Peach & Almond Tart

Juicy peaches, sweet almonds, melt-in-the-mouth pastry... you'll want a large slice of this one

• Cooking Time Prep 25 mins
  Cook 1 hr
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  537

• Protein

  10g

• Carbs

  45g

• Fat

  37g

• Saturates

  16g

• Fibre

  3g

• Sugar

  22g

• Salt

  0.29g

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 almonds
• 50g plain flour
• 3 peaches, sliced
• peach preserve or apricot jam
• cr�me fra�che, to serve

Directions

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.
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.
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 cr�me fra�che on the side and eat it quick before anyone else gets their hands on it!

Categories: Courses, Dishes, Fruit, Seasonal, Vegetarian