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, questions and tips

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    jennypiccolo
    12th Aug, 2016
    5.05
    My husband and daughter made this for me on holiday in Italy as the Peaches here are amazing. This tart was too. They made it exactly as the recipe adding vanilla extract but not almond extract. It was perfect.
    vall
    10th Jul, 2016
    5.05
    Followed other people suggestion and used pears instead of peaches and it is an absolutely delicious tart!! Love it!
    The Skinny Bakery
    5th Mar, 2016
    5.05
    This is a fantastic recipe, substitute the peaches for pears and you can also make yourself a lovely pear and almond tart. Thanks for this one.
    laoood
    7th Oct, 2013
    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
    6th Jun, 2013
    5.05
    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
    7th Oct, 2012
    5.05
    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
    4th Oct, 2012
    5.05
    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
    21st Sep, 2012
    5.05
    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
    25th Aug, 2012
    5.05
    Delicious ! Replaced the butter in the filling with mascarpone and everybody asked for the recipe !
    baker231
    24th Aug, 2012
    5.05
    This recipeis easy and delicious!! I only found it last week and have already made it twice- everyone loves it !!

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