Peach & almond tart
The recipe Peach & almond tart can be made in around 2 hours. This recipe makes 8 servings with 419 calories, 7g of protein, and 28g of fat each. For $1.36 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 160 people found this recipe to be tasty and satisfying. It is brought to you by BBC Good Food. A mixture of apricot jam, egg yolks, crème fraîche, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a rather inexpensive side dish. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 22%. This score is not so tremendous. Users who liked this recipe also liked Peach-Almond Tart, Peach & almond tart, and Peach & almond tart.
Servings: 8
Preparation duration: 25 minutes
Cooking duration: 60 minutes
Ingredients:
peach preserve or apricot jam
140g butter
crème fraîche, to serve
2 egg yolks
2 eggs, beaten
140g ground almonds
3 peaches, sliced
50g plain flour
100g caster sugar
Equipment:
oven
whisk
pot
Cooking instruction summary:
To make the pastry, rub together theflour and butter until it looks like finebreadcrumbs, then mix in the sugar.Add 1 egg yolk and 1 tsp water, followedby the next yolk and 1 tsp water untilthe dough just comes together. Wrapin cling film and refrigerate for 30 mins.Heat oven to 200C/180C fan/gas 6.Roll the pastry out on a lightly flouredsurface until big enough to line a 23cmtart tin. If the dough rips, simply patch itup. Cut away the excess pastry. Line withgreaseproof paper, fill with baking beans,then bake for 10 mins. Remove paper andbeans. Prick quite a few holes in the baseof your tart, then bake for another 10-15mins until biscuity.While the pastry cooks, make the filling.Whisk the sugar and butter together untilyou get a pale paste. Beat in the eggs andfinally add the almonds and flour. Spooninto pastry case, arrange the peach slicesacross the top in a pattern and bake for30-40 mins until golden. When cool,brush your preserve or jam across thetop. Serve with a little pot of crèmefraîche on the side and eat it quick beforeanyone else gets their hands on it!
Step by step:
1. To make the pastry, rub together theflour and butter until it looks like finebreadcrumbs, then mix in the sugar.
2. Add 1 egg yolk and 1 tsp water, followedby the next yolk and 1 tsp water untilthe dough just comes together. Wrapin cling film and refrigerate for 30 mins.
3. Heat oven to 200C/180C fan/gas
4. Roll the pastry out on a lightly flouredsurface until big enough to line a 23cmtart tin. If the dough rips, simply patch itup.
5. Cut away the excess pastry. Line withgreaseproof paper, fill with baking beans,then bake for 10 mins.
6. Remove paper andbeans. Prick quite a few holes in the baseof your tart, then bake for another 10-15mins until biscuity.While the pastry cooks, make the filling.
7. Whisk the sugar and butter together untilyou get a pale paste. Beat in the eggs andfinally add the almonds and flour. Spooninto pastry case, arrange the peach slicesacross the top in a pattern and bake for30-40 mins until golden. When cool,brush your preserve or jam across thetop.
8. Serve with a little pot of crèmefraîche on the side and eat it quick beforeanyone else gets their hands on it!
Nutrition Information:
covered percent of daily need
