Best Peach Almond Tart Recipes

PEACH & ALMOND TART

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!

RASPBERRY, PEACH AND ALMOND TART

Steps:

• For the pastry, pulse the flour, butter and sugar in a food processor until the mixture resembles breadcrumbs. Mix together the beaten egg and water. With the motor still running, gradually add the egg and water mixture to the bowl of the food processor a little at a time, until the mixture comes together as a dough. Roll out the pastry onto a lightly floured work surface to form a circle about 30cm/12in in diameter. Carefully line a 25cm/10in tart tin with the rolled pastry, then lightly prick the base with a fork. Transfer the tart case to a baking tray and chill in the fridge for 30 minutes. When the pastry has chilled, line the tart case with greaseproof paper and fill it with baking beans. Bake in the oven for 20 minutes, then remove the paper and beans. Return the tart case to the oven for a further 4-5 minutes, or until the pastry is pale golden-brown. Remove the tart case from the oven and set aside. Reduce the oven temperature to 325. For the filling, in a food processor, blend together the butter and sugar until pale and fluffy. Add the ground almonds, flour, salt, baking powder, eggs and vanilla extract and blend again until well combined. Spread the raspberry jam over the base of the pastry case, then spoon over the almond filling mixture, starting at the edges of the tart and working towards the centre. Arrange seven of the peach halves, cut-sides down, in a circle at the edge of the tart, pressing each gently into the filling mixture. Press the remaining peach half into the centre of the tart. Push the raspberries into the filling mixture. Bake the tart in the oven for 25-30 minutes, or until the filling mixture has set slightly and is pale golden-brown. Remove the tart from the oven, sprinkle all over with the flaked almonds, return to the oven and continue to bake for a further 20-25 minutes, or until the peaches are tender and the filling has risen. Set aside for 15 minutes to cool slightly, then lift the tart from the tin.

EASY PEACH & ALMOND TART

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.

PEACH AND ALMOND TART

Steps:

• Pate Sucree: 1. Cut butter into small pieces. In a food processor or mixer, combine the butter, flour, sugar, and salt until the mixture resembles small flakes (about 12 sec.) 2. Add the it of egg, and mix for a few sec. (NOT into a ball.) 3. Refrigerate 45 min. 4. Blind bake at 350 until lightly browned. Frangipane: 1. Have all ingredients at room temp. Cream the butter and sugar until very light. 2. Add almond flour and blend thoroughly- alternate with eggs. 3. Add the eggs one at a time beating well after each addition. 4. Add the flavorings, blend thoroughly. 5. Stir in flour on low speed. (Best to refrigerate several hours before using.) Tart: 1. Line tart pan with pate sucree. Cut off excess dough. 2. Spread a 1/2 inch layer of frangipane onto the uncooked dough (1/2 way up the side) 3. Place the peaches on the frangipane pressing gently to form an attractive design. 4. Bake at 375 for 45 min. or until the dough is well cooked and the peaches are tender. 5. Brush the crust with apricot glaze (can use red current jelly- DON'T add water, just heat to liquify) or sprinkle with confectionery sugar.