Peach & almond tart

Peach & almond tart

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(23 ratings)

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Cooking time

Prep: 25 mins Cook: 1 hr Plus resting

Skill level

Easy

Servings

Serves 8

Juicy peaches, sweet almonds, melt-in-the-mouth pastry... you'll want a large slice of this one

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
537
protein
10g
carbs
45g
fat
37g
saturates
16g
fibre
3g
sugar
22g
salt
0.29g

Ingredients

For the pastry

  • 175g plain flour, plus extra for rolling
  • 85g cold unsalted butter, cut into small pieces
  • 1 tbsp caster sugar
  • 2 egg yolks

For the filling

  • 100g caster sugar
  • 140g butter
  • 2 eggs, beaten
  • 140g ground almonds
  • 50g plain flour
  • 3 peaches, sliced
  • peach preserve or apricot jam
  • crème fraîche, to serve

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Method

  1. To make the pastry, rub together the flour and butter until it looks like fine breadcrumbs, then mix in the sugar. Add 1 egg yolk and 1 tsp water, followed by the next yolk and 1 tsp water until the dough just comes together. Wrap in cling film and refrigerate for 30 mins.
  2. Heat oven to 200C/180C fan/gas 6. Roll the pastry out on a lightly floured surface until big enough to line a 23cm tart tin. If the dough rips, simply patch it up. Cut away the excess pastry. Line with greaseproof paper, fill with baking beans, then bake for 10 mins. Remove paper and beans. Prick quite a few holes in the base of your tart, then bake for another 10-15 mins until biscuity.
  3. While the pastry cooks, make the filling. Whisk the sugar and butter together until you get a pale paste. Beat in the eggs and finally add the almonds and flour. Spoon into pastry case, arrange the peach slices across the top in a pattern and bake for 30-40 mins until golden. When cool, brush your preserve or jam across the top. Serve with a little pot of crème fraîche on the side and eat it quick before anyone else gets their hands on it!

Recipe from Good Food magazine, July 2010

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Comments

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laoood's picture

I don't know why I wasn't as enamoured by this as others, but I actually found it quite bland. The almond didn't come through that well; if I made it again, I'd definitely boost the almond with a couple of drops of extract. The peaches had lost most of their flavour through the cooking - I think the suggestion of pears with this would probably be better. So three stars in all - the bake was fine, the recipe quantities etc were good and it made a pleasant pudding, just a bit on the bland side for me.

sinsear's picture
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I made this tart using pears instead of peaches, it was delicious. The pastry in this recipe is excellent, i use it a lot for both sweet and savoury tarts. I use the food processor to do the 'rubbing in' then tip it out into a bowl where i add the eggs and water and make it into pastry. In my recipe i reduced the pear syrup and used that as a glaze.
An easy recipe, looks and tastes delicious

mike909's picture
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Good recipe - I made it in a 20cm tin so the tart was a little deeper and this made the frangipane layer thicker and I think nicer. The peachs can be sliced pretty thick and I pushed them into the filling a little

Pastry ok to use, its pretty forgiving - you can just prob bits into any breaks or gaps

I may put a layer of jam under the filling next time - just to improve the flavour

florida4marion's picture
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I wasn't going to make this tart, because I only had 2 peaches, but I had to use them up quick, so I went ahead. I didn't have the right size flan tin, so I used a 11"x 8"x 1" flan tin and increased the pastry ingredients by 1/3rd which was just enough. I did everything else the same as in the recipe, but I added a few drops of almond essence to the sponge. I was pleased when I found that 2 large peaches was just right. I cooked it the same as in the recipe, and it turned out perfect. I've been eating a slice every morning with my coffee. Thanks for such a yummy recipe, I'll be making it again.

rozzy_long's picture
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Beautiful!

Made this last week in practise for a dinner party tomorrow and we loved it! Have just made it again ready for tomorrow and it smells delicious!

I added 2 1/2 capfuls of almond extract, 2 capfuls of vanilla extract (to enhance fla)vours of the sponge) and a splash of milk to stop it being dry. Worked wonderfully! This time I have also added some flaked almonds on top of the peaches and they have toasted up well during the cooking!

Would recommend chopping peaches fairly thickly to get a nice contrast with each bite.

I used a shop bought pastry base (easier! It's not Come Dine With Me!) so found the rest really simple to make which is great!

Definately one for keeps x

monikaechelon's picture
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Delicious ! Replaced the butter in the filling with mascarpone and everybody asked for the recipe !

baker231's picture
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This recipeis easy and delicious!! I only found it last week and have already made it twice- everyone loves it !!

northclare's picture
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very disappointing - the almond 'custard'/sponge was dry and fairly bland. would not make again

katbebbington's picture
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This is a realyl lovely tart, and very impressive to look at despite how easy it is to make! I added a dash of lemon juice to the filling to contrast against the sweetness. Delicious, would definitely make again and try different fruits.

dittyplane's picture

For those who mentioned not being "good with pastry" I would suggest leaving the pastry in the fridge for several hours - or indeed as I do, overnight then take it out and leave to come up to a workable temperature; that never fails for me - honest!

krbcsaunders's picture
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Pastry was easy to make, roll out and fit into the tin. A lovely tart.

miffycat's picture
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I think I may have overcooked this. I wasn't sure whether the almond filling was supposed to set like a sponge or be soft like a custard. The edges seemed to bake OK but the middle seemed uncooked so left it in for 10 minutes longer than maybe it needed. It looked fabulous and still tasted really good. Heated the apricot jam first, which aids glazing. Would cook for less time next time I cook it, which my partner hopes will be very soon!

lamaline's picture
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Thank you for this lovely recipe. I followed it almost by the book ! Just bought the pastry already made... But the almond filling really does the trick! Will retry it with other fruits.
Highly recommended. Easy as well!

nungyang's picture

I only used this recipe for the tart base to make smaller tarts for something else. Unfortunately, the tart bases tasted and looked rather like oatmeal cakes...
Perhaps I did not put enough water in because when i tried to roll it out, it just crumbled to bits...

montserrat's picture
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Wow! Lovely tart. The almond filling is really good and tasty. So good that it doesn't really need the peach (or any fruit for the matter). Highly recommend others to try it and I will definitely make it again & again. Thanks Gregg for the recipe.

prislau's picture
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Easy to bake and results are great. Made it when we invited people over to our house and everybody thought we bought the tart!

annasmt's picture
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love this receipe. since it's autumn now and i can't get really nice peaches anymore I started to use plums instead - works even better for me
sprinkle with some flaked almonds... just perfect

fashionista25's picture
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The pastry shrank down the sides a bit when blind-baked, probably just my technique, but it didnt show once the filling was in. Looked very nice, tasted great too! Would def make again.

markinessex's picture
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This is such a great tart. Extremely tasty. Bookmarked this recipe to make for friends that we coming over. Got a phone call the night before saying that they couldn't eat gulten! Gulp. I went and bought some gulten free flour. Worked really well!

It actually looks very professional, but is easy to make.

helenlofthouse's picture
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Loved this recipe. I was worried about the pastry as well and did actually end up 'molding' it into my flan tin which came out fine. Next time I think I will add some almond extract as well as the almonds - I really like quite a strong almondy flavour. I had made the tart for my Mum's birthday and she really enjoyed it. I will make this again. Yum.

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