Do you think this is too large a portion for one?
I suppose you could share if you were feeling generous. If you’re feeling a bit sad or lonely, or just want something sweet and naughty, then I think it’s perfectly acceptable to take spoon to pan and eat it all yourself!
This pud looks impressive with it's biscuit base and frangipane topping, but believe or not, it's all mixed in one bowl.
My intention was to eat this by myself, and I had just eaten the first mouthful when I got called out on an errand. By the time I got back home, I was no longer on my own.
Now, there was no way I was going to split this delightful pud between four. So I did the mean mean mummy thing of waiting until the kids were in bed before sharing it with Chris.
You’re judging me aren’t you.
I am a little ashamed, but hey, they get plenty of cake nibbles! And do you know how hard it is to get them to share their Starburst with me? I usually have to sneak one under the pretence of ‘helping’ them take the wrapper off. Oh double shame….
I may need to make another one of these to make myself feel better now.
Peach and Almond Tart (serves a happy 1, or a grudging 2)
- 2 tbsp golden caster sugar
- 4 tbsp unsalted butter, softened
- 4 tbsp ground almonds
- 3 tbsp plain flour
- 1 peach, sliced
- 1 small egg
- Preheat the oven to 170c. In a small bowl, mix the sugar and butter for a couple of minutes until light and fluffy. Add in 3 tbsp of the ground almonds and the plain flour. Mix until combined.
- Take a small skillet or flan dish (mine was 6.5” diameter) and spread half of the mixture over the base of the dish. Place in the oven and cook for 10 minutes.
- Whilst the base is cooking, add the remaining 1 tbsp ground almonds and the egg to the remaining cake mixture. Stir to combine.
- Take the tart base out of the oven and carefully spread the sliced peaches over the base. Dot the almond/egg mixture around the peaches and spread to fill in any gaps. It doesn’t matter if you spread on the peaches a little, but try to leave some peach sticking out as it looks pretty.
- Place back in the oven for 15 minutes until lightly browned.
- Take out of the oven and leave to cool for a couple of minutes before removing from the dish (unless you're eating from the dish of course!). Serve with vanilla ice cream.
Tip If you want to make this in advance (or you get called out before you get a chance to eat it) then cook as normal, cool and cover with foil. Then remove foil and reheat in a 170c oven for 10 minutes (keep an eye on it and put the tin foil back on if it’s going too brown).