Fresh Peach & Bourbon Frangipane (Almond Torte) (V) 

Frangipane is a French torte that is made from ground almonds. History shows that the name Frangipane most likely comes from Marquis Muzio Frangipani, a Roman nobleman. Frangipani’s family served as perfumers to Louis XIII. One of the items he provided were perfumed leather gloves scented with bitter almond, worn by the French nobility. Pastry chefs later used the perfume in pastries as flavorings.

This frangipane recipe is quick and easy to make. There are recipes out there that have you grind almonds in the food processor. Using almond flour that is pre ground to a fine texture skips the step of roasting and grinding the almonds yourself.

Traditional fruit used on a frangipane are pears or blackberries. But any stone fruit or even raspberries adds a delicious sweetness to the almond filling.

It’s Peach Season

Right now it is peach season; mid August in Oregon provides some of the best peaches from local orchards. Harry & David is located here and if you drive in almost any direction outside of the city of Medford you will find pear orchards. But tucked away in corners of the Rogue Valley there are peach orchards.

I had picked up some local peaches and while I was waiting for them to ripen up slightly we had a heat wave over 100°. All of a sudden, there were several peaches that ripened quickly. That got me thinking of peach pairings that go good together and what would be a great addition to the website.

Why Peaches and Bourbon?

Frangipane is one of my favorite desserts. I figured why not pair some peaches, bourbon and vanilla with the sweet almond filling.

• Bourbon brings notes of aged oak, vanilla and a sweet caramel finish. (I used Knob Creek 9yr.) I recommend avoiding peach flavored bourbons, let the natural flavors do the work.
• The fresh Peaches bring a sweet, slightly acidic and floral aroma and flavor to the tart.
• Sweet fragrant peaches will also accentuate the spiciness of the strong spice notes of a good bourbon.
• Vanilla – what do I need to say about vanilla, the extract or paste bring in an alcohol note with the wonderful flavor of vanilla. Using a Bourbon Vanilla Extract will only help enhance the flavors in the Frangipane filling.

Making Vanilla Extract

Vanilla extracts are mostly made with an alcohol of some type. As described above, bourbon can be one of the types of alcohol used to make an extract. Most commercial vanilla extracts are either made with vodka or bourbon.

If you want to try your hand at making homemade vanilla extract you could use bourbon, vodka, white rum or brandy. The ratio of vanilla beans to alcohol is 4-6 beans per 8 oz of alcohol. Seal it in a container and let sit for 3 months to a year to extract the vanilla oils and develop flavor.

Alcohol Free Vanilla Extract

Making vanilla extract without alcohol at home is a possibility as well for those looking for non alcohol options. Instead of using alcohol, food grade glycerin is used along with water and vanilla beans. Finding food grade vegetable glycerin may be difficult, Amazon may be the easiest option to source.

Ingredients for making Alcohol Free Vanilla Extract

• 3-4 Vanilla Beans
• 2 cups Food Grade Vegetable Glycerin
• 2/3 cup Warm Water

Split the vanilla beans and scrape out the seeds. In a resealable container such as a Mason Jar, combine the 2 cups of Vegetable Glycerin with warm water. Add the vanilla beans and seal the jar. The Alcohol Free Extract will need to sit at room temperature for 1-6 months to build the flavor in the glycerin.

Enjoying the Frangipane

This Fresh Peach and Bourbon Frangipane (Almond Torte) is quick and easy to put together. Search out some fresh peaches, pears or blackberries and give this a try. If fresh isn’t available frozen is fine to use. Serve the frangipane with some vanilla ice cream, creme anglaise or even some caramel sauce.

Take a look at the recipe for Peach and Blueberry Galette for another great fresh peach recipe!

Enjoy!

Fresh Peach & Bourbon Frangipane (Almond Torte) (V)

5 from 1 vote

Print Recipe

Course: Dessert

Cuisine: French

Keyword: Almond, bake, Baking, Bourbon, Crust, Frangipane, French, Pastry, Peach, Torte, Vegetarian

Prep Time: 45 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 12 servings

Author: Chef Tony Zentgraf

The tart dough used is a recipe from William Sonoma. You can use a Pâte Sucrée (sweet tart dough) if you would like, it is a classic tart dough for a frangipane. This recipe for Basic Tart Dough is easy and quick to make, and the flavor goes well with the almond filling.

