Prunus Persica + Prunus Dulcis
An apple is an excellent thing — until you have tried a peach. — George du Maurier
A frangipane tart with pears might be a classic recipe, but nothing makes it as exciting as stone fruit — peach, nectarine, apricot, plum, etc. Since they belong to the same prunus family, they pair with almond cream better. They belong to each other.
Texas peaches season starts in May and continues till September. For five months, we can enjoy different varieties of local peaches. Early ones are clingstones and have a refreshing tartness which disappears in late summer freestones. An acidic tang in the fruit empowers and balances the sweet creaminess of frangipane at the same time. That’s why now the best time for the frangipane tart with Texas peaches. They are perfect together.
Traditional frangipane is made with equal amounts by weight of almonds, sugar, butter, and eggs — easy to remember. You can start with whole blanched or unblanched almonds. In that case, making frangipane with a food processor is the most efficient — finely grind the almonds first, add the rest of the ingredients, pulse, and your almond cream is ready to bake. You can also start with a fine almond meal or flour. The amount of frangipane for one tart is small, and I prefer making it in a small bowl with a hand-held mixer.
The beauty of frangipane is in its variability. You can modify proportions of the ingredients to your taste. You can flavor it with vanilla, citrus zest, rum, amaretto, limoncello, etc.