Showcase your baking skills with this stunning Peach Frangipane Tart! Store in an airtight container for 5 days!

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  • Serves: 12
  • Prep + Cook: 2 hours 15 minutes
Metric | Imperial Measurement Conversions


1/4 cup (55g) Natvia

1 1/2 cups (225g) plain flour

125g cold butter, chopped

1 egg yolk

1 tablespoon iced water

1/2 teaspoon vanilla extract

4 medium ripe peaches (600g)


100g butter, softened

3/4 cup (90g) almond meal

1/4 cup (55g) Natvia

1/4 cup (35g) plain flour

2 eggs

1 teaspoon vanilla extract


  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.
  • Nutritional Info

    No nutritional info supplied

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