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Giant peach, nectarine & apricot meringue tart

Giant peach, nectarine & apricot meringue tart

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Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • 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: per serving
NutrientUnit
kcal428
fat26g
saturates10g
carbs42g
sugars25g
fibre2g
protein8g
salt0.5g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, June 2014

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Overall rating

Rating: 4 out of 5.5 ratings
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