Peach Tart with Almond Cream Recipe
Peach Tart with Almond
Ingredients : Serves 8 - 10
For the pastry
10 - 45ml
Large ripe peaches, peeled
Egg, plus 1 egg yolk
Vanilla essence, or
Cold unsalted butter, diced
- 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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