Roasted peach and frangipane tarts

A stunning dessert for a special occasion, these roasted peach and frangipane tarts showcase ripe summer peaches in a rich almond frangipane filling. Now all good things sometimes take time, so if you do have time make the pastry from scratch, it’s based on a classic Roux Brothers recipe and is rich and mouthwateringly tender. Serve with a old Tokay or Muscat wine.

  • Cook Time

    20 Minutes
  • Makes

    8 Tarts


  • 8 ripe but firm peaches (white or yellow)
  • ½ cup caster sugar

for the frangipane 

  • 2 cups almond meal
  • 1/3 cup plain flour
  • 220g butter, softened
  • 1 cup caster sugar
  • ½ teaspoon vanilla extract
  • 4 eggs
  • ½ teaspoon fine salt
  • 500g sweet shortcrust pastry, chilled

to serve

  • 2 tablespoons toasted slivered almonds
  • whipped cream
  • vanilla ice cream

You'll Need

  • Multix Bake
  • Multix Cling
  • Multix Large Freezer Bags


  1. Preheat oven to 180oC.
  2. Grease 8 x 10cm loose-bottomed tart/flan tins and line the base with Multix Bake. Roll the chilled pastry into a large rectangle between 2 sheets of Multix bake (this makes it easier to handle the delicate pastry). It should be as thin as possible (about 2mls thick) use scissors to cut the sheet into 8 squares, just big enough to line the tart cases. Remove the top layer of bake and place each square of pastry over the tart case, pastry side down. Remove the remaining baking paper and use your clean fingers to gently push the pastry down into the case. Cut off any over hanging pastry using a rolling pin. (Tip this pastry is very tender so if it breaks as you are lining the cases, just patch it together with your fingers). Cover the lined pastry cases with Multix Cling and rest in the freezer for 30 minutes.
  3. While the pastry cases chill, roast the peaches. Line a large roasting tray with Multix Bake. Cut the peaches into 4 segments and remove the stone. Place in a large Multix Freezer Bag with ½ a cup of caster sugar and toss until well coated. Place the sugar-coated peaches in a single layer on the baking tray and roast in the oven, turning occasionally for about 20-25 minutes until tender and lightly coated in melted sugar. Remove from the oven.
  4. Turn the oven down to 170oC.
  5. Remove the pastry cases from the freezer, take off the Multix Cling and line each case with Multix Bake and fill with either rice, dry peas, beans or baking beads (this holds the pastry in place while it bakes). Blind bake for around 10-12 minutes, remove the baking paper and weights, then return to the oven for about another 7-8 minutes until the base of pastry cases turns golden. Remove from the oven and allow to cool slightly.
  6. Make the frangipane while the tarts blind bake, using a electric mixer with the paddle attachment fitted, beat together the softened butter, sugar and vanilla until pale and creamy. Add the eggs, one at a time, fully combining before adding the next. Add the almond meal, flour and salt then beat thoroughly. Three quarters fill each tart case with the frangipane mixture and lightly press 2 pieces of roast peach on each (keep the rest of the roast peach slices to serve). Bake for about 20 minutes or until the frangipane has risen, is golden and just cooked through. Tip – test by inserting a metal skewer – it will come out clean when the filling is cooked through. Serve warm with the extra peach slices on top, thick cream or vanilla ice cream.

Tip: Just buy pastry if your time poor. Don’t be tempted to skip chilling the cases before you bake them.