Peach & Almond Tart

I bought these beautiful peaches at the market yesterday with the intention of making a cake. I got home and realised I barely had any flour left! It was pouring rain and I swore I wouldn’t go back outside. I looked through my things and found some puff pastry in my freezer. It’s always good to have because it thaws very fast and it is super versatile; it can be a life saver! This recipe is done in no time and looks like it came straight out of a bakery. You can also replace the peaches with apples, plums, cherries or pears.

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INGREDIENTS

  • 1 sheet of puff pastry
  • 4-5 small peaches, cut in thick slices
  • Eggwash (1 egg beaten, mixed with 1 tsp of water and a pinch of salt)
  • 1 tsp of sugar and 1/2 tsp of cinnamon mixed together
  • Optional addition: peach jam and powdered sugar to make it look pretty

For the filling:

  • 1/2 cup of ground almonds
  • 1/4 cup of sugar
  • 3 tbsp of butter (room temperature)
  • 1 1/2 tbsp of flour
  • 1 egg
  • 1 tsp of almond extract or vanilla extract

 MAKING IT

Preheat your oven at 400°. Line a baking sheet with parchement paper and lay your puff pastry on top. Brush the edges with the eggwash and fold the edges in (about 1cm). You can brush the edges once again so they will be nice and shinny. Set aside.

Beat all the ingredients for the filling together with a mixer until the consistancy is homogeneous. Take the filling and spread evenly in the center of the puff pastry. Lay your peach slices on top and sink them in a bit so they stay put. You can arrange them however you like! Once that’s done, sprinkle the sugar and cinnamon on top. Bake in the oven for 20-25 minutes or until the top is golden brown. Let cool before serving.

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PRO TIPS

  • When the pastry is still hot, brush a very thin layer of peach jam on top to make it glisten.
  • This is better eaten the same day but it will keep well in the fridge for a day or two.
  • Only dust powdered sugar when it’s ready to serve! It will melt otherwise.

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Cheers xxx

 

 

 

 

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