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Peach & almond tart

Peach & almond tart

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(5 ratings)

Prep: 25 mins Cook: 1 hr, 20 mins

Moderately easy

Serves 6
Think of this as an Italian version of the British Bakewell tart, lovely for dessert or with a cuppa

Nutrition and extra info

  • Freezable

Nutrition per serving

  • kcalories998
  • fat72g
  • saturates28g
  • carbs73g
  • sugars47g
  • fibre5g
  • protein18g
  • salt1.1g
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Ingredients

  • 500g pack puff pastry
  • a little flour, for dusting

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 3 ripe peaches, each cut into 6 wedges

    Peach

    pee-ch

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

  • crème fraîche, to serve

For the filling

  • 175g ground almonds

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 50g toasted flaked almonds, plus a handful more to decorate

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 250g tub mascarpone
  • 25g butter, softened

    Butter

    butt-err

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

  • 200g golden caster sugar, plus 1 tbsp to decorate
  • 2 eggs

    Egg

    egg

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

  • ½ tsp almond extract

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

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Method

  1. Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a floured surface until big enough to line a 23cm tart tin with an overhang. Line the tin with pastry, gently folding overhanging pastry down the outside of the tin, then prick all over with a fork. Line with greaseproof paper; sit a 20cm sandwich tin on top (it should fit snugly). Fill with baking beans, then blind-bake for 20-25 mins until the sides are set. Remove the beans, tin and paper and cook for 10 -15 mins more until golden, risen and crisp. Cool a little, then trim the overhang and press down any risen bits.

  2. Lower oven to 180C/160C fan/gas 4. Beat together the filling ingredients, spoon into the tin and top with the peaches. Scatter with 1 tbsp caster sugar and extra flaked almonds, then bake for 40 mins until puffed up and golden, with a slight wobble in the centre. Cool to room temperature and serve with crème fraîche.

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Comments (4)

lemonfacelimeface97's picture
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made this for my family a few months ago, served with vanilla cream, went down a treat!! :)

pipmanley's picture
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Really enjoyed this tart.Lovely texture and almond flavour and impressed my friends

hellsbells1999's picture
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Absolutely loved this (until i realised it was 21 ww points per serving!!). Easy to make, friends were very impressed. It was all gone very quickly. The filling tastes like a really nice almond croissant filling. Yum! Also substituted tinned peaches and they were fine.

tordi1's picture
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Nice flavour but a bit of a gloopy filling. I tried cooking it for longer but ut never really 'set'.

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