This Peach Frangipane Tart with Chamomile recipe yields a tender chamomile crusted peach jam and almond frangipane tart topped with fresh peach slices, almonds and chamomile whipped cream. Fresh peaches, almond and chamomile are excellent together, and they shine in this summer tart recipe. The golden brown frangipane is flavored with ground almonds and almond extract for maximum almond flavor.
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Wow, it's been a long time since I developed a true tart recipe! I used to make so many tarts that I think I got tired of them. But, I'm feeling inspired again by tarts! The key to a tart is planning ahead. It really helps to break up the steps between two days. I like to make the tart dough the night before so it gets a good, long chill overnight. And since we already have one overnight component, what's one more? But really, I swear this one is easy and has huge payoff. Peach and almond go together, but in researching what else pairs with peach I found chamomile. So not only did I decide to put chamomile in the crust, but the optional whipped cream component is chamomile too. To get a punchy chamomile flavor, you need an overnight steep. So when you prep that crust, go ahead and start steeping some chamomile in heavy cream.
The frangipane component in this peach almond tart is just classic almond, adapted from Elisabeth Prueitt. It varies from frangipane I've made before in that it has a touch of flour in it. You can absolutely use gluten-free flour instead. If you want to make the whole thing gluten-free, I highly recommend the gluten free tart dough from my GF almond tart recipe. It's so easy to work with and really holds up to the double bake without getting overly done. If you're looking for a peach recipe that's a bit easier and faster, I recommend my peach cobbler scones.
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Why you'll love this recipe
- Peach, chamomile and almond are SO good together. I also highly recommend the drizzle of olive oil for garnishing to boost the flavor medley even further.
- The tart dough is easy to work with and the scraps can be used to make linzer cookies.
- The steps can be split between days to make it easier. I highly recommend making the tart dough and steeped cream the night before you want to bake the tart.
Ingredients
- Fresh peaches flavor the jam and the top of the tart. I like ripe yellow peaches best, but white peaches will work too.
- Almond flour and almond extract bring almond flavor.
- Chamomile flavors the crust and whipped cream. It is also entirely optional, so feel free to leave it out or swap for another tea.
- Heavy whipping cream is whipped up with powdered sugar for garnish.
- Vanilla extract and kosher salt balances the overall flavor profile.
- All-purpose flour provides structure to the tart dough and frangipane.
- Corn starch keeps the crust tender.
- Unsalted butter adds richness to the crust and frangipane.
- Egg binds the dough and the frangipane.
- Granulated sugar sweetens the peach jam and frangipane.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here's how to customize this peach frangipane tart with chamomile to your liking:
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- No tart pan — this can also be baked in a pie plate or pie pan, or in an 8x8 pan.
- No chamomile — omit all instances of chamomile without issue, or swap for another tea like oolong or green tea.
- No dairy — swap the butter for dairy-free butter and try whipping up coconut cream instead of heavy cream.
- Other garnish ideas — vanilla ice cream would be great on top in lieu of whipped cream. A drizzle of olive oil on top would still be great with ice cream. Crème anglaise would also be lovely.
- Puff pastry crust — swap the crust for store-bought puff pastry. I highly recommend not skipping the pie weights for par baking, especially if using puff pastry.
- Cream cheese — add a layer of lightly sweetened cream cheese underneath the jam layer to protect the tart crust from becoming soggy.
- Store bought — a few components can be swapped for store bought. Easily swap the homemade jam for store bought peach jam. Swap the homemade crust for store bought pie dough.
- Egg yolk only crust — swap the whole egg in the crust for two egg yolks, if desired. I do not recommend omitting the whole eggs in the frangipane though.
- Other stone fruits — apricots, plums, cherries or nectarines would be great in lieu of peaches.
