Peach & almond tart

Peach & almond tart

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

Prep: 25 mins Cook: 1 hr Plus resting


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
Save to My Good Food
Please sign in or register to save recipes.


    For the pastry

    • 175g plain flour, plus extra for rolling
    • 85g cold unsalted butter, cut into small pieces
    • 1 tbsp caster sugar
    • 2 egg yolks

    For the filling

    • 100g caster sugar
    • 140g butter



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

    • 2 eggs, beaten



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

    • 140g ground almond
    • 50g plain flour
    • 3 peaches, sliced



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

    • peach preserve or apricot jam



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

    • crème fraîche, to serve


    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!

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    25th Aug, 2012
    Delicious ! Replaced the butter in the filling with mascarpone and everybody asked for the recipe !
    24th Aug, 2012
    This recipeis easy and delicious!! I only found it last week and have already made it twice- everyone loves it !!
    27th Jul, 2012
    very disappointing - the almond 'custard'/sponge was dry and fairly bland. would not make again
    28th Jun, 2012
    This is a realyl lovely tart, and very impressive to look at despite how easy it is to make! I added a dash of lemon juice to the filling to contrast against the sweetness. Delicious, would definitely make again and try different fruits.
    27th Dec, 2011
    For those who mentioned not being "good with pastry" I would suggest leaving the pastry in the fridge for several hours - or indeed as I do, overnight then take it out and leave to come up to a workable temperature; that never fails for me - honest!
    28th Nov, 2011
    Pastry was easy to make, roll out and fit into the tin. A lovely tart.
    9th Aug, 2011
    I think I may have overcooked this. I wasn't sure whether the almond filling was supposed to set like a sponge or be soft like a custard. The edges seemed to bake OK but the middle seemed uncooked so left it in for 10 minutes longer than maybe it needed. It looked fabulous and still tasted really good. Heated the apricot jam first, which aids glazing. Would cook for less time next time I cook it, which my partner hopes will be very soon!
    10th Jul, 2011
    Thank you for this lovely recipe. I followed it almost by the book ! Just bought the pastry already made... But the almond filling really does the trick! Will retry it with other fruits. Highly recommended. Easy as well!
    24th Jun, 2011
    I only used this recipe for the tart base to make smaller tarts for something else. Unfortunately, the tart bases tasted and looked rather like oatmeal cakes... Perhaps I did not put enough water in because when i tried to roll it out, it just crumbled to bits...
    7th Jun, 2011
    Wow! Lovely tart. The almond filling is really good and tasty. So good that it doesn't really need the peach (or any fruit for the matter). Highly recommend others to try it and I will definitely make it again & again. Thanks Gregg for the recipe.


    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.