Tarts and pies share many similarities, mainly the crust. Tarts however, are thinner than pies and are baked in fluted tart pans. Tart pans come in different shapes including round and rectangular. If you want more of a dramatic presentation, a rectangular tart pan is one to try. This recipe incorporates a rich frangipane filling that is topped with juicy peaches, and sprinkled with blueberries. Frangipane is most often made with almonds, but any nut that you favor can be used. This dessert is simple enough for everyday dining, and dramatic enough for a more formal event.

Peach Frangipane Tart
3 large fresh peaches, peeled, pitted, and thinly sliced
1 TBS fresh lemon juice
2 TBS vanilla sugar or granulated sugar
½ cup blueberries, fresh or frozen (not thawed)
1 recipe Frangipane (follows)
1 pastry for single-crust pie
2 TBS mild honey, warmed (optional)
Turbinado sugar


Frangipane
½ cup blanched almonds (whole or slivered)
¼ cup white sugar
Pinch sea salt
1 large egg
½ tsp almond extract
¼ tsp ground vanilla bean or ¼ tsp pure vanilla extract
3 TBS butter, at room temperature

Preheat oven to 375° F. Spray a rectangular or circular tart pan with removable bottom with nonstick pan spray. Lay pie pastry over tart pan and ease into place, lifting sides and gently molding them to fit the corners and interior edges of the pan. Fold the excess loosely over the top and run rolling pin over to cut off excess.

To make the Frangipane: Combine the almonds, sugar, and salt in a food processor and pulse until the mixture resembles fine meal. Add egg, almond extract, and vanilla bean or extract and pulse to mix. Add butter gradually and pulse until it is incorporated. Use a spatula to scrape down the bowl of the food processor and pulse again to mix thoroughly. Spoon a layer of Frangipane into crust, about ¼ inches thick. Use a small offset spatula to distribute it evenly over the bottom of the crust.

Toss peach slices in lemon juice, then sprinkle vanilla sugar over and toss again to coat. Starting at one end of the rectangular tart (or on the outside edge of the circular tart); arrange peach slices so that they overlap slightly. Place blueberries around the outside of the row of peaches. Brush peaches with the warmed honey and sprinkle with the turbinado sugar.

Place tart in preheated oven and bake until the Frangipane is puffed and golden and the peaches are tender when pierced with the tip of a paring knife. To serve, let cool on rack until barely warm, then unmold and dust with confectioners' sugar or top with vanilla ice cream or crème anglaise. Refrigerate leftovers.

Almond Shortbread Crust
1 cup all-purpose flour
1/3 cup powdered sugar
½ cup ground almonds
1 tsp grated lemon peel
1 tsp orange peel
½ cup cold butter, cut into pieces
Additional powdered sugar for dusting

Almonds are suggested here, but feel free to substitute any nut that you favor. In a food processor, combine the flour, powdered sugar, nuts, lemon and orange peels and the butter; cover and process just until the mixture forms a ball. Over processing may result in a tough crust. Press pastry onto the bottom and up the sides of an ungreased 9-inch tart pan with removable bottom.