Peach & almond tart

Peach & almond tart

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(27 ratings)

Prep: 25 mins Cook: 1 hr Plus resting

Easy

Serves 8
Juicy peaches, sweet almonds, melt-in-the-mouth pastry... you'll want a large slice of this one

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal537
  • fat37g
  • saturates16g
  • carbs45g
  • sugars22g
  • fibre3g
  • protein10g
  • salt0.29g
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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 yolk

    For the filling

    • 100g caster sugar
    • 140g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 2 egg, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 140g ground almond
    • 50g plain flour
    • 3 peach, sliced
      Peaches

      Peach

      pee-ch

      Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

    • peach preserve or apricot jam
      Peaches

      Peach

      pee-ch

      Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

    • crème fraîche, to serve

    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!

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    Comments (25)

    fashionista25's picture
    5

    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
    5

    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
    4

    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.

    mariannew's picture
    5

    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
    5

    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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