Photo of Peach & pistachio frangipane tart by WW

Peach & pistachio frangipane tart

9 - 10
PersonalPoints™ per serving
Total Time
45 min
15 min
30 min
Vibrant colours, luscious aromas and sweet, succulent flavours... these quick, sunshine desserts with exotic fruit and seasonal berries look and taste


Ready Rolled Light Puff Pastry Sheet

150 g

Low Fat Spread

35 g

Caster Sugar

35 g

Egg yolk, raw

1 medium

Ground Almonds

45 g

French Almond Extract

¼ teaspoons


2 medium, stones removed, sliced

Robertsons Apricot Jam

45 g, warmed through with 1⁄2 tbsp boiling water


15 g, chopped


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the pastry circle on a baking sheet and use a knife to score a 1cm border. Pierce the inner circle a few times to stop it from rising. Bake for 10 minutes. Remove from the oven then push the centre piece down with a spoon, leaving the border higher up.
  2. Whisk the spread with the sugar until softened and smooth. Add the egg yolk and then whisk in the almonds and essence. Spoon onto the centre of the pu pastry circle, keeping within the border.
  3. Top with the peaches and bake for 20 minutes, until golden. Brush with the apricot jam, sprinkle with the pistachios and serve.


Make with apricots or cherries and decorate with toasted, flaked almonds.