Sometimes, all you need is a mini dessert that delivers major indulgence. Enter the 5-inch crustless Peach Frangipane Tart, a small but mighty pastry packed with rich almond frangipane and juicy peaches. Whether you use fresh peaches for a bright, summery touch or canned ones for an effortless year-round treat, this tart is proof that good things come in small batches. I cannot stress enouh how much I love this tart, hopefuly you will fall in love with it too 🙂

What Makes Frangipane So Special?

Frangipane is almond-based magic—a smooth, nutty filling that turns even the simplest tart into an elegant dessert. Made by blending butter, sugar, ground almonds, eggs, and a splash of vanilla, frangipane bakes into a soft, slightly chewy layer that pairs beautifully with fresh fruit.

The Beauty of Crustless Tart

Who needs a crust when the filling is already rich, buttery, and flavorful? Skipping the crust means less prep work while keeping all the decadent goodness intact. Plus, the frangipane itself forms a golden, lightly crisp edge that makes this tart absolutely irresistible. If you really want to make a crust, you can use a regular pie crust have it pre-bake before pouring in the frangipane.

What If I Don’t Have Releasable Tart Pan?

You can use square, round or loaf pan that is close to the size, between 5-6 inches but nothing bigger because this is a small batch. If you use bigger pan, the tart will be too thin. Make sure to line the pan with parchment paper for easy removal.

Fresh vs. Canned Peaches – Which to Choose

The best part about this recipe? Flexibility! If you’ve got fresh, ripe peaches, they’ll bring a sweet, natural juiciness to every bite. Wash thempeel them pit them, slice them! But canned peaches work just as well—just drain them well to prevent excess moisture. Canned peaches are great for when peaches are not in season, plus they are available year round. Either way, their bright flavor balances the rich almond base like a dream.

What is Frangipane?

Frangipane is an Almond flavored cream or paste that is made by combining almond flour, sugar, egg and butter. It’s a filling used for variety of desserts such as pie, cakes and tarts, like Frangipane Tart. I’ve made Mini Raspberry Frangipane Tart and Poach Pear Chocolate Frangipane Tart and both tarts uses this Almond Cream as a base. I’m always a huge fan of anything with almonds, and although Almond is quite more expensive than other nuts, I always think it’s worth the price when I’m using it to make my dessert especially in making frangipane.  

How to Make Crustless Almond Frangipane Peach Tart

Since this is a crustless tart, we are going to dive in and make the frangipane first, our Almond cake batter. The key thing when making frangipane is to use softened butter since we are creaming it with the sugar and egg. Take out the butter and leave it on the counter for about 30 minutes to 1 hour depending on your kitchen temperature. If you live in hot and humid place, make sure to check it on 30 minutes mark. You want the butter soft but not melted and oily.

For the dry ingredients, we are using almond flour or almond meal. I often use the ready to use Almond flour because it has very fine texture. If you have a food processor, You can make your own Almond flour by simply grinding raw skinless Almond. The texture will be slightly be different because homemade Almond flour will not be as fine and as smooth as store bought, but it will also work. You will need an egg to bind the dry ingredients and vanilla extract for flavoring. Always use pure vanilla extract for better flavor. Once the frangipane is done, you are almost close to finish line. Transfer it to the pan and arrange the thinly sliced Pear or fruits the you are using.

How is this Different from Traditional Frangipane Tart?

This Crustless Pear Frangipane Tart is the simplified version or traditional frangipane tart that have a base crust. This recipe is the crustless tart version, start straight to making the almond filling. The filling is made in one bowl, simplified process and easier to make but this is equally good and delicious. It only means that you can still have a fancy delicious dessert with less work on hand. Since this is a crustless frangipane tart, we need to make the frangipane more than just a paste but something more that resembles like a soft cake . In order to do that, I added all-purpose flour to make frangipane paste into a more stable almost cake like batter. Traditional frangipane use for filling do not contain flour, as  it will be a filling and will be supported by a dough crust. Adding just a small amount of flour made this tart stable and it is able to stand on its own even without the crust.

What Other Fruits Can I Use to Make this Tart?

Do not be restricted to using just Peach for this tart. The base batter is so versatile you can use this to make different variations. You can use fresh or canned Pear, Poached Pear, Apple, Plums and Figs. Do not be afraid to experiment on the fruits, it is after all  your tart, so make it the way that you would enjoy it.

What are the Ingredients to Make Peach Frangipane Tart?

• Almond Flour – I used Bob Red Mills Almond Flour and sometimes I used the COSTCO brand too.
• All Purpose Flour – This will make the frangipane into a cake batter stable enough to hold on its own without a crust
• Baking Powder – to give a little lift in the tart
• Granulated Sugar – For sweetness
• Salt – a little amount goes along way to balance the sweetness of the tart
• Butter – If using salted butter, you can omit the salt in the recipe. make sure to cool the melted butter before using
• Egg – to give structure to the tart. Make sure to use room temperature for easy mixing
• Vanilla Extract – for flavoring. This can be substituted with lemon or orange  zest
• Canned Peaches/ Fresh Peaches – I used bottled Peaches for this recipe. If Peach is in season, use fresh Peach, otherwise canned or bottled Peach will do. Pear is the next best thing I recommend, Plums, Figs, Apple work well too. If using canned/bottled preserved fruits, make sure to fully drain before using it

How To Make Crustless Pear Frangipane Tart

Most of the thing that you need to do here is just to mix the almond base, that means just adding the ingredients one after the other, that’s it. Of course, don’t forget to slice the fruits for toppings but that wouldn’t take much time either. I used Peach but you can use any other fruits like Pear, Plums, Apricot and Apple. I wouldn’t suggest using berries as they have a soft texture that could get mushy when baked at 45-50 minutes. Toothpick inserted in the center should come out clean, the top should be settled and you will notice the tart side will start to pull away from the side. If you noticed that the top is starting to brown fast and the center is till soft, cover the tart with aluminum foil and continue baking until done. Last but not the least, sprinkle sugar on top for a nice brown crunchy top.

If you’re looking for something simple, elegant, and downright delicious, this Peach Frangipane Tart is calling your name.

Ingredients:

• 1/4 cup unsalted Butter – room temperature
• 2 1/2 tablespoon granulated Sugar
• 1/2 teaspoon pure Vanilla Extract
• 1 large Egg
• 1/2 cup Almond Flour 
• 2  tablespoon All-Purpose Flour
• 1/4 tsp Baking Powder
• 1/4 tsp Salt
• 1 1/2 piece of fresh or canned Peach

Instructions:

1. Preheat oven to 375 deg F/175 deg C.
2. Wet Ingredients:  Transfer butter and sugar in the mixing bowl. Beat for about 1 minute or until fully combined. Add vanilla extract and egg and continue beating for 1 – 2 minutes.
3. Dry Ingredients: Sift almond flour, all purpose flour, salt and baking powder. Manually mix until fully combined.
4. Arrange : Pour the mixture in a 5 or 6-inches round tart pan. Thinly slice the peaches, Arrange on top and sprinkle with granulated sugar (optional).
   • Alternatively, If using fresh Peaches, peel and slice into half. Remove the core then slice thinly.
5. Bake: Put the tart in the lower rack of the oven and bake for about 40 – 45 minutes or until browned and set. Rotate the dish twice while baking for even browning.
6. Let cool and remove from pan. Dust with additional icing sugar and serve with vanilla ice cream.

Serves 2

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