Peach and Almond Tart

Peach and Almond Tart - so good served warm with a glug of thick cream.
Course Dessert
Cuisine British
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 10 slices
Author Nicky Corbishley

Ingredients

  • 640 g ready-rolled short crust pastry (2x 320g/11.25oz rolls)

Peaches:

  • 8 peaches sliced in half with stones removed (make sure they’re not too ripe or you won’t be able to remove the stone)
  • 200 g golden caster sugar
  • 240 ml boiling water from the kettle
  • 1 vanilla pod cut in half lengthways (or 1 tsp vanilla extract)
  • 2 tbsp Amaretto

Frangipane:

  • 120 g unsalted butter, softened
  • 130 g golden caster sugar
  • 2 large eggs
  • 120 g ground almonds (almond meal)

To finish:

  • 2 tbsp apricot jam or rindless marmalade
  • 2 tbsp flaked Almonds
  • Thick cream to serve.

Instructions

  • Preheat the oven to 190c/375f. Place the peaches cut side-down in a large oven-proof dish. Mix the caster sugar, boiling water, cut vanilla pod and amaretto in a jug until the sugar has dissolved, then pour the mixture over the peaches. Cover the dish with tinfoil and cook in the oven for 20 minutes (5 minutes longer if your peaches are really hard). Take out the oven, remove the foil and leave to cool in the dish.
  • For the frangipane, place the butter and sugar in a large bowl and beat it together with a wooden spoon for a couple of minutes – until it goes paler. Stir in the eggs until mixed, then stir in the ground almonds. Place in the fridge until you’re ready to use it.
  • Once the peaches have cooled, turn the oven down to 160c/320f. Line a 30cm flan tin with the short crust pastry. Trim the edges until they’re flush with the edge of the pan (I needed two sheets to cover the whole tin completely).
  • Take one of the peaches out of the cooking liquor and dab is slightly on a kitchen towel to remove excess moisture. Place, cut side down in the uncooked pastry case. Repeat with the remaining peaches. You can discard the cooking liquor (or save it in a clean jar - it makes a great cocktail with some vodka, ice and lemonade/soda water…..).
  • Once all the peaches are arranged in the pastry case, use a teaspoon to dot blobs of the frangipane around the peaches – make sure you use it all.
  • Place in the oven to cook for 45-55 minutes – until dark golden brown.
  • Take out of the oven and leave to cool for 10 minutes. Then place the apricot jam or marmalade in a bowl with a teaspoon of water and microwave it for a few second to loosen it up. Give it a mix, then brush it all over the tart. Sprinkle the almonds on top, then remove from the flan case and serve with thick cream.
  • Serve warm or cold – it tastes amazing either way.

Notes

Nutritional Information is per Serving, without the serving suggestion of thick cream.

Nutritional Information

Calories: 552kcal | Carbohydrates: 81g | Protein: 9g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 326mg | Potassium: 244mg | Fiber: 4g | Sugar: 43g | Vitamin A: 650IU | Vitamin C: 6.3mg | Calcium: 51mg | Iron: 3mg
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