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Easy peach & almond tart

Easy peach & almond tart

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Rating: 4 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6

Think of this as an Italian version of the British bakewell tart, lovely for dessert or with a cuppa

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal998
fat72g
saturates28g
carbs73g
sugars47g
fibre5g
protein18g
low insalt1.1g
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Ingredients

For the filling

Method

  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Roll out the pastry on a floured surface until big enough to line a 23cm tart tin with an overhang. Line the tin with pastry, gently folding overhanging pastry down the outside of the tin, then prick all over with a fork. Line with  baking parchment; sit a 20cm sandwich tin on top (it should fit snugly). Fill with baking beans, then blind-bake for 20-25 mins until the sides are set. Remove the beans, tin and paper and cook for 10-15 mins more until golden, risen and crisp. Cool a little, then trim the overhang and press down any risen bits.

  • STEP 2

    Lower the oven to 180C/160C fan/gas 4. Beat together the filling ingredients, spoon into the tin and top with the peaches. Scatter with 1 tbsp caster sugar and extra flaked almonds, then bake for 40 mins until puffed up and golden, with a slight wobble in the centre. Cool to room temperature and serve with crème fraîche.

Goes well with

Recipe from Good Food magazine, September 2010

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Overall rating

Rating: 4 out of 5.6 ratings
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