Tart recipe for 8 people, takes only 20 mins; recipe has plain flour, unsalted butter, caster sugar, egg yolk, caster sugar, butter, egg, ground almond, plain flour, peach, peach and creme fraiche.
Peach & almond tart
Course: Tart
Servings
8
servings
Prep time
25 mins
Ingredients
- Egg: 2 eggs, beaten
- Butter: 140g butter
- Creme Fraiche: creme fraiche, to serve
- Caster Sugar: 1 tbsp caster sugar
- Plain Flour: 175g plain flour, plus extra for rolling
- Unsalted Butter: 85g cold unsalted butter, cut into small pieces
- Ground Almond: 140g ground almond
- Egg Yolk: 2 egg yolks
- Peach: 3 peaches, sliced
Directions
- 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.
- 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.
- 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 creme fraiche on the side and eat it quick before anyone else gets their hands on it!
