Peach And Almond Tart Recipes

PEACH AND ALMOND TART

Steps:

• Preheat the oven to 350°F. Lightly butter or spray a 9" spring form pan.
• Place almonds on a tray and roast for 6 minutes. Let cool.
• Pulse in food processor until roughly chopped. About 12 times.
• Add flour, both sugars, salt and cold butter. Continue pulsing until the mixture comes together and forms a ball in your hand. About 40 pulses.
• Transfer mixture to a bowl and stir, if necessary, to incorporate the flour. Remove 1 1/2 cups, loosely packed, and set aside for the topping.
• Press the remaining almond mixture evenly up the sides (1 1/2 inches) and the bottom of the prepared pan. Use a flat bottomed glass or measuring cup to press into the corners and sides.
• Bake in preheated oven for 15-20 minutes or until it is set and has lost it's shine but isn't fully cooked. Fix any slumped sides with a spoon before cooling. Let cool. The shell can still be warm when filling just not too hot.
• Wash and dry peaches. Cut in half and twist to release from pit. Remove pit and cut in half again so each peach is cut into quarters. Squeeze lemon juice over top. Arrange in cooled shell.
• Whisk together eggs, sugar, cream, milk, vanilla and salt. Pour over peaches.
• Crumble the remaining 1 1/2 cups of almond mixture over top. Place on parchment lined tray and bake in 350°F oven for 50 minutes to one hour or until custard is set. Broil the top to brown if desired. Let cool for at least one hour. Dust with icing sugar and serve on it's own, with fresh whipped cream, or vanilla ice cream.

PEACH AND ALMOND TART RECIPE

Steps:

• Preheat the oven to 190c/375f. Place the peaches cut side-down in a large oven-proof dish. Mix the caster sugar, boiling water, cut vanilla pod and amaretto in a jug until the sugar has dissolved, then pour the mixture over the peaches. Cover the dish with tinfoil and cook in the oven for 20 minutes (5 minutes longer if your peaches are really hard). Take out the oven, remove the foil and leave to cool in the dish.
• For the frangipane, place the butter and sugar in a large bowl and beat it together with a wooden spoon for a couple of minutes - until it goes paler. Stir in the eggs until mixed, then stir in the ground almonds. Place in the fridge until you're ready to use it.
• Once the peaches have cooled, turn the oven down to 160c/320f. Line a 30cm flan tin with the short crust pastry. Trim the edges until they're flush with the edge of the pan (I needed two sheets to cover the whole tin completely).
• Take one of the peaches out of the cooking liquor and dab is slightly on a kitchen towel to remove excess moisture. Place, cut side down in the uncooked pastry case. Repeat with the remaining peaches. You can discard the cooking liquor (or save it in a clean jar - it makes a great cocktail with some vodka, ice and lemonade/soda water.....).
• Once all the peaches are arranged in the pastry case, use a teaspoon to dot blobs of the frangipane around the peaches - make sure you use it all.
• Place in the oven to cook for 45-55 minutes - until dark golden brown.
• Take out of the oven and leave to cool for 10 minutes. Then place the apricot jam or marmalade in a bowl with a teaspoon of water and microwave it for a few second to loosen it up. Give it a mix, then brush it all over the tart. Sprinkle the almonds on top, then remove from the flan case and serve with thick cream.
• Serve warm or cold - it tastes amazing either way.

PEACH & ALMOND TART

Steps:

• To make the pastry, rub together the flour and butter until it looks like fine breadcrumbs, then mix in the sugar. Add 1 egg yolk and 1 tsp water, followed by the next yolk and 1 tsp water until the dough just comes together. Wrap in cling film and refrigerate for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Roll the pastry out on a lightly floured surface until big enough to line a 23cm tart tin. If the dough rips, simply patch it up. Cut away the excess pastry. Line with greaseproof paper, fill with baking beans, then bake for 10 mins. Remove paper and beans. Prick quite a few holes in the base of your tart, then bake for another 10-15 mins until biscuity.
• While the pastry cooks, make the filling. Whisk the sugar and butter together until you get a pale paste. Beat in the eggs and finally add the almonds and flour. Spoon into pastry case, arrange the peach slices across the top in a pattern and bake for 30-40 mins until golden. When cool, brush your preserve or jam across the top. Serve with a little pot of crème fraîche on the side and eat it quick before anyone else gets their hands on it!