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Equipment

• 1 10" Tart Pan with removable base

Recipe Multiplier

.5x1x2x3x

William-Sonoma's Basic Tart Dough

• ▢ 1 ea Egg Yolk
• ▢ 2 tbsp 2 Tbl Water Very Cold
• ▢ 1 tsp 1 tsp Vanilla Extract
• ▢ 1 ¼ cup All Purpose Flour
• ▢ ⅓ cup Granulated Sugar
• ▢ ¼ tsp Kosher Salt
• ▢ 8 tbsp Cold Butter, 1 stick cut into 1/4" cubes

Frangipane Filling

• ▢ 8 oz Butter (softened to room temperature)
• ▢ 8 oz Granulated Sugar
• ▢ 2 ea Whole Eggs
• ▢ 2 ea Egg Yolks
• ▢ 1 tsp Vanilla Paste
• ▢ 1 oz Bourbon (I used Knob Creek 9 yr. Bourbon)
• ▢ 2 tbsp AP Flour
• ▢ 8 oz Super Fine Natural Almond Flour (I used Bob's Red Mill)
• ▢ 2 ea Medium/Large Fresh Peaches (you can use frozen)

Bourbon Simple Syrup

• ▢ ½ cup Water
• ▢ ½ cup Granulated Sugar
• ▢ 2 tbsp Bourbon

Instructions

Making the Tart Dough

• Set up the stand mixer with the flat beater.
• Combine the flour, sugar and salt. Mix on medium/low to mix together.
• Add the 1/4" diced butter and mix on medium to breakdown the butter. The flour should begin to look like a cornmeal consistency. If there are some pea sized butter that is ok.
• In a small bowl, combine the egg yolk, water and vanilla extract. Whip with a fork to combine.
• Add the bowl of liquid to the mixer.
• Mix until the dough begins to form into a ball.
• Once combined, remove from the bowl and place on a piece of plastic wrap. Press into a disc about 1/2" to 1" thick.
• Refrigerate the dough for a. minimum of 30 minutes to firm up the dough.
• When ready to use, place the disk of dough on a floured work surface.
• Using a rolling pin, press into the disc across the top to make 6-8 indentations in the dough to assist with starting the rolling process. Make a 1/4 turn and repeat the process.
• Begin rolling the dough to 1/4" thickness and 12" wide.
• Roll the dough onto the rolling pin to be able to move the dough over the top of the 10" tart pan.
• Unroll the dough over the top of the tart pan. Position the dough into the bottom of the pan. Form the dough into the edges of the tart pan.
• Cut the dough with a paring knife around the top or roll the rolling pin over the top to cut the top edge.
• Reserve the dough filled tart pan in the refrigerator until the filling is made. Tart dough will not be blind baked. The tart filling will be added to the raw dough and baked together.

Making the Frangipane Filling

• Preheat the oven to 375°
• In a stand mixer, add the room temperature butter and sugar.
• Cream the butter and sugar together with the whisk attachment. Use a rubber spatula to scrape sides and whisk to ensure the butter and sugar are incorporated.
• Add the whole eggs one at a time followed by the yolks. Turn the stand mixer up to high and whip for 1-2 minutes to whip the eggs to full volume.
• Add the vanilla and the bourbon, mix to incorporate.
• Turn the mixer to the lowest speed and add the almond flour and the all purpose flour. Add small amounts at at time. Once all the flour is in the bowl, remove the bowl from the mixer and fold in the flour to ensure the ingredients are combined.
• Pour the filling into the unbaked dough in the tart pan. Reserve in the tart in the refrigerator until the peaches are sliced.
• Slice the fresh peaches into 1/2" thick wedges.
• Arrange the peaches around the top of the almond filling in the tart shell.
• Bake the tart on a sheet pan. Place the sheet pan on the oven rack in the center of the oven.
• Bake for 30 minutes, rotate the sheet pan with the tart on it.
• Bake for an additional 15-20 minutes. Tart should be dark golden around the peaches. The peaches will have sunken into the filling. The tart will fall some usually leveling to the top of the tart pan while cooling.

Making the Bourbon Simple Syrup

• In a small saucepan combine the water, sugar and bourbon.
• Bring to a boil over a high heat.
• Once the simple syrup boils, remove from the heat. Reserve the simple syrup until the tart has cooled to the touch (warm) or room temperature.
• Brush the bourbon simple syrup on top of the tart. Covering the entire surface.
• Refrigerate the tart to firm up the filling. Can be served warm or cold.

Notes

• If you have peach bourbon or whiskey on the shelf, go for it, the peach flavor will increase the peach flavor. Flavored bourbons and whiskeys aren’t my thing.