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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• Ruth

  18 September 2010

  Ruth rated and commented on this recipe

  

  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.

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• Anna

  25 September 2010

  Anna rated and commented on this recipe

  

  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

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• pris.lau.

  14 October 2010

  pris.lau. commented on this recipe

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

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• pris.lau.

  14 October 2010

  pris.lau. rated this recipe

  

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• montserrat

  07 June 2011

  montserrat rated and commented on this recipe

  

  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.

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• Very Hungry

  24 June 2011

  Very Hungry commented on this recipe

  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...

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• Carine

  10 July 2011

  Carine rated and commented on this recipe

  

  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!

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• Moose

  09 August 2011

  Moose rated and commented on this recipe

  

  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!

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• Oyku Ozer

  30 September 2011

  Oyku Ozer rated this recipe

  

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• Barbara Saunders

  24 October 2011

  Barbara Saunders rated this recipe

  

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• Barbara Saunders

  28 November 2011

  Barbara Saunders commented on this recipe

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

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• CHATTOPLATTO

  27 December 2011

  CHATTOPLATTO commented on this recipe

  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!

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• KasiaK

  17 February 2012

  KasiaK rated this recipe

  

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• Kat

  28 June 2012

  Kat rated and commented on this recipe

  

  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.

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• Clare

  27 July 2012

  Clare rated and commented on this recipe

  

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

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• Baker231

  24 August 2012

  Baker231 rated and commented on this recipe

  

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

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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

Vegetarian

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 10.0g, carbohydrate 45.0g, fat 37.0 g, saturated fat 16.0g, fibre 3.0g, sugar 22.0g, salt 0.29 g

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