Peach and amaretto tart


by: Cooking Bird

Peaches and amaretti biscuits are a classic match that you will find in different variations all over Italy. The amaretto cream is really frangipane, with the addition of what, in the north of Italy, we talk about as bitter almonds, but are actually bitter apricot kernels. They come not from the apricots we have in the fruit bowl but from immature fruit that looks very like almonds and are cultivated specifically for their kernels. You can buy them in specialty stores and health food shops.


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serves: 1

1/2 recipe quantity Sweet pastry

1 cup crushed amaretti cookies

10 small peaches

For the amaretto cream:

1 1/4 cups bitter apricot kernels

18 tablespoons butter

1 3/4 cups superfine sugar

5 eggs

8 teaspoons flour (plus more for dusting)

1 1/2 cups ground almonds

Nutrition Facts
Peach and amaretto tart

Servings Per Recipe: 1

Amount per Serving

Calories: 7055

  • Total Fat: 425.5 g
  •     Saturated Fat: 171.7 g
  •     Trans Fat: 8.5 g
  • Cholesterol: 1489.3 mg
  • Sodium: 5655.5 mg
  • Total Carbs: 751.4 g
  •     Dietary Fiber: 47.2 g
  •     Sugars: 433.2 g
  • Protein: 108 g

how is this calculated?

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1.  Preheat the even to 340°F.

2.  To make the amaretto cream, put the bitter apricot kernels into a food processor and grind to a powder. Put the butter in the bowl of an electric mixer with a paddle attachment and soften it. Add the sugar and mix for a minute or so until the mixture turns pale. Add the eggs one by one, mixing each one in well before adding the next. Switch off the machine and, with a spatula, scrape around the edges of the bowl until all the mixture is incorporated.

3.  Mix together the flour, ground almonds and bitter apricot kernels, and stir into the butter mixture. Mix at a slow speed until everything is incorporated, then turn the speed up to maximum for 2 minutes to incorporate air. You will see that the mixture turns paler and expands in volume a little.

4.  Roll out the pastry on a floured surface and use it to line four 4—inch nonstick tart tins, or one 11-inch one. Line the pastry shell with plastic wrap, weight with rice or dried peas or beans, and bake blind for 4 minutes. Take out the weights, remove the plastic wrap, and cook for 5 more minutes (7 to 10 minutes for a larger one), until lightly colored around the edges. Turn up the oven to 355°F.

5.  Spoon the amaretto cream into the pastry cases in a layer about 1/4 inch thick, smooth with a spatula and sprinkle the crushed amaretti cookies over the top. Halve the peaches and take out the pits. Arrange them alternately, one cut side up, then one cut side down, in a ring around each tart, and press down slightly into the cream.

6.  Put into the even and bake for about 12 minutes (or 15 to 20 for a larger one), until the amaretto cream is golden and has puffed up around the peaches. Serve at room temperature.

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