Giant peach, nectarine & apricot meringue tart

Giant peach, nectarine & apricot meringue tart

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 35 mins

Skill level

Moderately easy

Servings

Serves 8

Using shop-bought puff pastry makes this dazzling summer tart topped with stone fruit, almond paste and dollops of meringue super quick to prepare

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
428
protein
8g
carbs
42g
fat
26g
saturates
10g
fibre
2g
sugar
25g
salt
0.5g

Ingredients

  • 30-33cm puff pastry round sheet (we used Marie La Pâte Feuilletée), or roll your own from a 375g block
  • 100g crème fraîche, plus extra to serve (optional)
  • 1 large egg, plus 2 egg whites
  • 100g ground almonds
  • 1 tsp vanilla extract
  • 140g caster sugar
  • 3-5 stone fruits (a mixture of peaches, nectarines and apricots), sliced
  • 2 tbsp peach, apricot or nectarine jam
  • ½ tsp almond extract (optional)
  • 1 tsp cornflour
  • 25g toasted flaked almonds

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 200C/180C fan/gas 6. Lay the pastry on a large baking sheet and mark a border 2cm from the edge with a knife. Bake for 10-12 mins until puffed up, golden and crisp underneath. Mix the crème fraîche, whole egg, ground almonds, vanilla extract and 40g of the sugar together.
  2. Push the centre of the pastry down and spread this with the almond and crème fraîche mixture, then top with the fruit. Warm the jam in the microwave, then sieve and brush all over the fruit. Bake in the oven for 10 mins.
  3. Meanwhile, whisk the egg whites until stiff in a big mixing bowl. Add the remaining 100g sugar, the almond extract, if using, and cornflour, and whisk again to a thick, smooth glossy meringue. After 10 mins, remove the tart from the oven and turn down to 160C/140C fan/gas 3. Dollop the meringue in spoonfuls over the tart, then scatter over the almonds. Bake for another 10-12 mins until the meringue feels crisp to touch. Eat at room temperature with more crème fraîche.

Recipe from Good Food magazine, June 2014

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
Lunchesforthegirls's picture

The meringue doesn't work once the vanilla extract and corn flour are added. The mixture goes too runny and spreads all over the fruit instead of staying in dollops.

Questions

Tips