By popular request! My Peach and Almond Tart!
serves 8 to 10
Heat oven to 180c/160s fan oven/gas 4 and grease a 23cm flan ring – spring-form flan tin or std ceramic flan dish
- 200gm gf flour
- 25gm icing sugar
- 75gm finely ground hazelnuts (ground almonds will work but is not as strongly flavoured)
- 1 tsp xantham gum
- 125gm cold butter
- 1 beaten egg
- 1 tbsp milk
- 100gm butter
- 100gm icing sugar
- 100gm ground almonds
- 2 beaten eggs
- Zest of ½ lemon OR ½ to 1 tsp almond essence (or both!)
- 2 or 3 fresh peaches (sliced)
- 1 tbsp demerara sugar (optional)
- Put dry base ingredients into a bowl
- Cut butter into cubes and rub into dry ingredients until fine breadcrumb stage
- Add eggs and milk and mix to form a dough ball (don’t handle to much!)
- Chill dough thoroughly
- To make filling, cream butter and sugar until colour lightens, add almond and/or lemon zest
- Add small amounts of egg and almonds alternately, mixing well between each addition
- Set filling mix aside
- Take dough mix and roll it out on a floured surface.
- Place in your flan dish, making sure that the dough is pushed well into the corners. Don’t worry if it breaks up, just patch in the cracks!
- Trim edges and prick the base
- Pour filling into your flan case and arrange the sliced peaches on the surface
- Sprinkle with demerara sugar (optional)
- Bake for 1 hour or until golden brown and batter is cooked through
- When cooked leave to cool for 30 mins before removing from the flan tin (if you are using a sprung tin)
- Serve with thick cream, or greek yoghurt, or even a brandy and vanilla sauce
Note: I state 2 to 3 peaches because the amount will depend on size of fruit and thickness of your slices. Unlike a french apple tart the peaches will not need to be thinly sliced because they are not as dense so no need to stint, nevertheless ‘slices’ remains the key word or the peach juice may stop the filling from cooking through. You can use eating apples if you prefer but these do need to be sliced thinly.