Name: Squashed peach & almond tarts
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: English
Ingredients: 100g ground almonds; 100g butter softened; 1 egg; 50g sugar; 250g (half a 500g block) puff pastry; 3 peaches halved, stoned and finely sliced

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Squashed peach & almond tarts

Squashed peach & almond tarts

Barney Desmazery

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Serves 4

More effort

Prep: 30 mins

Cook: 20 mins

A star rating of 5 out of 5.7 ratingsRate

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A melt-in-the-mouth summer treat

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Ingredients

Nutrition

Units:

MetricUS

100g ground almonds
100g butter

softened
1 egg
50g sugar
250g (half a 500g block) puff pastry
3 peaches

halved, stoned and finely sliced

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Nutrition: per serving

kcal672
fat51g
saturates20g
carbs44g
sugars21g
fibre3g
protein12g
salt0.94g

low

Method

step 1

Beat almonds, butter, egg and half the sugar in a small bowl until mixed. Roll pastry out to the thickness of a 20p piece and, using a saucer about 13cm in diameter, cut out 4 circles. Lift the circles onto a baking tray and spread each thinly with 1 tbsp of almond mixture, leaving a border. Arrange the peach slices on top in a rosette and chill for at least 10 mins before baking. Heat oven to 220C/fan 200C/gas 7.
step 2

Bake tarts on the top shelf for 10 mins, then remove from oven. Sprinkle liberally with sugar, cover with baking parchment and lay another samesized tray on the top. Flip the trays so that the tarts are upside-down. Bake for 5-10 mins more, until the pastry is crisp and the peach is sticky and caramelised. (If you don’t have two baking sheets, the tarts can be cooked peach-side up for the whole cooking time.)

RECIPE TIPS

SERVING WITH RED WINE

One of the nicest ways to eat peaches is to finely slice them and tip into a wine glass with a sprinkling of sugar. Pour over red wine, just to cover. Leave to macerate in the fridge for 30 mins.

Recipe from Good Food magazine, August 2006

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