Peach Almond Tart Food

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PEACH & ALMOND TART

2013-01-24



Peach & almond tart image

Juicy peaches, sweet almonds, melt-in-the-mouth pastry... you'll want a large slice of this one

Provided by Gregg Wallace

Categories     Afternoon tea, Dessert, Treat

Time 2h

Number Of Ingredients 12

Ingredients:

  • 175g plain flour , plus extra for rolling
  • 85g cold unsalted butter , cut into small pieces
  • 1 tbsp caster sugar
  • 2 egg yolks
  • 100g caster sugar
  • 140g butter
  • 2 eggs , beaten
  • 140g ground almond
  • 50g plain flour
  • 3 peaches , sliced
  • peach preserve or apricot jam
  • crème fraîche , to serve

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!

Nutrition Facts : Calories 537 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.29 milligram of sodium

PEACH-FRANGIPANE TART

2004-08-20



Peach-Frangipane Tart image

Categories     Fruit     Dessert     Bake     Peach     Almond     Summer     Shower     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 9

Ingredients:

  • 1 All Ready Pie Crust (half of 15-ounce package), room temperature
  • 2 tablespoons all purpose flour
  • 3/4 cup slivered blanched almonds (about 3 1/2 ounces)
  • 1/3 cup sugar
  • 3 tablespoons amaretto or other almond-flavored liqueur
  • 2 tablespoons (1/4 stick) unsalted butter, room temperature
  • 1 egg
  • 5 peaches
  • 1/2 cup peach or apricot preserves

Steps:

  • Preheat oven to 450°F. Open crust on work surface. Sprinkle with 1 tablespoon flour. Rub flour over crust, rubbing out creases. Arrange floured side down in 9-inch-diameter tart pan with removable sides. Trim and finish edges. Pierce all over with fork. Bake until light brown, about 10 minutes. Cool on rack. Reduce oven temperature to 400°F.
  • Finely grind slivered almonds in processor. Add remaining 1 tablespoon flour, sugar, 2 tablespoons amaretto and butter and puree. Add egg and process until well blended. Pour into crust. Bake until filling begins to brown and is springy to touch, about 15 minutes. Cool on rack. (Can be prepared 6 hours ahead. Let stand at room temperature.)
  • Bring medium pot of water to boil. Add peaches and blanch 30 seconds. Transfer to bowl of cold water, using slotted spoon. Peel peaches. Cut into slices. Drain well. Combine preserves and 1 tablespoon amaretto in heavy small saucepan. Bring to boil, stirring to melt preserves. Boil until slightly thickened, about 30 seconds. Brush some preserves over tart filling. Arrange peaches atop preserves in concentric circles, overlapping slices. Brush with remaining preserves. Can be prepared 3 hours ahead. Store at room temperature.)

Top Asked Questions

  1. What is the best way to bake a peach almond tart?
    Keep in mind that almond flour can burn easily so par-bake at 350 Degrees F. (180 C.) I bake for about six minutes before filling with peaches, almonds and heavy cream. Make sure to put foil around the edges. Did you know you can freeze peaches? Fresh Summer Peaches are the inspiration for this peach almond tart. Almond flour is used for the crust.
  2. What is a peach tart?
    This great-tasting peach tart combines an almond-flavored crust with peaches and sliced almonds. What does this mean? When you see this badge, you know it will be good! These are the recipes that have passed our test.
  3. Is peach almond tart keto friendly?
    The crust is made with almond flour and butter. The filling is made with heavy cream, sliced almonds and Swerve’s brown sugar replacement, making this keto friendly. This low carb peach almond tart might be the best thing that happens to you this summer. You can freeze it and it comes out of the freezer and heats up beautifully.
  4. How do you make the perfect almond butter tart?
    Combine butter and 1/3 cup sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 1/4 cups flour and almond extract; beat at low speed until well mixed. Press dough onto bottom and up sides of ungreased 9-inch tart pan with removable bottom. Prick bottom and sides of crust with fork.

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