- Peach halves — if your peaches are small enough, you can place peach halves into the frangipane instead of sliced peaches.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make A Peach Frangipane Tart with Chamomile
Step 1: Make the tart dough by whisking dry ingredients together in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl. Add the room temperature butter and mix on low until a sandy texture forms. Dough should remain in a clump when grabbed. With the mixer running on low, add vanilla. Add half of the egg and mix. If the dough comes together and looks like cookie dough it is ready. If it is still too dry, add the rest of the egg. Wrap tightly in plastic wrap and flatten into a disc. Refrigerate overnight or at least two hours.
Step 2: Bake the tart shell. Spray a 9-inch round tart pan with a removable bottom with oil, or grease it with softened butter. Roll out the tart dough with a rolling pin on a lightly floured work surface into a circle that’s ¼-inch thick. Place the removable bottom insert from the tart pan onto the rolled out dough. Cut around its edges. Place the cut out dough circle into the pan on top of the removable bottom. Cut out strips from the remaining dough. Carefully transfer the strips into the pan edges and press into the ridges and into the bottom circle of dough. Trim the edges with a small sharp knife. Prick tart base with fork. Place parchment paper (scrunched first for easier shaping) on top of the tart and fill it with pie weights or dried beans or rice. Chill dough in the freezer for at least 20 minutes before baking. Preheat the oven to 350°F. Bake for 18-22 minutes to par bake the crust. Carefully remove weights and parchment and return to the oven for a few minutes if the middle still looks “wet”.
Step 3: Make the jam. In a medium sauce pot combine all of the jam ingredients. Place over medium heat and bring to a boil. Let boil for 15-20 minutes, depending on the strength of your burner. If the jam is sputtering too much, place a lid half on. Remove to a medium bowl, or plate to cool faster, and let cool completely.
Step 4: Make the frangipane. Preheat the oven to 350°F again if you turned it off. Cream together the butter and sugar until fluffy. Add eggs, vanilla and almond extract, beating to combine. Add the almond flour, kosher salt and all-purpose flour and beat to combine. Set aside.
Step 5: Cut the peaches for the top in thin slices if you haven't done so already. Spread most of the jam in an even layer on the bottom of the baked and cooled tart crust, saving about ¼ cup for later in the refrigerator. Add dollops of the frangipane on top, carefully spreading smooth with an offset spatula. Press the sliced peaches and almonds (if desired) into the frangipane. Bake for 28-30 minutes or until the center is mostly set, just a little jiggle when you shake it. If desired, broil for 2-3 minutes (keep a close eye on it to avoid burning!) to get a golden brown top. Remove from the oven and let cool completely. If desired, brush some of the remaining jam onto the peach slices for shine. Alternatively, dust powdered sugar on top.
Step 6: Just before serving the tart, sieve out the chamomile and whip the cream, powdered sugar and vanilla extract together until soft peaks. Dollop cream onto slices and garnish with puddles of olive oil, if desired.
Top tips
- Place the tart pan on a baking sheet for easier handling in and out of the oven.
- A pastry cutter, or pastry wheel, makes slicing the tart dough easier, especially for the side strips!
- For even easier removal, line the tart pan bottom with a circle of parchment.
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Lastly, if you make this Peach Frangipane Tart with Chamomile recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Peach Frangipane Tart with Chamomile
Equipment
Ingredients
Chamomile whipped cream
- 3-5 chamomile tea bags (5 tablespoon or 9g whole chamomile flowers) optional
- 1 ½ cup heavy whipping cream (378g)
- ¼ cup powdered sugar (33g)
- 1 teaspoon vanilla extract
Chamomile vanilla crust
- 1 cup all-purpose flour (125g)
- ½ cup almond flour (60g
- ⅔ cup powdered sugar (85g)
- 5 tablespoon corn starch (50g)
- ½ teaspoon kosher salt
- 2 chamomile tea bags (3 tablespoon or 6g whole chamomile flower, pulverized and sifted in)
- 1½ teaspoon vanilla extract
- 10 tablespoon unsalted butter (130g) room temperature, cut in ¼ inch cubes
- 1 large egg beaten
Peach quick jam (optional, swap for storebought)
- 4 peaches skins removed, diced (418g)
- ¼ cup granulated sugar (50g)
- 1 medium lemon juiced
- Pinch kosher salt
Frangipane
- ½ cup unsalted butter room temperature (113g)
- ½ cup granulated sugar (100g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¾ teaspoon kosher salt
- 1 cup + 1 tablespoon + 1 teaspoon almond flour (120g)
- 2 tablespoon all-purpose flour (15g)
Other
- 2-3 peaches sliced
- 1 tablespoon sliced almonds
- 1 tablespoon olive oil for serving
- 1 tablespoon powdered sugar optional
Instructions
Do ahead
- The chamomile whipped cream needs to steep overnight. The tart dough needs to be chilled for at least two hours. I like to prepare it the night before when I prepare the chamomile whipped cream. The peach jam can also be made a day or two ahead of time and stored in the refrigerator until needed.
