1 cup + 2 Tbsp. unsalted butter
1 cup granulated sugar
¼ tsp. salt
2 large eggs
3½ cups all purpose flour
In a stand mixer with a paddle attachment, combine the butter sugar and salt. Mix until smooth. Add 1 egg, combine. Add second egg and mix until smooth. With the mixer off, scrape down the edges of the bowl using a rubber spatula. Add all of the flour and incorporate on low speed. Mix just until all of the flour is absorbed. Add dough to a bowl, cover with plastic wrap and allow to cool in the refrigerator for at least 2 hours.
When ready to use, on a floured surface roll out the dough to 1/8 inch thick. Cut out the portion you will need. To line your tart and store the rest in the fridge.
1 cup eggs, 1 cup butter
1 cup sugar
1 cup almond meal
2 cups pastry cream
In stand mixer with a paddle attachment, cream the butter and sugar, slowly add eggs and combine. Add almond meal and combine. Add pastry cream and mix until smooth.]
2 cups whole milk
2 Tbsp. vanilla extract
¼ tsp. salt
4 Tbsp. cornstarch
½ cup + 1 Tbsp. sugar
2 large eggs
4 Tbsp. unsalted butter
In a large saucepan, add milk, extract, and salt, and bring to just under a boil. Stir occasionally. In a large mixing bowl, whisk together the sugar and cornstarch. Add eggs and whisk until smooth. Temper the scalded milk into the egg mixture by using a ladle to add the milk to the eggs. While adding the milk, whisk the mixture so as to not cook the eggs. Add about 1/3 of the milk. Once the egg and milk mixture is combined, add back to the saucepan with the remainder of the milk. Over medium heat, continue to whisk the mixture until it starts to thicken, about 2 minutes. The mixture should just barely start to boil.
Once cooked, add the cream to a standing mixer bowl with a whisk attachment. Whisk on medium speed until the cream is just warm. Add the butter and whisk until everything is combined. Add mixture to a bowl. Place plastic wrap directly over the pastry cream and allow to cool.
Fresh Peach Frangipane Tart
Line a 10" tart ring with Tart Dough directly on a sheet pan with parchment paper. Once lined, spoon in enough frangipane to fill the tart approximately half way. Allow tart setup to cool in the fridge.
While tart is cooling, peel and quarter 2 large peaches. Place peaches center side down into cooled tart setup. In a 350F oven, bake until tart is golden brown, about 25-30 minutes. Allow the tart to cool before unmolding and slicing. Garnish with powdered sugar and serve with vanilla ice cream.