Peach Tart with Almond Cream Recipe

Peach Tart with Almond Cream Recipe

Ingredients : Serves 8 - 10

4

115 g

15 g

100 g

115 g

1

1.5 ml

10 ml

 

For the pastry

190 g

2.5 ml

100 g

1

10 - 45ml

Large ripe peaches, peeled

Blanched almonds

Plain flour

Unsalted butter

Caster sugar

Egg, plus 1 egg yolk

Vanilla essence, or

Rum

 

 

Plain flour

Salt

Cold unsalted butter, diced

Egg yolk

Iced water

Method :
  • Sift the flour and salt into a bowl. Rub in the butter until the mixture resembles coarse breadcrumbs. Stir in the egg yolk and enough water to bind the pastry. Gather into a ball, wrap and chill for at least 20 minutes. Preheat a baking sheet in the center of a 200oC/400oF/Gas 6 oven.
  • Roll out the pastry 3mm thick. Transfer to a 25cm pie dish. Trim the edge, prick the base and chill.
  • Grind the almonds with the flour. With an electric mixer, cream the butter and 115g of the sugar until light and fluffy. Gradually beat in the egg and yolk. Stir in the almonds and vanilla or rum. Spread in the pastry case.
  • Halve the peaches and remove the stones. Cut crossways in thin slices and arrange on top of the almond cream like the spokes of a wheel. Keep the slices of each peach half together. Fan out by pressing down gently at a slight angle.
  • Bake until the pastry browns, 10-15 minutes. Lower the heat to 180oC/350oF/Gas 4 and bake until the almond cream sets, about 15 minutes more. 10 minutes before the end of the cooking time, sprinkle with the remaining sugar.

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