Mini Peach and Pistachio Frangipane Tarts

I have been in a mood for tarts lately. In a mood for fruit tarts I should say. It must be Spring and the warm temperatures that make me want to eat fruit and more fruit. Last week I spotted the first peaches of the season at Whole Foods. Well, the first California peaches I should say. They were still a bit small but they were still sweet and soft. I had to get them. I have been craving stone fruits for way too long now.

My friend Jill pointed out the other day that I use a lot of pistachios. Yes, I do, I admit it. It’s a habit I developed working for my last chef. We used pistachios in everything and now, I cannot help myself. They add such color, flavor and texture that I always find something to add them to. Here, I am using pistachios once again.

These tarts have a base of sable breton, a layer of pistachio frangipane, fresh peaches and mascarpone cream. Frangipane is traditionally made with almonds but it can be made with any ground up nut. Full of butter and sugar, it just melts in your mouth when served slightly warm.

Sable Breton

Makes 20 4-inch circles

160 grams sugar
160 grams salted organic butter
4 organic egg yolks
zest of half an orange
225 grams unbleached all purpose flour
15 grams aluminum free baking powder

In an electric mixer, cream the butter and the sugar together. Add the egg yolks and the orange zest. Add the flour and baking powder combined until it comes together. Cover the dough with plastic wrap and let it rest in the refrigerator for at least 2 hours.

Roll out to about 1/2″ thickness and cut 4″ circles with a round cutter.

Pistachio Frangipane

100 grams organic unsalted butter, softened
100 grams sugar
1 organic egg
30 grams unbleached all purpose flour
100 grams raw pistachios, ground to a fine meal

Cream the butter and the sugar together. Add the egg. Scrape and mix well. Add the flour and the ground pistachios and mix until all ingredients are well incorporated.

Place the frangipane in a pastry bag. Insert the sable breton disks in your mold and pipe the frangipane on top of the unbaked sable breton (about 1/4 inch thick). Bake the sable and the frangipane in a 350 degree oven until golden brown. Remove from molds when cool.

Mascarpone Cream

100 grams organic heavy cream
50 grams mascarpone cheese
20 grams sugar

Whip all ingredients together until stiff peaks form. Using a spoon dipped in hot water, make quenelles with the cream and place on top of the tart base. Place slices of fresh peach next to it. Sprinkle with some chopped pistachios.

Stone fruits are here and you will see them on this blog!

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44 Responses to “Mini Peach and Pistachio Frangipane Tarts”

  1. linda says:

    Love the way it looks and I’m sure the way it tastes is even better!

  2. Peabody says:

    Beautiful as always. Gold leaf too…fancy.

  3. Helen says:

    Gorgeous! These look amazing! Hx

  4. nadia says:

    These look beautiful I love how it sounds and looks- We need you here ARAN!

  5. ooishigal says:

    wow it’s really beautiful!

  6. Those area adorable! I am not a peach liker, but the cake part sounds super!

  7. Your desserts look delicious and your photos are amazing!

  8. Suzana says:

    Aran, that´s the perfect dessert for me! Very interesting combination of flavours. It does look like the summer is about to arrive!

  9. Astrid says:

    Wow. So incredibly elegant. Is that gold leaf?!

  10. Aran says:

    Thank you everyone for your kind words… It was very soft and crunchy and creamy… and yes, that is gold leaf. A friend gave me two sheets as a gift and I have been using it here and there. I love how it looks but yes, it is a bit extravagant…

  11. amy says:

    Those are beautiful, and look just delicious! I’ve never made frangipane myself, but am determined to try this summer.

  12. C.L. says:

    These are simply beautiful. I love frangipane, I was introduced to it not too long ago and I adore it. Too bad hubby is allergic to nuts :( Gorgeous :)


  13. monica says:

    So lovely and yummi! Now i´m craving for peaches. To look at such beautiful food, always makes me hungry, rrss!

  14. Dana says:

    Regan Daley has a recipe in her cookbook “In the Sweet Kitchen” for a peach and pistacio frangipane tarte, and I’ve allllways wanted to make it. Now I really have to!

