Name: Raspberry, Peach and Almond Tart
Yield: Serves 8-10
Ingredients: 250 g plain flour, plus extra for dusting; 1 tablespoon caster sugar; 150 g fridge-cold unsalted butter, cut into small pieces; 1 tablespoon cold water; 1 medium free-range egg; a large handful of flaked almonds; 5 tablespoons good-quality raspberry jam; 65 g plain flour; 4 firm, ripe peaches; ½ teaspoon flaked sea salt; 175 g unsalted butter, softened; ½ teaspoon baking powder; 175 g golden caster sugar; 125 g ground almonds; 2 medium free-range eggs, beaten; ¼ teaspoon vanilla extract; a large handful of raspberries

Preparation info

Serves
8-10

Difficulty
Easy

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.

Ingredients

Pastry

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

Method

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Raspberry, Peach and Almond Tart

Ingredients

Pastry

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of