Pies And Tarts Recipes - Peach Tart with Almond Cream

Ingredients

• 4 large ripe peaches, peeled

• 115g/4oz blanched almonds

• 15g/2 tbsp plain flour

• 100g/scant 1/4 cup unsalted butter

• 115g/1 cup, plus 2 tbsp caster sugar

• 1 egg, plus 1 egg yolk

• 1.5ml/1/4 tsp vanilla essence, or 10ml/2 tsp rum

FOR THE PASTRY

• 190g.generous 1 1/2 cups plain flour

• 2.5ml/1/2 tsp slat

• 100g/scat 1/4 cup cold unsalted butter, diced

• 1 egg yolk

• 10-45ml/204 tbsp iced water

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Method:

1. Sift the flour and salt into a bowl. Rub in the butter until the mixture resembles coarse breadcrumbs. Stir in the egg yolk and enough water to bind the pastry. Gather into a ball, wrap and chill for at least 20 minutes. Preheat a baking sheet in the centre of a 200.C/ 400"F /Gas 6 oven.

2. Roll out the pastry 3mm/~in thick. Transfer to a 25cm/10in pie dish. Trim the edge, prick the base and chill.

3. Grind the almonds with the flour. With an electric mixer, cream the butter and 115g/ 40z/ scant 3/4 cup of the sugar until light and fluffy. Gradually beat in the egg and yolk. Stir in the almonds and vanilla or rum. Spread in the pastry case.

4. Halve the peaches and remove the stones. Cut crossways in thin slices and arrange on top of the almond cream like the spokes of a wheel. Keep the slices of each peach-half together. Fan out by pressing down gently at a slight angle.

5. Bake until the pastry browns, 10-15 minutes. Lower the heat to 180.C/350"F /Gas 4 and bake until the almond cream sets, about 15 minutes more. 10 minutes before the end of the cooking time, sprinkle with the remaining sugar.