Delicious Peach Tart With Almond Cream.

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  • Course:
  • Cuisine
  • Prep time: minutes
  • Cook time: minutes
  • Total time: minutes

Enjoy Delicious REAL Bread without Worrying about Your Health, Your Blood Sugar... or Your Waistline!

INGREDIENTS:

SERVES 8-10
  • 4 large ripe peaches
  • 115g/4oz/⅔ cup blanched almonds
  • 30ml/2 tablespoon plain (all-purpose) flour
  • 90g/3½oz/7 tablespoon unsalted (sweet) butter, at room temperature
  • 115g/4oz/½ cup plus 30ml/2 tablespoon caster (superfine) sugar
  • 1 egg
  • 1 egg yolk
  • 2.5ml/½ tsp vanilla extract, or 10ml/2 tsp rum
FOR THE PASTRY
  • 190g/6½oz/1⅔ cups plain (all-purpose) flour
  • 4ml/¾ tsp salt
  • 90g/3½oz/7 tablespoon cold unsalted (sweet) butter, cut in pieces
  • 1 egg yolk
  • 40-45 ml/2½-3 tablespoon iced water.

STEPS:

  1. For the pastry, sift the flour and salt into a bowl.
  2. Add the butter and cut in with a pastry blender until the mixture resembles coarse breadcrumbs. Stir in the egg yolk and just enough water to bind the pastry. Gather into a ball, wrap in baking parchment and chill for at least 20 minutes.
  3. Preheat a baking sheet in the centre of a 200°C/400°F/Gas 6 oven.
  4. On a floured surface, roll out the pastry to 3mm/⅛in thick. Transfer to a 25cm/10in pie dish. Trim the edge, prick the base and chill.
  5. Score the bottoms of the peaches. Drop the peaches, one at a time, into boiling water. Boil for 20 seconds, then dip in cold water. Peel off the skins using a sharp knife.
  6. Grind the almonds finely with the flour in a food processor, blender or grinder. With an electric mixer, cream the butter and 115g/4oz/generous ½ cup 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(pie shell).
  7. Halve the peaches and remove the stones (pits). 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.
  8. Bake until the pastry begins to brown, 10-15 minutes. Lower the heat to 180°C/350°F/Gas 4 and continue baking until the almond cream sets, about 15 minutes more. Ten minutes before the end of the cooking time, sprinkle with the remaining 30ml/2 tablespoon of sugar.

VARIATIONS

For a Nectarine and Apricot Tart with Almond Cream, replace the peaches with nectarines, prepared and arranged the same way. Peel and chop three fresh apricots. Fill the spaces between the fanned-out nectarines with 15ml/1 tablespoon of chopped apricots. Bake as above.