PEACH AND ALMOND TART

Steps:

• First make the pastry. Place the flour in a food processor along with the sugar, whole egg and yolk and diced butter. Blitz. Add the cold water and continue to process until the dough comes together into a smooth ball. Wrap in cling film (plastic wrap) and chill in the refrigerator for 30 minutes while you make the filling.
• For the filling, in a large bowl, beat the softened butter together with the sugar until light and fluffy. Beat in the eggs, one at a time, then fold in the ground almonds, until you have a soft paste that quite easily drops from a spoon. Stir in the lemon zest.
• Generously flour your work surface and roll out the pastry large enough to line a 23 cm (9 in) loose-bottomed fluted tart tin (pan). Line the tart tin with the pastry, pressing firmly into the sides with your thumb. Or as pictured, line ten 8 cm (3 in) individual fluted tart cases. Chill for 30 minutes.
• Meanwhile, preheat the oven to 190°C (170°C/375°F/Gas 5).
• Remove the tart case from the fridge and prick the pastry all over with a fork. Line with baking parchment and fill with baking beans.
• Bake blind on the middle shelf of the oven for 10-15 minutes, then remove the beans and parchment and return to the oven for another 10 minutes until the pastry is cooked through. If making individual tartlets, reduce the cooking time to 5-10 minutes and 5 minutes.
• Remove the tart case from the oven and pour in the almond filling. Arrange the peach slices decoratively on top and return to the middle shelf of the oven. Cook for 35-40 minutes more or until the surface is golden brown and the top is firm to the touch. If making individual tartlets, again reduce the cooking time to 15-20 minutes.
• In a small pan, heat the apricot jam until runny, then use a pastry brush to brush it all over the surface of the tart. Leave the tart to cool on a wire rack.
• Serve (sliced or as individual tartlets), with a jug of pouring cream or a dollop of crème fraîche on the side.

PEAR AND ALMOND TART

Steps:

• Preheat oven to 425 degrees.
• In a mixing bowl cream butter with sugar until fluffy. With mixer on low, beat in egg. Scrape down sides of the bowl. Mix in brandy and vanilla. Add almond and all-purpose flours. Mix until creamy. Cover and refrigerate. Place almond filling into tart shell, spread level. Cut poached pear halves crosswise into 1/4-inch slices. Reshape pear halves and arrange 8 halves around the top of each tart, "spoke" fashion. Press pears lightly to fan out. Bake for 40 minutes or until top is well browned and filling is springy to the touch. Cool and serve at room temperature.
• Note: To poach pears, peel, core and halve pears, place in a pot with 1 3/4 cups white wine, 3/4 cup water, 4 ounces of sugar, 1 cinnamon stick, vanilla bean split, and 4 black pepper corns. Bring to a boil and lower heat to a simmer, cook for 30 minutes or until pears are tender when pricked. Cool in liquid.
• In a mixing bowl combine flour, sugar and salt, cut in butter until it resembles small pebbles. With a mixer running add vanilla and slowly drizzle in water until dough comes together in a sticky mass. Roll into a ball, wrap and chill at least 30 minutes and up to 24 hours before rolling. Roll shell to fit into a 9-inch tart pan. Set aside.;

EASY PEACH & ALMOND TART

Steps:

• Heat the oven to 200C/180C fan/gas 6. Roll out the pastry on a floured surface until big enough to line a 23cm tart tin with an overhang. Line the tin with pastry, gently folding overhanging pastry down the outside of the tin, then prick all over with a fork. Line with baking parchment; sit a 20cm sandwich tin on top (it should fit snugly). Fill with baking beans, then blind-bake for 20-25 mins until the sides are set. Remove the beans, tin and paper and cook for 10-15 mins more until golden, risen and crisp. Cool a little, then trim the overhang and press down any risen bits.
• Lower the oven to 180C/160C fan/gas 4. Beat together the filling ingredients, spoon into the tin and top with the peaches. Scatter with 1 tbsp caster sugar and extra flaked almonds, then bake for 40 mins until puffed up and golden, with a slight wobble in the centre. Cool to room temperature and serve with crème fraîche.