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Proudly Australian

Peach Frangipane Tart

Showcase your baking skills with this stunning Peach Frangipane Tart! Store in an airtight container for 5 days! Find all of our Christmas recipes here!

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Serves: 12

Prep + Cook: 2 hours 15 minutes

Ingredients

50 g Natvia (1/4 cup)

225 g plain flour (1 1/2 cups)

125 g cold butter, chopped

1 egg yolk

1 tablespoon iced water

0.5 teaspoon vanilla extract

600 g 4 medium ripe peaches

Frangipane:

100 g butter, softened

90 g almond meal (3/4 cup)

50 g Natvia (1/4 cup)

35 g plain flour (1/4 cup)

2 eggs

1 teaspoon vanilla extract

Method

  1. Blend natvia in a high-speed blender until the consistency of icing sugar; reserve 2 teaspoons.
  2. Process flour, powdered Natvia and butter until combined. Add egg yolk, water and vanilla; process until the ingredients just come together. Knead dough on a floured surface until smooth. Shape pastry into a disc; enclose in plastic wrap. Refrigerate for 30 minutes.
  3. Make frangipani*
  4. Roll pastry between sheets of baking paper until large enough to line a 25cm (10in) round loose-based tart tin. Ease pastry into tin; press into base and side, then trim edge. Place tin on an oven tray. Refrigerate for 20 minutes.
  5. Preheat oven to 180C. Line pastry with a 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.
  6. Spread franfipane over tart base. Halve peaches; remove seeds. peel and cut each half into three wedges; arrange wedges on top of frangipane.
  7. Bake tart for 45 minutes or until browned and set. Serve tart dusted with reserved sifted powdered Natvia.
  8. *Frangipane: Process butter, almond meal, Natvia and flour until it forms a paste. Add eggs and vanilla; process until combined.
  9. Serve with yoghurt or whipped cream.
Carbs Pro Fats Energy KJ Calories Serving size
19.6g 5.6g 20.7g 1220 291 115g
CHRISTMAS, DAIRY FREE, FRANGIPANE, HOT BAKES, PEACH, TART

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