Squashed peach & almond tarts

Squashed peach & almond tarts

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins Cook: 20 mins

Skill level

Moderately easy

Servings

Serves 4

A melt-in-the-mouth summer treat

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
672
protein
12g
carbs
44g
fat
51g
saturates
20g
fibre
3g
sugar
21g
salt
0.94g

Ingredients

  • 100g ground almonds
  • 100g butter, softened
  • 1 egg
  • 50g sugar
  • 250g (half a 500g block) puff pastry
  • 3 peaches, halved, stoned and finely sliced

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Beat almonds, butter, egg and half the sugar in a small bowl until mixed. Roll pastry out to the thickness of a 20p piece and, using a saucer about 13cm in diameter, cut out 4 circles. Lift the circles onto a baking tray and spread each thinly with 1 tbsp of almond mixture, leaving a border. Arrange the peach slices on top in a rosette and chill for at least 10 mins before baking. Heat oven to 220C/fan 200C/gas 7.
  2. Bake tarts on the top shelf for 10 mins, then remove from oven. Sprinkle liberally with sugar, cover with baking parchment and lay another samesized tray on the top. Flip the trays so that the tarts are upside-down. Bake for 5-10 mins more, until the pastry is crisp and the peach is sticky and caramelised. (If you don’t have two baking sheets, the tarts can be cooked peach-side up for the whole cooking time.)

Recipe from Good Food magazine, August 2006

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
denisa's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Had some friends over my house. I had to make something quikly and easy. This receipe worked big time, simple but still so delicious. Served it warm with vanilla/caramel icecream. Yammy!

Questions

Tips