If you are lucky enough to have peaches growing in your greenhouse or patio, do try this peach tart. Juicy peaches and homemade pastry are a delicious match.
SERVES 6
- 75g/6oz plain flour, plus extra for rolling
- 85g/3oz cold unsalted butter, cut into small pieces
- 1 tbsp caster sugar
- 2 organic egg yolks
FOR THE FILLING
- 100g/3.5oz caster sugar
- 140g/5oz butter
- 2 organic eggs
- 140g/5oz ground almonds
- 50g/1oz plain flour
- 3-4 peaches, skinned and halved
- Apricot jam, for brushing
- Crème fraîche, to serve
METHOD
1. To make the pastry, rub together the flour and butter until it looks like fine breadcrumbs, then mix in the sugar. Add the egg yolks and 1 tsp cold water and mix until the dough just comes together. Wrap in cling film and refrigerate for 30 minutes.
2. Heat oven to 200C/fan, 180C/gas 6.
3. Roll the pastry out on a lightly floured surface until big enough to line a 23cm tart tin.
4. Cut away the excess pastry. line with grease-proof paper, fill with baking beans, then bake for 10 minutes. Remove the paper and beans, then prick the base of the tart with a fork.
5. Bake for another 10-15 minutes until golden.
6. Meanwhile make the filling. Whisk the sugar and butter together until pale. Beat the eggs then add the almonds and flour.
7. Spoon the mixture into the pastry case, arrange the peach halves on top of the frangipane and bake for 30-40 minutes until golden.
8. When cool, brush with apricot jam. Serve with crème fraîche.