The BBC Good Food logo
Peach & almond tart

Peach & almond tart

By
A star rating of 4.8 out of 5.34 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • 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
Advertisement

Ingredients

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
  • 2 eggs , beaten
  • 140g ground almond
  • 50g plain flour
  • 3 peaches , sliced
  • peach preserve or apricot jam
  • crème fraîche , to serve

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.34 ratings
Advertisement
Advertisement
Advertisement

Sponsored content