ALMOND PEACH TART RECIPES
PEACH & ALMOND TART RECIPE | BBC GOOD FOOD
Juicy peaches, sweet almonds, melt-in-the-mouth pastry... you'll want a large slice of this one
Provided by Gregg Wallace
Categories Afternoon tea, Dessert, Treat
Total Time 2 hours
Prep Time 25 minutes
Cook Time 1 hours
Yield 8
Number Of Ingredients 12
Steps:
- To make the pastry, rub together the flour and butter until it looks like fine breadcrumbs, then mix in the sugar. Add 1 egg yolk and 1 tsp water, followed by the next yolk and 1 tsp water until the dough just comes together. Wrap in cling film and refrigerate for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Roll the pastry out on a lightly floured surface until big enough to line a 23cm tart tin. If the dough rips, simply patch it up. Cut away the excess pastry. Line with greaseproof paper, fill with baking beans, then bake for 10 mins. Remove paper and beans. Prick quite a few holes in the base of your tart, then bake for another 10-15 mins until biscuity.
- While the pastry cooks, make the filling. Whisk the sugar and butter together until you get a pale paste. Beat in the eggs and finally add the almonds and flour. Spoon into pastry case, arrange the peach slices across the top in a pattern and bake for 30-40 mins until golden. When cool, brush your preserve or jam across the top. Serve with a little pot of crème fraîche on the side and eat it quick before anyone else gets their hands on it!
Nutrition Facts : Calories 537 calories, FatContent 37 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 45 grams carbohydrates, SugarContent 22 grams sugar, FiberContent 3 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.29 milligram of sodium
EASY PEACH & ALMOND TART RECIPE | BBC GOOD FOOD
Think of this as an Italian version of the British bakewell tart, lovely for dessert or with a cuppa
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Total Time 1 hours 45 minutes
Prep Time 25 minutes
Cook Time 1 hours 20 minutes
Yield 6
Number Of Ingredients 11
Steps:
- 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.
- 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.
Nutrition Facts : Calories 998 calories, FatContent 72 grams fat, SaturatedFatContent 28 grams saturated fat, CarbohydrateContent 73 grams carbohydrates, SugarContent 47 grams sugar, FiberContent 5 grams fiber, ProteinContent 18 grams protein, SodiumContent 1.1 milligram of sodium
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PEACH AND ALMOND TART RECIPE - SWANS DOWN CAKE FLOUR
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CREAMY PEACH TART WITH SMOKY ALMOND CRUST RECIPE - GRACE ...
An almost-instant crust, made with vanilla wafer cookies and smoked almonds, is the secret to this simple and unusual tart. More Peach Dishes
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- In a bowl, toss the peaches with the remaining 2 tablespoons of sugar. Arrange the peaches in 2 concentric circles over the custard. Remove the ring, cut the tart into wedges and serve.
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EASY PEACH & ALMOND TART RECIPE | BBC GOOD FOOD
Think of this as an Italian version of the British bakewell tart, lovely for dessert or with a cuppa
From bbcgoodfood.com
Total Time 1 hours 45 minutes
Category Afternoon tea, Dessert, Treat
Cuisine Italian
Calories 998 calories per serving
From bbcgoodfood.com
Total Time 1 hours 45 minutes
Category Afternoon tea, Dessert, Treat
Cuisine Italian
Calories 998 calories per serving
- 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.
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Total Time 1 hours 30 minutes
Category Recipes
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