How to Bake Peach Frangipane
Serves: 8-10
Preparation time: 20 mins
Cooking time: 1 hour
Ingredients needed to make Peach Frangipane:
For the filling:
- 3 ½ oz plain dark chocolate, broken into rough chunks
- 1 ¾ oz self raising flour
- 3 firm peaches, peeled, cored and quartered
- 3 eggs
- 5 ½ oz butter, softened
- ½ oz almonds, flaked
- 5 ½ oz ground almonds
- 5 ½ oz caster sugar
- 1 tbsp lemon juice
- 1 tsp icing sugar, sifted
For the pastry:
- Plain flour, for rolling
- 1 lb 2 oz ready-made puff pastry block, chilled
Cooking instructions for Peach Frangipane:
- Warm up your oven to 425 degrees F with a baking dish placed within it.
- Toss the chocolate chunks into the heatproof bowl and place it onto a larger shallow dish or pan with simmering water, so that it is unable to come in contact with the bowl directly.
- Set aside until the chocolate melts completely and remove the bowl from the pan.
- Give it a nice stir to smooth it out into a thick chocolate sauce.
- Place the flour, butter, sugar and ground almonds in a large mixing bowl and crack the eggs into it.
- Beat them together with a stand mixer, until the mixture fluffs up and become smooth.
- To prepare the pastry, shape the pastry block into a round disc by pressing along the sides and stretching them at the same time.
- Flatten it out onto a floured surface, using a floured rolling pin, to form 12 ½’ wide and 3 mm thick circle.
- Spread it onto a 10 ½’ wide fluted flan mold and press them firmly along the edges.
- Poke the base with a fork at several places and trim off the overhanging edges with a sharp knife.
- Spread the almond mixture across the pastry bake and add large splodges of the melted chocolate over it.
- Move the tip of a knife through the chocolate mixture to create a marbled pattern and set aside.
- Toss the peach quarters into a bowl and pour in a splash of lemon juice.
- Stir them all together to coat well and arrange them on top of the marbled chocolate layer, with their pulp-side facing down.
- Place the mold onto the preheated baking tray and bake in the hot oven for half an hour.
- Remove the pan from the oven and sprinkle the flaked almonds on top.
- Return it into the oven and bake further at reduced temperature for another half an hour or until it puffs up nicely and the filling is set.
- Cool it on the wire rack for 10 minutes and demold it onto a serving platter.
- Dust the icing sugar on top until the frangipane is completely covered and carve out wedges from it.
- Serve warm.
Image credit: Wikimedia Commons
