Saturday, March 06, 2021

Tarte amandine aux pêches

Yesterday, I made an old favorite with a twist. The original version of this tarte is made with pears. But since I had a can of peach halves in the pantry, I made it with peaches instead. It's a pretty simple recipe when using canned fruit.

Tarte amandine aux pêches.

The filling is a kind of almond paste (ground almonds, butter, flour, eggs, and sugar) that goes into a blind-baked shell. Then the peach halves get pressed into the filling and the tart is baked until the filling is done. Once the tart has cooled, I glaze the fruit with some of the peach syrup that's been reduced in the microwave. Et voilà !


  1. I can just taste that almondy filling.

  2. Must be as good as it looks!

  3. Looks amazing, and inspiring

  4. Oh, my goodness! I will definitely save room for this dessert.

  5. I've just been tantalizingly anticipating what dessert you were going to be baking next, Walt! Your peach tarte with almond filling absolutely reaches that mark!

  6. Peaches!
    I used to love the ones out of a tin.
    Yours looks scrumptious.

  7. Peaches and almond, what a yummy combination. Although I must confess that at first glance I thought those looked like poached eggs. Not yummy in a tart, methinks.

    1. yes...Emm, those peaches were so perfect, I thought I was seeing egg yolks at first glance, as well!


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