Steep the chamomile cream
- In a saucepan over medium, heat the cream until boiling. Turn off the heat and add the chamomile. Cover and steep for 30 minutes before transferring to the refrigerator to chill overnight or at least 8 hours.
Make the tart dough
- Whisk dry ingredients together in a stand mixer fitted with the paddle attachment.
- Add the room temperature butter and mix on low until a sandy texture forms. Dough should remain in a clump when grabbed.
- With the mixer running on low, add vanilla. Add half of the egg. If the dough comes together and looks like cookie dough it is ready. If it is still too dry, add the rest of the egg.
- Wrap in plastic and flatten into a disc. Refrigerate overnight or at least two hours.
Bake the tart shell
- Spray a 9-inch round tart pan with a removable bottom with oil, or grease it with softened butter.
- Roll out the tart dough with a rolling pin on a lightly floured surface into a circle that’s ¼-inch thick.
- Place the removable bottom insert from the tart pan onto the rolled out dough. Cut around its edges. Place the cut out dough circle into the pan on top of the removable bottom. Cut out strips from the remaining dough.
- Carefully transfer the strips into the pan edges and press into the ridges and into the bottom circle of dough. Trim the edges with a small sharp knife.
- Prick tart base with fork. Place parchment paper (scrunched first for easier shaping) on top of the tart and fill it with pie weights or dried beans or rice. Chill dough in the freezer for at least 20 minutes before baking.
- Preheat the oven to 350°F. Bake for 18-22 minutes to par bake the crust. Carefully remove weights and parchment and return to the oven for a few minutes if the middle still looks “wet”.
- Let cool completely.
Make the jam
- In a medium sauce pot combine all of the jam ingredients. Place over medium heat and bring to a boil. Let boil for 15-20 minutes, depending on the strength of your burner. If the jam is sputtering too much, place a lid half on.
- Remove to a bowl, or plate to cool faster, and let cool completely.
Make the frangipane
- Preheat the oven to 350°F again if you turned it off.
- Cream together the butter and sugar until fluffy. Add eggs, vanilla and almond extract, beating to combine. Add the almond flour, kosher salt and all-purpose flour and beat to combine. Set aside.
Assemble
- Spread most of the jam on the bottom of the baked and cooled tart crust, saving about ¼ cup for later in the refrigerator.
- Add dollops of the frangipane on top, carefully spreading smooth with an offset spatula. Press the sliced peaches and almonds (if desired) into the frangipane.
- Bake for 28-30 minutes or until the center is mostly set, just a little jiggle when you shake it. If desired, broil for 2-3 minutes (keep a close eye on it to avoid burning!) to get a golden brown top.
- Remove from the oven and let cool completely. If desired, brush some of the remaining jam onto the peach slices for shine. Alternatively, dust powdered sugar on top.
Whip the cream and serve
- Just before serving the tart, sieve out the chamomile and whip the cream, powdered sugar and vanilla extract together until soft peaks.
- Dollop cream onto slices and garnish with puddles of olive oil, if desired.
Video
Notes
Nutrition
Originally published 6/18/2026.
