Peach and almond tart

  • Peach and almond tart 
Ingredients for the pastry:
  • 200g plain flour
  • Extra flour for rolling out
  • 1 tbsp golden caster sugar
  • 100g chilled butter
  • 1 medium egg yolk

Ingredients for the filling:
  • 3-4 just-ripe peaches
  • 75g butter
  • 75g golden caster sugar
  • 1 medium egg
  • 75g ground almonds
  • 1/2 tsp ground cardamom
  • 2 tbsp self-raising flour
  • 2 tbsp golden syrup
  • 2 tsp rosewater


Prep time: 20 mins, plus chilling Cook time: 50 mins Serves 8-10

1. Sift the flour into a mixing bowl, add the sugar and rub in the butter until the mixture looks like fine breadcrumbs (or do this part in a food processor). 

2. Whisk the egg yolk with 2 tbsp cold water and add to the bowl. Mix in using a round-bladed knife - it should look crumbly. Start to bring the mixture together with your hands to make a dough. If it feels dry, drizzle more water over and mix in. Knead the dough lightly until smooth, then wrap and chill in the fridge for 15 minutes.

3. Preheat the oven to 200 degrees C / 180 degrees C fan oven / gas mark 6. Roll out the pastry on a lightly-floured, clean work surface and use to line a 20cm loose-bottomed, fluted shallow tart tin. Prick the base all over and chill for another 15 minutes. 

4. Line the pastry case with greaseproof paper or baking parchment, fill with baking beans and bake blind for 10-15 minutes until the pastry feels dry to the touch. Remove the beans and paper and set aside. Reduce the oven to 180 degrees C / 160 degrees C fan oven / gas mark 4.

5. Meanwhile halve (or quarter) the fruit and remove the stones. Slice thinly. Beat the butter and sugar in a bowl until pale and creamy. Gradually add the egg, little by little, then once it is all incorporated, fold in the ground almonds, cardamom and flour.

6. Spoon the mixture into the tart case and spread evenly over the base. Push the fruit into the mixture, then bake in the oven for 20-25 minutes until golden and cooked through.

7. Remove the tart from the oven. Heat the syrup and rosewater together in a small pan until the mixture is very runny. Transfer the tart to a serving platter and drizzle the syrup mixture over. Serve warm with cream or custard. 

Ideal Home Show Shop tip: Choose peaches that are firm but just ripe. Too hard and they'll be difficult to slice, too soft and they'll turn to mush. 

Find this recipe and more in the Ideal Home Show Cookbook.


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