Peach & almond tart
A winning combination of peaches and almonds make this scrumptious tart
2
ratings
Difficulty and servings
Serves 8
Preparation and cooking times
1½ hrs plus chilling
- To make the pastry, whizz the flour, butter, sugar and a pinch of salt in a food processor until it resembles breadcrumbs then tip into a large bowl. Make a well in the centre and add the egg yolk and 2 tsp cold water. Start by mixing with a knife and then, using your hand, knead lightly until the dough comes together. Flatten into a disc, cover with clingfilm and chill for no more than 1 hour.
- On a lightly floured surface roll out the pastry to 3mm thick and line a rectangular 28 x 20 cm or 24cm round fluted tart tin with a depth of 2.5 cm. Lightly prick the base and chill for 20 minutes. Heat the oven to 180C/fan 160C/gas 4.
- Line the pastry case with baking parchment and fill with baking beans. Bake for 20 minutes or until the pastry is a pale golden colour. Remove the baking beans and brush the pastry case with a little egg white then return to the oven for a further 2 minutes. Remove and cool slightly.
- Cut each of the peaches into 6 wedges. Heat the wine, sugar, lemon juice and 100ml water in a wide pan over a medium heat to dissolve the sugar. Bring to the boil, reduce to a simmer and add the peach wedges. Poach for about 10 minutes until tender. Remove and cool. Simmer the remaining syrup until it is reduced to about 6-8 tbsp.
- To make the frangipane, finely chop the almonds and hazelnuts in the food processor and remove. Cream the butter and sugar in the food processor until pale. Gradually add the beaten eggs, mixing well between each addition. Fold in the nuts, flour and lemon zest and mix until smooth.
- Tip the filling into the tart tin and level. Arrange the peaches on the top and slide the tart onto a baking tray. Bake for about 30 minutes or until golden.
- Brush the warm tart with some of the syrup, cool and then serve the rest of the syrup on the side.
Skipping the pastry making
You can skip the pastry making part of this recipe, if you like, and use a ready-made sweet pastry.
1395 kcalories, protein 22g, carbohydrate 121.9g, fat 92.4 g, saturated fat 40.2g, fibre 6.6g, salt 0.21 g
Recipe from olive magazine, July 2007.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/4517/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
PASTRY
- 175g plain flour
- 125g unsalted butter , chilled and diced
- 25g caster sugar
- 1 large egg , separated
FRANGIPANE
Search Good Food
Is Angela Nilsen's vanilla ice cream the smoothest, creamiest homemade ice cream in history?
7
ratings
Advertiser Links
Difficulty and servings
Serves 8
Preparation and cooking times
1½ hrs plus chillingIngredients
PASTRY
- 175g plain flour
- 125g unsalted butter , chilled and diced
- 25g caster sugar
- 1 large egg , separated
FRANGIPANE
1395 kcalories, protein 22g, carbohydrate 121.9g, fat 92.4 g, saturated fat 40.2g, fibre 6.6g, salt 0.21 g
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Tried and tested 
Latest comments and suggestions
31 May 2008
Emma rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
26 February 2009
Grace commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
28 May 2009
Belkey rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
22 June 2009
Little_Amy commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.