By Jane Curran
- 400g (14oz) all-butter shortcrust pastry, eg Jus-Rol
- 200g (7oz) whole blanched almonds
- 150g (5oz) caster sugar
- 125g (4½oz) unsalted butter
- 2 free-range eggs
- 5 peaches, skins removed and halved (or you can use canned)
- 5tbsp apricot jam
- icing sugar, to dust
you will need
- 23cm (9in) loose-based fluted flan tin, oiled
Line the tin with the pastry, leaving an overlap. Chill in the fridge for 20 minutes.
To make the filling, whizz the almonds in a food processor until they resemble coarse breadcrumbs. Set aside. Whizz the sugar and butter until light and fluffy, then add the eggs and almonds. Pulse again until combined. Don't put it in the fridge or you'll never be able to spread it on the pastry! Heat the oven to 180C, 160C fan, 350F, gas 4.
Line the chilled pastry with foil and baking beans, and blind bake for 20 minutes. Trim the overhanging pastry and discard. Reduce the oven temperature to 150C, 130C fan, 300F, gas 2. Add the almond filling and arrange the peaches on top. Bake for 30 to 40 minutes, until golden brown. Melt the apricot jam in a saucepan and brush over the top of the tart. Dust with icing sugar. Serve warm with whipped cream or ice cream.
Top Tip for making Peach and Frangipane Tart
Your tart will have a much better flavour and texture if you grind your own almonds rather than buy ready-ground almonds.
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