Easy peach & almond tart

Easy peach & almond tart

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(6 ratings)

Prep: 25 mins Cook: 1 hr, 20 mins

More effort

Serves 6

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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal998
  • fat72g
  • saturates28g
  • carbs73g
  • sugars47g
  • fibre5g
  • protein18g
  • salt1.1g
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  • 500g pack puff pastry
  • a little flour, for dusting



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 3 ripe peaches, each cut into 6 wedges



    Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

  • crème fraîche, to serve

For the filling

  • 175g ground almonds


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 50g toasted flaked almonds, plus a handful more to decorate


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 250g tub mascarpone
  • 25g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g golden caster sugar, plus 1 tbsp to decorate
  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • ½ tsp almond extract


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…


  1. Heat 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 greaseproof paper; 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.

  2. Lower 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.

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Comments, questions and tips

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27th Nov, 2016
Lovely tart, only problem was that there was too much filling mixture. I filled tha case to the top with some left over. Then I added the peaches and the mixture flowed over the sides. All a bit messy but the taste was really good.
7th Aug, 2012
made this for my family a few months ago, served with vanilla cream, went down a treat!! :)
2nd Oct, 2010
Really enjoyed this tart.Lovely texture and almond flavour and impressed my friends
18th Sep, 2010
Absolutely loved this (until i realised it was 21 ww points per serving!!). Easy to make, friends were very impressed. It was all gone very quickly. The filling tastes like a really nice almond croissant filling. Yum! Also substituted tinned peaches and they were fine.
25th Aug, 2010
Nice flavour but a bit of a gloopy filling. I tried cooking it for longer but ut never really 'set'.
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