Stone Fruit and Frangipane Toast

Name: Stone Fruit and Frangipane Toast
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup/115 grams unsalted butter (1 stick), softened; 1/2 cup/100 grams granulated sugar, plus 1 tablespoon and 4 teaspoons; 2 egg yolks; 3/4 cup plus 1 tablespoon/90 grams almond flour; Flaky sea salt; 4 slices sourdough bread (each about 1/2-inch thick), from the middle of a large loaf; 2 pounds ripe peaches, plums, apricots or other stone fruits; Confectioners’ sugar, for garnish; Heavy cream, whipped cream or Greek yogurt, for serving

By Clare de Boer

Total Time: 45 minutes
Rating: 4(104)
Notes: Read community notes

Juicy, late-summer fruits and rich almond frangipane do the hard work here. Consider making these toasts an exercise in generosity rather than technique: Spread frangipane thickly and all the way to the edges of the toast and err on the side of too much fruit, torn roughly and tossed with a pinch of salt, and some sugar to encourage caramelization. If serving this for an after-dinner dessert, add a splash of red wine to the fruit and serve with a dollop of mascarpone. If this is breakfast, you might prefer Greek yogurt as an accompaniment, or a glug of heavy cream.

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Ingredients

Yield:4 servings

½cup/115 grams unsalted butter (1 stick), softened
½cup/100 grams granulated sugar, plus 1 tablespoon and 4 teaspoons
2egg yolks
¾cup plus 1 tablespoon/90 grams almond flour
Flaky sea salt
4slices sourdough bread (each about ½-inch thick), from the middle of a large loaf
2pounds ripe peaches, plums, apricots or other stone fruits
Confectioners’ sugar, for garnish
Heavy cream, whipped cream or Greek yogurt, for serving

Ingredient Substitution Guide

Preparation

Step 1
Heat oven to 375 degrees. In the work bowl of a stand mixer fitted with the paddle attachment, cream 7 tablespoons butter and ½ cup granulated sugar on medium speed until pale and creamy, then add each egg yolk one by one, mixing between additions to emulsify. And almond flour and a pinch of salt and mix to combine, scraping the bottom of the bowl as needed.
Step 2
Spread the remaining 1 tablespoon butter on one side of the bread slices. Sprinkle with 2 teaspoons granulated sugar. Transfer to a baking sheet, buttered side down. Divide frangipane mixture among slices, spreading to coat the top of each slice.
Step 3
Working over a bowl, tear the stone fruits off their pits into large bite-size pieces, dropping the fruit into the bowl as you go. Add 1 tablespoon granulated sugar and a pinch of salt and toss to coat. Pile the fruit onto the bread, some pieces facing up, some facing down, and gently press the fruit to adhere to the frangipane mixture.
Step 4
Sprinkle the fruit with the remaining 2 teaspoons granulated sugar, pour any juices left in the bowl over the fruit, then bake until fruit is tender and juicy, the bottom of the bread is deep brown, and the edges of the toast are crisp, 20 to 25 minutes.
Step 5
Broil the toasts until browned in spots, watching carefully so the fruit doesn’t burn, 1 to 2 minutes.
Step 6
Top with confectioners’ sugar and serve with heavy cream, whipped cream, or yogurt, if you are virtuous!

Ratings

4 out of 5

104 user ratings

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Cooking Notes

Cynthia C4 years ago

This was fantastic. I simplified things by using room temp butter and forgoing the mixer. Cut sugar and butter back a smidge, used fresh peaches. Don’t skip the cream - it brings the whole ambrosia together like a peaches and cream almond croissant.

Jenica2 weeks ago

Perfect sweet addition to brunch! Changes we made that I’ll do again: add a 1/2 teaspoon of almond extract (definitely needed if you want to taste the almond) and used fresh blueberries and strawberries rather than stone fruits. Served with unsweetened plain greek yogurt…This recipe is easy and so delicious.

Marisa5 months ago

This is sinfully delicious for very little work. Didn't have any stone fruit, so used slices of strawberries but did not macerate them since they were on the overripe side. Served with unsweetened plain greek yogurt. I'm making this again for some out of town guests and have pre-made the frangipane. This time I added 1/4 tsp of almond extract and will likely add some sliced almonds at the broil stage to really bring out the almond flavor.

Barbara in the Sierra Foothills1 year ago

Delicious combination with late season peaches and almond butter. The recipe is very generous, esp since it's so rich. Likely would serve six with more toast. Spread the frangipane a little thinner and you'd still have peaches all over the place! Sprinkle the peaches with a little cardamom.

LK2 years ago

This was pretty good. Like most recipes, this took me twice as long as the published time to make. Felt like a lot of sugar while making the recipe, but wasn't too sweet at all-- very good breakfast.

Judy4 years ago

Fabulous. You can also use blueberries instead of stone fruit. Addictive.

Cynthia C4 years ago

Nicole4 years ago

This was incredible. Had no idea how easy it is to make frangipane. Used pre-sliced sourdough, worked great. Did peaches and apricots, will do more apricots next time. Beware when broiling, the bottom with the sugar may burn first.

stephanie4 years ago

what a lovely recipe

Cathie4 years ago

375°. See Step 1.

Carrie4 years ago

What temp shall I bake the bread at?

AmyBK4 years ago

It bakes in the oven you preheated to 375 in step 1.

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