Peach and Almond Tart (Recipe)

From Cake and Bake Show

Peach and Almond Tart (Recipe)

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Peach and Almond Tart (Recipe)

From Cake and Bake Show

£0.00

Ingredients
For the pastry
200g plain flour, plus extra for rolling out
1 tbsp golden caster sugar
100g chilled butter
1 medium egg yolk
For the filling
3-4 just-ripe peaches
75g butter
75g golden caster sugar
1 medium egg
75g ground almonds
½ tsp ground cardamom
2 tbsp self-raising flour
2 tbsp golden syrup
2 tsp rosewater

1 Sift the flour into a mixing bowl, add the sugar and rub in the butter until the mixture looks like fine breadcrumbs (or do this part in a food processor).

2 Whisk the egg yolk with 2 tbsp cold water and add to the bowl. Mix in using a round-bladed knife – it should look crumbly. Start to bring the mixture together with your hands to make a dough. If it feels dry, drizzle more water over and mix in. Knead the dough lightly until smooth, then wrap and chill in the fridge for 15 minutes.

3 Preheat the oven to 200°C/180°C fan oven/gas mark 6. Roll out the pastry on a lightly floured, clean work surface and use to line a 20cm loose-bottomed, fluted shallow tart tin. Prick the base all over and chill for another 15 minutes.

4 Line the pastry case with greaseproof paper or baking parchment, fill with baking beans and bake blind for 10-15 minutes until the pastry feels dry to the touch. Remove the beans and paper and set aside. Reduce the oven to 180ºC/160ºC fan oven/gas mark 4.

5 Meanwhile halve (or quarter) the fruit and remove the stones. Slice thinly. Beat the butter and sugar in a bowl until pale and creamy. Gradually add the egg, little by little, then once it is all incorporated, fold in the ground almonds, cardamom and flour.

6 Spoon the mixture into the tart case and spread evenly over the base. Push the fruit into the mixture, then bake in the oven for 20-25 minutes until golden and cooked through.

7 Remove the tart from the oven. Heat the syrup and rosewater together in a small pan until the mixture is very runny. Transfer the tart to a serving platter and drizzle the syrup mixture over. Serve warm with cream or custard.

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