Super-easy peach and almond tart



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  • 175g  plain flour, plus extra for rolling
  • 85g cold unsalted butter
  • 1tbsp cater sugar
  • 2 egg yolks


  • 100g caster sugar
  • 140g butter
  • 2 eggs, beaten
  • 140 ground almond
  • 50g plain flour
  • 3 peaches, sliced
  • apricot jam


  1. To make pastry rub together flour and butter until breadcrumbs, then mix in the sugar.
  2. Add 1 egg yolk and 1tsp water, followed by another egg yolk and 1 tsp water until dough comes together.
  3. Cover in cling wrap, refrigerate for 30 minutes.
  4. Heat oven to 200°C.
  5. Roll pastry out on lightly floured surface until big enough to line tart tin.
  6. Cut away excess pastry.
  7.  Line with non-stick baking paper, fill with baking beans (or rice) and bake for 10 minutes.
  8. Remove paper and baking beans.
  9. Prick a few holes in the tart, bake for another 10-15 minutes until biscuity.
  10. While pastry cooks, make filling.
  11. Whisk sugar and butter together until you get a pale paste.
  12. Beat in eggs and add almonds and flour.
  13. Spoon into pastry case, arrange peach slices across the top and bake for 30-40 minutes until golden.
  14. When cool, brush jam across the top.