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1. Roll two thirds of the pastry out to the thickness of a £1 coin, line a 20cm x 30cm fluted tart tin with it, scatter the base with ground almonds and chill for 20 minutes.
2. Heat the oven to 180C/fan 160C/gas 4 and put in a baking sheet.
3. Put the peaches, redcurrants, 3 tbsp caster sugar, lemon zest and juice in a bowl and mix. Arrange the fruit in the pastry shell over the ground almonds.
4. Roll the remaining pastry out on a lightly floured work surface and cut into strips about 1-11/2 cm wide. Arrange the pastry strips over the fruit in a lattice pattern. Brush the edges of the tart shell with milk to seal. Mix the remaining caster sugar with the cinnamon. Brush the lattice strips with milk and scatter over the cinnamon sugar.
5. Bake for about 30 minutes until the pastry is golden brown and the fruit is tender. Serve with vanilla ice cream, crème fraîche or cream.

Per serving

393 kcalories, protein 5.2g, carbohydrate 47.3g, fat 21.6 g, saturated fat 6.7g, fibre 3.6g, salt 0.33 g

Latest comments and suggestions

• Joan Killeen

  06 July 2009

  Joan Killeen commented on this recipe

  We liked this a lot. It's very pretty and the combination of fruits is lovely. However next time I would use a lot more sugar in the fruit, it just wasn't sweet enough.

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Ingredients

• 500g sweet pastry
• plain flour
• 2 tbsp ground almonds
• 6 ripe peaches , stoned and cut into eighths
• 200g redcurrants , picked off their stalks
• 4 tbsp caster sugar
• ½ lemon , juiced and zested
• 2 tbsp milk
• ½ tsp ground cinnamon

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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 1 hour 15 minutes plus chilling

Ingredients

• 500g sweet pastry
• plain flour
• 2 tbsp ground almonds
• 6 ripe peaches , stoned and cut into eighths
• 200g redcurrants , picked off their stalks
• 4 tbsp caster sugar
• ½ lemon , juiced and zested
• 2 tbsp milk
• ½ tsp ground cinnamon

Per serving

393 kcalories, protein 5.2g, carbohydrate 47.3g, fat 21.6 g, saturated fat 6.7g, fibre 3.6g, salt 0.33 g

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