White peach tart from Sweet Paris: Seasonal Recipes from an American Baker in France (page 89) by Frank Adrian Barron

  • almond extract
  • crème fraîche
  • eggs
  • all-purpose flour
  • almond flour
  • white peaches
  • egg yolks
  • unsalted butter
  • EYB Comments

    Can substitute whipped cream for crème fraîche.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whipped cream for crème fraîche.

  • rachelblair on November 04, 2022

    The baking time seemed off for me. Maybe it was just my oven but the frangipane took forever to cook. The almond pastry was also super crumbly and I had to press it into the tin like a graham cracker crust instead of placing it in like you normally would. Although it was delicious.

  • lkgrover on August 09, 2022

    Delicious & beautiful peach-almond tart. I sliced the peaches and arranged them traditionally (in a circular pattern); only needed four peaches. Recommend using a piecrust protector to avoid overcooking the tart crust.

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