  15. Raffi says:

    Awesome. I will have to try ths on the weekend, maybe.

  16. I love pistachio anything! I may have to try this out!

  17. Bakerette says:

    adorable! I guess mini-desserts are in these days! I love pistachios too and we have some of the best in the world over here!

  18. Bakerette says:

    Sounds like a deal! I’m going to the spice market soon (once I’m done grading exams)if you think of anything you need let me know!!

  19. mimi says:

    absolutely delish looking! i’m definitely bookmarking this for when peaches are in season up here!

  20. nicisme says:

    I love anything with pistachios and these look brilliant! I wish I lived next to you Aran!

  21. wow these look phenomenal!!! Am my kinds dessert, love fruit tarts myself, must get some peaches soon

  22. Helen says:

    Crunchy, creamy, fruity and nutty…all at once! Yum!!! I can feel the love!

  23. Mrs.French says:

    So lovely. Peaches are one of those fruits that can conjure up memories. Every time I bite into a particularily sweet one I am immediately tranported back 10 years to the hill country in Texas. Such a beautiful spot, with some of the best fresh fruit stands around.

  24. Eileen says:

    This tart is breathtakingly beautiful! What a gorgeous photo! And I love peaches. I just love coming to your site every day.


  25. Veron says:

    how i love tarts and this looks super delicious. I love the elegant touch with the gold leaf.

  26. giz says:

    I’m going to have to try using pistachios more often – have them in my cupboard and it just never dawns on me to use them. This tart looks so rich and the melting in the mouth description when warm coupled with fresh fruit is better than…well, you know.

  27. Fabulous! I can’t wait to try this.


  28. Rina says:

    what an amazing combination! peach and pistachios, I love it. I will try this.

  29. cookworm says:

    Those look so delicate and tasty! I love pistachios, too…especially with cardamom…

  30. This looks delightful! I used to go pick my own peaches when I lived in California. I found a place that you can pick your own near where I live now, but the season hasn’t started yet. I can’t wait!

  31. Bakerette says:

    Yes there are tons of things I wish we had here…like poppy seeds for example but they’re banned actually!! So I have to ask for something else, maybe natural food colors or vanilla the way my e-mail is on my blog under “contact”, I don’t want to hog up your comment space.

  32. Marianna says:

    this is so gorgeous, I love using pistachio too for every reason possible- colour, taste, visual pleasure etc. I’m just curious as to how the pistachio frangipane didn’t “sink” into the sablée base and that the overall form of the tart (excluding topping) came out so perfect! It really makes me want to try this recipe out!

  33. You got me with this one! I adore frangipane, sable breton and pistachios! And the gold leaf was such a nice touch. Beautiful pictures as well…

  34. Marianna says:

    Hi again, I just wanted to thank you for your reply. I understood the techinque and the how-to (as it is wonderfully explained in your post) I was just surprised how it turns out looking like “one” at the end. Really wonderful recipe & blog!

  35. I love fruits… all kind of fruits.
    Aran, this is another on my to-try list :)

  36. gr8 now i’m craving some tart too ! the pictures are sensational !

  37. さくら says:

    Nice to meet you,
    I’m from Japan.
    It became reference very much!!
    Thank you  (^o^)/

    Indeed I am sorry,
    Please link to this site.

  38. Inne says:

    These look gorgeous Aran! And I love the gold leaf touch. You’re so lucky to have all those fruits already – I made the mistake of buying a mango this week (way too early in the year) and it was pale, hard and not very sweet…

  39. Mobula says:

    Ya hay melocotones en Florida!!???? Con lo que a mi m gusta morder uno de ellos y que su jugo caiga por la comiura de los labios… se me está haciendo la boca agua…

    Me ha encantado la idea de la sable breton con el frangipan de pistacho. Te la copio.

    Y te cojo uno de ellos aunque llegue al final.



  40. Wow, just amazing little works of art!

  41. […] flavor. I based the recipe off of my pear frangipane tart and Cannelle et Vanille‘s mini peach and pistachio frangipane tarts. You can make the recipe parve by replacing the melted butter with vegetable […]

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