Peach & almond tart

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• Suzanne

  04 July 2010

  Suzanne rated and commented on this recipe

  

  This was easy and delicious. When I saw the quantity of pastry I had I was afraid I would have to roll it out really thin and that it would be difficult to transfer to the tin ( I usually am not that good with pastry), and break in a few pieces and make a mess. It rolled out well and i and followed baking directions exactly. The pastry was beautiful. I will use it again for other fruit pies. The filling was delicious, nice almond taste. The pie was a big success with my friends. We live in South West France, peaches are in season now, and they come from down the road! They are picked when they are ready to eat, they are so juicy. I'm sure that they contributed to the success of this lovely tart.

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• Marianne

  18 July 2010

  Marianne rated and commented on this recipe

  

  Like Suzanne I am "not good" with pastry - in fact hopeless, but I followed the recipe religiously, and it came out well, and is delicious too. I agree though that you must have good peaches. Added the insides of a vanilla pod to the custard mix & the glaze too, so it also looked quite professional, and up to the standards of my local patisserie. Was a lovely summer pud to follow's Barney's Pancetta-wrapped trout, eaten outdoors on a memorable and balmy evening.

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• Yorkshire Helen

  20 July 2010

  Yorkshire Helen rated and commented on this recipe

  

  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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• markinessex

  25 August 2010

  markinessex rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 25 mins

Cook 1 hr

Plus resting

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

Per serving

537 kcalories, protein 10g, carbohydrate 45g, fat 37 g, saturated fat 16g, fibre 3g, sugar 22g, salt 0.29 g

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