Peach & almond tart
Think of this as an Italian version of the British Bakewell tart, lovely for dessert or with a cuppa
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 25 mins
Cook 1 hr 20 mins
- 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.
- 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.
Per serving
998 kcalories, protein 18g, carbohydrate 73g, fat 72 g, saturated fat 28g, fibre 5g, sugar 47g, salt 1.1 g
Recipe from Good Food magazine, September 2010.
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http://www.bbcgoodfood.com/recipes/749695/
http://www.bbcgoodfood.com/recipes/749695/
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Ingredients
- 500g pack puff pastry
- a little flour , for dusting
- 3 ripe peaches , each cut into 6 wedges
- crème fraîche , to serve
FOR THE FILLING
- 175g ground almonds
- 50g toasted flaked almonds , plus a handful more to decorate
- 250g tub mascarpone
- 25g butter , softened
- 200g golden caster sugar , plus 1 tbsp to decorate
- 2 eggs
- ½ tsp almond extract
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 25 mins
Cook 1 hr 20 mins
Ingredients
- 500g pack puff pastry
- a little flour , for dusting
- 3 ripe peaches , each cut into 6 wedges
- crème fraîche , to serve
FOR THE FILLING
- 175g ground almonds
- 50g toasted flaked almonds , plus a handful more to decorate
- 250g tub mascarpone
- 25g butter , softened
- 200g golden caster sugar , plus 1 tbsp to decorate
- 2 eggs
- ½ tsp almond extract
Per serving
998 kcalories, protein 18g, carbohydrate 73g, fat 72 g, saturated fat 28g, fibre 5g, sugar 47g, salt 1.1 g
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25 August 2010
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08 September 2010
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18 September 2010
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02 October 2010
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