Some time ago I wrote about home grown peaches we got from Genis’ grandpa’s garden. Some of them were used in these delicious peach and raspberry cupcakes. The rest had to be frozen only to be rediscovered last week in the corner of the freezer. So, the summer might be over, but it doesn’t mean that the fruity flavours are off the table.
This tart is a perfect way to put those gorgeous fruits in the spotlight. And I just love how curvy this little tart turned out to be! It is a true feast for the eyes and the belly!
PEACH AND ALMOND TART (Recipe adapted from BBC Good Food)
1 sheet of shortcrust pastry
50g caster sugar
70g ground almonds
4 small peaches, cut in half
2-3 tablespoons peach jam
- Preheat oven to 200°C. Grease and line 20cm tart tin with the sheet of shortcrust pastry. Cut away the excess pastry. Line with baking paper and fill it with baking beans. Bake for 10 minutes, then remove paper and beans and bake for further 8 minutes.
- In the meantime prepare the filling. Beat together sugar and butter until pale and smooth. Beat in the egg, almonds and flour. Spoon this mixture into prepared pastry case. Arrange the peach halves across the top.
- Bake for 30-35 minutes or until golden. When cooked, let it cool in the tin for 10 minutes and then brush the jam on top. Sprinkle some chopped almonds on top and cool completely before serving.