Peach & almond tart

Peach & almond tart

  • Rating: 5 out of 5.31 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus resting
  • Easy
  • Serves 8

Juicy peaches, sweet almonds, melt-in-the-mouth pastry... you'll want a large slice of this one

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal537
fat37g
saturates16g
carbs45g
sugars22g
fibre3g
protein10g
low insalt0.29g
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Ingredients

For the pastry

For the filling

Method

  • STEP 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.

  • STEP 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.

  • STEP 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!

Recipe from Good Food magazine, July 2010

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    Rating: 5 out of 5.31 ratings

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