Name: Easy peach & almond tart
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Italian
Ingredients: 500g pack puff pastry; a little flour for dusting; 3 ripe peaches each cut into 6 wedges; crème fraîche to serve; 175g ground almonds; 50g toasted flaked almonds plus a handful more to decorate; 250g tub mascarpone; 25g butter softened; 200g golden caster sugar plus 1 tbsp to decorate; 2 eggs; ½ tsp almond extract

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Easy peach & almond tart

Easy peach & almond tart

Jane Hornby

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Serves 6

More effort

Prep: 25 mins

Cook: 1 hr and 20 mins

A star rating of 3.5 out of 5.6 ratingsRate

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Think of this as an Italian version of the British bakewell tart, lovely for dessert or with a cuppa

Freezable

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Ingredients

Nutrition

Units:

MetricUS

500g pack puff pastry
a little flour

for dusting
3 ripe peaches

each cut into 6 wedges
crème fraîche

to serve

For the filling

175g ground almonds
50g toasted flaked almonds

plus a handful more to decorate
250g tub mascarpone
25g butter

softened
200g golden caster sugar

plus 1 tbsp to decorate
2 eggs
½ tsp almond

extract

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Nutrition: per serving

kcal998
fat72g
saturates28g
carbs73g
sugars47g
fibre5g
protein18g
salt1.1g

low

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Roll out the pastry on a floured surface until big enough to line a 23cm tart tin with an overhang. Line the tin with pastry, gently folding overhanging pastry down the outside of the tin, then prick all over with a fork. Line with baking parchment; sit a 20cm sandwich tin on top (it should fit snugly). Fill with baking beans, then blind-bake for 20-25 mins until the sides are set. Remove the beans, tin and paper and cook for 10-15 mins more until golden, risen and crisp. Cool a little, then trim the overhang and press down any risen bits.
step 2

Lower the oven to 180C/160C fan/gas 4. Beat together the filling ingredients, spoon into the tin and top with the peaches. Scatter with 1 tbsp caster sugar and extra flaked almonds, then bake for 40 mins until puffed up and golden, with a slight wobble in the centre. Cool to room temperature and serve with crème fraîche.

Recipe from Good Food magazine, September 2010

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A star rating of 3.5 out of 5.6 ratings

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