Raspberry, Peach and Almond Tart

Preparation info
  • Serves


    • Difficulty


Appears in
What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

  • About

Kind of a peach melba affair, with frangipane that is a wonderful vehicle for these harmonious fruits.



  • 250 g plain flour, plus extra for dusting
  • 150 g fridge-cold unsalted butter, cut into small pieces


To make the pastry, put the flour, butter and sugar in a food processor and blend until the mixture resembles fine breadcrumbs. Beat the egg with the water and add to the mixture while the motor is running. Stop blending as soon as it forms a ball. Roll out the pastry on a lightly floured worksurface and use to line a deep, non-stick fluted flan tin that is 25cm wide. Lightly prick the base wit