Peach and Frangipane Tart

Name: Peach and Frangipane Tart
Cuisine: British
Ingredients: 2 egg yolks (reserve 1 egg white and beat with a tablespoon of water to glaze the bottom of the tart); 2 egg yolks (reserve 1 egg white and beat with a tablespoon of water to glaze the bottom of the tart); 1-2 tbsp iced water; 2 egg yolks (reserve 1 egg white and beat with a tablespoon of water to glaze the bottom of the tart); 120 g caster sugar or vanilla sugar; 120 g unsalted butter, softened; 1 egg; 120 g caster sugar or vanilla sugar; 120 g ground almonds; 1 egg yolk; 4-5 ripe peaches, each halved, pitted and cut into 6-8 slices; 40 g plain flour; 4 tbsp peach or apricot jam; 4 tbsp peach or apricot jam; Juice of ½ lemon; 50 g icing sugar; ½ tsp salt; 150 g plain flour, plus a little more for dusting; 2 egg yolks (reserve 1 egg white and beat with a tablespoon of water to glaze the bottom of the tart); 2 egg yolks (reserve 1 egg white and beat with a tablespoon of water to glaze the bottom of the tart); Finely grated zest of ½ small lemon; 90 g unsalted butter, chilled and cut into small pieces, plus a little more for greasing

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

A Taste of the Unexpected

By Mark Diacono

Published 2010

About

This recipe works beautifully with nectarines, apricots or plums too. If you can, make your own ground almonds by pulsing whole ones until fine in a food processor. It’s worth a little extra effort as the flavour and texture will be so much better.

Ingredients

For the pastry

150 g plain flour, plus a little more for dusting
50 g icing sugar

Europe
United Kingdom
Pie
Vegetarian

Method

To make the pastry, put the flour, sugar, salt and zest in a food processor and pulse to blend. Add the butter and pulse until the mixture resembles coarse breadcrumbs. Tip in the yolks and pulse a few times until they’re well incorporated. Put the mixture in a bowl and, cutting into the mixture with a knife, add just enough water to bring it together into a dough.

Turn out onto a light