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


  • 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
  • 1/2 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





  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

    Carbs Pro Fats Energy KJ Calories Serving size
    19.6g 5.6g 20.7g 1220 291 115g
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