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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mariannew's picture
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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.

lesfoodies's picture
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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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