Recipe – Rustic Peach Tart

This is a really lovely pudding for the summer (or any season!) which is at its best served straight from the oven. I like good ice cream with it, as it melts across the peaches, but you can use cream or just have it naked. If you need a nut-free version, just exchange the ground almonds for 80g of semolina for a similar result.

You will need:

  • 1 roll ready-made puff pastry, taken out the fridge 30 minutes before use
  • 50g softened butter
  • 50g light brown sugar
  • 2 eggs
  • 100g ground almonds
  • 5 large peaches
  • Juice from half a lemon
  • 1 tablespoon cornflour
  • 3 tablespoons icing sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons demerara sugar
  • 3 tablespoons of peach or apricot jam

Pre-heat the oven to 180 degrees and place a flat oven tray inside to warm up. Prepare a sheet of baking parchment a similar size and keep on your counter top.

Make the frangipane. In a bowl, whisk the soft brown sugar and butter until it is pale and creamy. Add one egg and whisk again until well combined. Add the ground almonds and fold in using a wooden spoon. Put to one side.

Slice the peaches and place in another bowl. Sprinkle over the icing sugar, vanilla, cornflour and lemon juice. Using your hands, toss the peach slices gently until they are well covered. Put to one side.

Open the pastry and unroll it. Using a rolling pin, roll a little flatter and larger, then cut the biggest circle you can. It’s OK if it’s a bit uneven – that adds to the rustic nature of the tart! Once cut out, put this on the baking parchment you prepared earlier.

Spoon the frangipane over the pastry, leaving around a 4cm boarder round the edge. Arrange the peaches in a fan over the frangipane, putting them tightly together as they will spread out in the oven.

Fold over the edges of the pastry so it covers the outer edge of the peaches. Beat the second egg and brush over the top of the pastry edge. Sprinkle the demerara sugar over the egg washes pastry.

Place the baking sheet with the tart onto the hot oven tray and pop in the oven. Set your timer for 30 minutes and check the tart, it may need another 5 minutes or so. The pastry should be golden and the peaches soft.

Microwave the jam for a few seconds so it goes running and brush over the peaches to glaze them. Serve immediately with good vanilla ice cream or cream. Or nothing! It will keep chilled and you can microwave slices when required. But in our experience it won’t last long.

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