Peach tart
Peach and Amaretto is a classic summer flavour combination. All this tart needs is a good dollop of Jersey cream
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 1 hr
Cook 1 hr 30 mins
Plus chilling
- Make the pastry by mixing the flour, icing sugar and pinch of salt. Add the butter and egg yolks. Bring together into a dough. Roll into a log, wrap and chill for 30 mins to firm.
- To make the almond paste, beat the butter and sugar together until smooth and pale. Add the eggs, one by one, until incorporated. Stir in the ground almonds then chill the mixture for 1 hour to firm.
- Heat the oven to 190C/fan 170C/gas 5. Make a sugar syrup by heating 250ml water with the sugar and vanilla pod until the sugar has dissolved. Add a good splash of amaretto - just enough so you can taste it. Cut the peaches in half, take out the stone and lay them in a roasting dish, cut side down. Pour the syrup over. Cover the dish and roast in a hot oven, checking regularly, for 15-25 minutes depending on the ripeness of the peaches. Remove from the oven and allow them to cool in the poaching liquid.
- Cut the chilled pastry log into thin rounds then arrange over the base and sides of a 30cm non-stick tart tin. Press the pastry together to cover the base and sides in an even layer and patch up any holes. Chill for another 30 minutes.
- Turn the oven temperature down to 160C/ fan 140C/gas 3. Fill the uncooked tart shell with the peach halves, then spoon or pipe the almond mixture around the peaches, leaving big enough gaps in order to see the peaches poking out.
- Bake for 50-55 minutes until risen and golden and the almond paste is cooked. Allow to cool. Before serving, heat a few spoonfuls of apricot jam in a pan with a little water until just runny. Brush the top of the tart generously with the jam to glaze. Scatter over the almonds and serve with double or clotted cream.
Per serving
853 kcalories, protein 10.7g, carbohydrate 97.6g, fat 49.1 g, saturated fat 24.7g, fibre 3.9g, salt 1.01 g
Recipe from olive magazine, July 2010.
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Ingredients
FOR THE PASTRY
- 280g plain flour
- 230g soft butter
- 2 egg yolks
- 120g icing sugar
FOR THE ALMOND PASTE
- 125g butter
- 125g golden caster sugar
- 125g ground almonds
- 2 eggs
FOR THE PEACHES
- 200g golden caster sugar
- 1 vanilla pod , split lengthways
- Amaretto , to taste
- 8 peaches
- apricot jam , to glaze
- toasted flaked chopped almonds , to serve
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This is the traditional Florentine way to roast pork loin on the bone
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rating
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 1 hr
Cook 1 hr 30 mins
Plus chillingIngredients
FOR THE PASTRY
- 280g plain flour
- 230g soft butter
- 2 egg yolks
- 120g icing sugar
FOR THE ALMOND PASTE
- 125g butter
- 125g golden caster sugar
- 125g ground almonds
- 2 eggs
FOR THE PEACHES
- 200g golden caster sugar
- 1 vanilla pod , split lengthways
- Amaretto , to taste
- 8 peaches
- apricot jam , to glaze
- toasted flaked chopped almonds , to serve
Per serving
853 kcalories, protein 10.7g, carbohydrate 97.6g, fat 49.1 g, saturated fat 24.7g, fibre 3.9g, salt 1.01 g
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26 August 2010
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