Sunday, 24 July 2011

Peach and almond tart


For pastry:

250g organic plain flour, plus extra for dusting
50g icing sugar, sifted
125g good-quality cold butter, cut into small cubes (or a mix of butter and marg)
1 large free-range or organic eggs, beaten
a splash of milk

For filling:

1kg peaches
50g sugar
50g butter (or 30g butter, 20g marg)
75g ground almonds
1 egg


To make the pastry

Seive the flour and the incing sugar into a bowl. Rub in the butter with your fingers. Make a well and break in the egg. Add a splash of milk and bind together to form a ball.
Leave to rest in the fridge for about an hour.
Roll out and line a large flan dish.

To make the filling

Mix the sugar, butter, egg and ground almonds together. Spread the mixture onto the pastry base.
Peel the peaches, cut into slices and arrange on the almond mixture.
Bake for 45-50mins minutes at 190°C.

No comments:

Post a Comment