Summer fruits are so versatile that you can turn them into so many different extravagant desserts. The great thing about baking with fresh fruits is using way less sugar than many other traditional desserts. For this specific tart that can serve eight people, it uses only six tablespoons of sugar.
Its perfect description could be: Juicy caramelized peaches, resting on a bed of soft and fluffy frangipane and the whole package is enclosed in a tall flaky pastry housing-😋

MEK Frangipane Peach Tart

For the tart shell:
1 ½ cups flour- 190g
¼ tsp salt
1 tbsp sugar
⅛ tsp baking powder
Lemon or orange zest
1 stick very cold butter- diced or grated-113g
2 tbsp heavy cream
3-4 tbsp ice-cold water

For the frangipane::
6 tbsp soft butter- 113g
⅓ cup fine granulated sugar
A pinch salt
Orange zest
3 tbsp orange juice or milk
2 eggs
1 cup almond flour- 96g
¼ cup all-purpose flour- 32g
Beetroot powder- 1 tsp (optional)

Fresh peaches- about four ( sliced)
Almond flakes
Honey for glazing
Poppy seeds for garnish

Combine the ingredients for the tart shell and grate or dice the cold butter in there. Using a pastry cutter or your hands, rub the butter in to combine and get a coarse sand-like texture with butter pieces in it. Start adding the creme and cold water to it till the dough comes together. Gather the dough on the work surface and flatten it into a disc. Wrap it tight in a plastic wrap and refrigerate it for an hour.

In another bowl, combine softened butter and sugar and whisk it well. Add eggs, zest, and juice to it and whisk it again to combine. Now add almond flour and the all-purpose flour to the mixture. Switch to a wooden spoon and mix everything well till you see no more dry flour.

Take the tart dough out of the fridge and spread it gently to the size of your tart pan. Press against the edge of the pan and shape it to fit the pan. Prick with a fork. Now spread ½ of the prepared almond creme in the bottom. Arrange peaches on it as I did in the video. Now fill the gaps between the peach rows with the leftover frangipane. Arrange peaches in it by pressing them down a bit.
Bake in a 350 F preheated oven for 30 minutes. Then lower the heat to 325 F and bake additional for 22 minutes. Remove from the oven and brush with honey glaze. Sprinkle with almond flakes and poppy seeds. Let it cool before slicing. Serve at room temperature for best taste along with whipped topping. Enjoy!❤️