EASY PEACH & ALMOND TART
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
Time 1h45m
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, Fat 72 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 47 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.1 milligram of sodium
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
