour

For the Topping:

2–3 ripe peaches (sliced)
2 tablespoons sliced almonds (for garnish)
Powdered sugar (for dusting, optional)

Instructions

Prepare the Tartlet Shells: In a mixing bowl, combine the all-purpose flour and powdered sugar. Add the cold, cubed butter and work it into the dry ingredients until the mixture resembles coarse crumbs. Stir in the egg yolk, then add cold water one tablespoon at a time, mixing until the dough just comes together. Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate it for at least 30 minutes to chill and firm up.
Make the Almond Frangipane Filling: In a separate bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy. Add almond flour, egg, almond extract, and all-purpose flour, mixing until the filling is smooth and well combined.
Assemble the Tartlets: Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Cut dough circles sized to fit your mini tartlet pan or muffin tin. Gently press the dough circles into the pan cavities, trimming any excess dough. Spoon the almond frangipane filling into each tartlet shell, filling them about two-thirds full. Layer the peach slices neatly over the filling, then sprinkle each tart with sliced almonds.
Bake: Place the tartlet pan in the preheated oven and bake for 25-30 minutes, or until the tart shells are golden brown and the frangipane filling is set. Once baked, remove from the oven and let the tartlets cool lightly in the pan, then transfer to a wire rack to cool further.
Serve: Optionally dust the tartlets with powdered sugar before serving. Enjoy these warm or at room temperature as a delicious, elegant dessert.

Notes

Use cold butter and cold water to ensure a flaky, tender tart crust.
Chilling the dough before rolling helps prevent shrinking during baking.
If fresh peaches are not available, nectarines or other stone fruits can be used as substitutes.
For a dairy-free option, substitute butter with a vegan butter alternative in the dough and filling.
Ensure the frangipane filling is evenly spread but do not overfill to prevent overflow during baking.

Keywords: Peach tartlets, almond frangipane, mini tarts, summer dessert, flaky tart shells, baked dessert, almond and peach tart