Peach & almond tart
By Jane Hornby
Think of this as an Italian version of the British Bakewell tart, lovely for dessert or with a cuppa
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Prep:25 mins
Cook:1 hrs 20 mins
- Serves 6
- More effort
Nutrition per serving
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kcal 998
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fat 72g
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saturates 28g
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carbs 73g
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sugars 47g
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fibre 5g
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protein 18g
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salt 1.1g
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
Tip
Try other fruitsWhy not try strawberries or peaches in early summer, figs or grapes in late summer, pears and new walnuts in the autumn, and apples in winter? If you can, crack open the peach stones to get at the peach kernels inside, then add them to the almonds when you pulse them. They have a delicious bittersweet almond flavour.
Method
Heat 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 greaseproof paper; 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.
Lower 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.
