Peach and Thyme Frangipane Tarts

Prep Time:
45 minutes
Cooking Time:
1 hour
12 individual tarts or one 23cm round tart


1 batch of Sweet Shortcrust Pastry

Egg Wash

  • 1 egg yolk lightly beaten with 25ml of double cream or milk



  • 230g unsalted butter
  • 230g golden caster sugar
  • 230g ground almonds
  • 3 eggs
  • 50g plain flour
  • finely grated zest of an orange, lemon or grapefruit (optional)



  • 3 fresh peaches
  • handful of fresh thyme
  • honey


One 23cm round tart tin, or one 12 hole cupcake/muffin tray



  1. Beat the butter and sugar together for approximately 3 minutes.
  2. Beat in the ground almonds, and then add the eggs one at a time, beating between additions. Finally beat in the flour and the citrus zest.
  3. Store in airtight container in the fridge for up to three days.


  1. Preheat the oven to 180C fan assisted/ gas mark 6.
  2. Roll out pastry to about 3mm thickness and cut rounds to fit your prepared tray, allowing extra to cover the sides – approximately 10cm rounds for a standard cupcake tray. Press these carefully into the holes and chill for approximately 30 minutes. Line, weigh down with baking beans and blind bake for around 10-15 minutes, or until starting to brown. Remove from oven, brush all over with the egg wash and bake for another 2 minutes to seal. Remove from the oven and allow to cool.
  3. Cut the peaches into roughly 1cm cubes and scatter evenly at the bottom of your baked tart shells.
  4. Spoon or pipe the frangipane into each tart, making sure the peaches are completely covered.
  5. Fan the sliced peaches out onto the frangipane and bake for 20 – 25 minutes, or until golden brown on top. Remove from the oven and place on a wire rack to cool completely.
  6. Glaze the tarts with warm honey and decorate with fresh thyme.


NOTE: If you wish, you can also bake a small amount of fresh thyme into the frangipane to give the tarts a stronger flavour.

Lily Vanilli