Courgette & basil pasta with pesto crumbs
Serve this summery pasta bake with roasted vine tomatoes and a rocket salad
Easy peach & almond tart
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6
Skip to ingredients
- 500g pack puff pastry
- a little flourfor dusting
- 3 ripe peacheseach cut into 6 wedges
- crème fraîcheto serve
For the filling
- 175g ground almonds
- 50g toasted flaked almondsplus a handful more to decorate
- 250g tub mascarpone
- 25g buttersoftened
- 200g golden caster sugarplus 1 tbsp to decorate
- 2 eggs
- ½ tsp almondextract
Nutrition: per serving
- kcal998
- fat72g
- saturates28g
- carbs73g
- sugars47g
- fibre5g
- protein18g
- salt1.1glow
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.