Peach Almond Tart
Author: Savory Sweet Life / Alice Currah
Cuisine: Dessert Pastry
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 6-9
A simple and elegant dessert pastry made with a delicious almond cream filling and seasonal ripe peaches.
Ingredients
1 sheet pre-made frozen puff pastry
4 ounces cream cheese, softened
cup blanched finely ground almond flour
cup confectioners sugar plus 1 tablespoon for dusting
1 egg white
teaspoon almond extract
1 large ripe peach, pit removed and cut into -inch slices
1 tablespoon sugar
1 teaspoon cinnamon
2 tablespoons toasted almond slivers
Instructions
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Thaw the frozen puff pastry according to package instructions.
Add the cream cheese, almond flour, cup confectioners sugar, egg white, and almond extract to a food processor and
pulsate until smooth. Place the container in the refrigerator to set.
Preheat the oven to 400 degrees F.
When the puff pastry is ready to use, roll the sheet on a floured surface to 1212 inches.
Transfer the sheet to a parchment paper lined baking sheet.
Fold the pastry sheet edges in on each side by -inch to form an inward seam.
Evenly spread the almond cream over the tart from inseam to inseam.
Add the peach slices in a single even layer over the cream.
In a small bowl mix the sugar and cinnamon. Sprinkle the mixture evenly over the peach layer.
Bake the tart for 20 minutes or until the edges are golden brown.
Remove the tart from the oven to cool.
Sprinkle the almond slivers over the tart followed by a light dusting of confectioners sugar.
Serve warm or cold.
Bakewell Tart er pudding Recipe
Makes one 23cm (9 tart)
Prep time: less than 10 minutes (plus time for the individual elements)
Resting time: 15 minutes
Baking time: 30 minutes
Equipment needed: 23cm (9) tart pan or pie tin (preferably with ridged edges), rolling pin
One quantity sweet shortcrust pastry (recipe follows)
Bench flour
250ml (1cup (8 US fl. oz)) jam or curd, warmed for spreadability
One quantity frangipane (recipe follows)
One handful blanched, flaked almonds
Sweet shortcrust pastry recipe
Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, cling film
225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml ( tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml ( tsp) almond extract (optional)
15-30ml (1-2 Tbsp) cold water
Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box
grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture
resembles bread crumbs. Set aside.
Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep
mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.
Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes
Jasmines notes:
I make this using vanilla salt and vanilla sugar.
If you wish, you can substitute the seeds of one vanilla bean, one teaspoon of vanilla paste or one
teaspoon of vanilla extract for the almond extract
Frangipane recipe
Prep time: 10-15 minutes
Equipment needed: bowls, hand mixer, rubber spatula
125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml ( tsp) almond extract
125g (4.5oz) ground almonds
30g (1oz) all purpose flour
Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very
fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each
addition. The batter may appear to curdle. In the words of Douglas Adams: Dont panic. Really. Itll be
fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape
down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture
will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.
Annemaries notes:
Add another five minutes or more if youre grinding your own almonds or if youre mixing by hand
(Heaven help you).
Assembling the tart
Place the chilled dough disc on a lightly floured surface. If its overly cold, you will need to let it become
acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm
(1/4) thickness, by rolling in one direction only (start from the centre and roll away from you), and
turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness,
transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with
trimmed bits. Chill in the freezer for 15 minutes.
Preheat oven to 200C/400F.
Remove shell from freezer, spread an even layer of jam onto the pastry base. Top with frangipane,
spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes.
Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew
flaked almonds on top and return to the heat for the last five minutes of baking.
The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongylooking. Remove from the oven and cool on the counter. Serve warm, with crme frache, whipped
cream or custard sauce if you wish.
When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be
crisp but not tough.
Jasmines notes:
If you cannot have nuts, you can try substituting Victoria sponge for the frangipane. Its a pretty
popular popular cake, so you shouldnt have any troubles finding one in one of your cookbooks or
through a Google search. That said, our dear Natalie at Gluten a Go Go has sourced some recipes and
linked to them in the related [Link] thread.
You can use whichever jam you wish, but if you choose something with a lot of seeds, such as
raspberry or blackberry, you should sieve them out.
The jam quantity can be anywhere from 60ml (1/4 cup) to 250ml (1cup), depending upon how damp
and strongly flavoured your preserves are. I made it with the lesser quantity of home made strawberry
jam, while Annemarie made it with the greater quantity of cherry jam; we both had fabulous results. If in
doubt, just split the difference and spread 150ml (2/3cup) on the crust.
Annemaries notes:
The excess shortcrust can be rolled out and cut into cookie-shapes (heck, its pretty darned close to a
shortbread dough).
