Peach & almond tart

Name: Peach & almond tart
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 100 milliliters cold butter; 200 grams plain flour; 85 grams caster sugar; 3 egg yolks; 1 serving grated zest of a lemon; 50 grams blanched whole almonds; 50 grams caster sugar, plus 2 tbsp; 50 grams butter; 50 grams plain flour; 1 large egg and 1 egg yolk; 50 grams amaretti biscuit, lightly crushed; 5 peaches or nectarines depending on their size; 2 Tbsps flaked almonds; 1 serving icing sugar, to dust

Peach & almond tart requires around 1 hour and 25 minutes from start to finish. This dessert has 459 calories, 8g of protein, and 24g of fat per serving. This recipe serves 8. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires icing sugar, almonds, lemon zest, and amaretti biscuit. If you like this recipe, you might also like recipes such as Peach-Almond Tart, Peach & almond tart, and Peach & almond tart.

Instructions

Dice the butter as small as you can. If you dip your knife in the flour for the pastry and keep covering the butter with flour as you dice, you will find it easier.

Ingredients you will need

Butter

All Purpose Flour

Dip

Equipment you will use

Knife

Put the diced butter and flour in the food processor and pulse until it looks like fine breadcrumbs.

Ingredients you will need

Fine Breadcrumbs

Butter

All Purpose Flour

Equipment you will use

Food Processor

Add a pinch of salt, the sugar, egg yolks and lemon zest and pulse again it should almost immediately adhere into a ball.

Ingredients you will need

Lemon Zest

Egg Yolk

Sugar

Salt

Remove from the processor, lay it on a sheet of cling film or foil, and lightly press and shape into a compact log (touch it as little as possible). Wrap and chill for at least 1 hour the longer it rests, the less it will shrink later.

Ingredients you will need

Wrap

Equipment you will use

Aluminum Foil

Butter and flour a 24cm tart tin thoroughly. Unwrap and cut the pastry log into thin even slices and use to cover the bottom and sides of the tin with just touching or slightly overlapping slices. Keep a bowl of ice cubes and some paper towels handy to chill and dry your hands as you work.

Ingredients you will need

Ice Cubes

Butter

All Purpose Flour

Equipment you will use

Paper Towels

Bowl

Pat the pastry lightly with cold fingers so the base is even, and make the shell a little thicker round the sides, ensuring it reaches all the way up since it may shrink. To even the base, run an ice cube quickly across, from the centre to the edges. Chill again.

Ingredients you will need

Ice Cubes

Base

Tip the almonds and 50g/2oz sugar into the food processor and whizz until finely chopped. Dice the butter and add to the almonds with the flour. Process again until the mixture resembles fine breadcrumbs, then add the egg and eg yolk and process briefly until soft and creamy.

Ingredients you will need

Fine Breadcrumbs

Almonds

Butter

All Purpose Flour

Sugar

Egg Yolk

Egg

Equipment you will use

Food Processor

Add the crushed amaretti and briefly whizz again. Chill.

Ingredients you will need

Amaretti Cookies

Preheat the oven to 180C/gas 4/fan 160C.Drop the peaches into a pan of boiling water, lift out after a few seconds then cool in cold water. Peel, halve and stone the peaches, sprinkle with 2 tbsp sugar and leave for 5 minutes.

Ingredients you will need

Peach

Sugar

Water

Equipment you will use

Oven

Frying Pan

Spread th amaretti cream in the base of the pastry case.

Ingredients you will need

Amaretti Cookies

Base

Cream

Put the peach halves on top, rounded side up, cutting them if necessa to fill the centre. Scatter with the almonds

Ingredients you will need

Almonds

Peach

Bake for 25-35 minutes until golden. Check the filling with a toothpick (which should come out barely flecked) and ensure the pastry is shrinking away from the tin. Dust with icing sugar and serve a room temperature, with a glass of Tuscan Vin Santo.

Ingredients you will need

Powdered Sugar

Vin Santo

Equipment you will use

Toothpicks

Oven

Equipment

Ingredients

Servings:

grated zest of a lemon 50grams

blanched whole almonds 50grams

caster sugar, plus 2 tbsp 50grams

butter 50grams

plain flour 1large

egg and 1 egg yolk 50grams

amaretti biscuit, lightly crushed 5

peaches or nectarines depending on their size 2Tbsps

flaked almonds 1serving

icing sugar, to dust

Recommended wine: Cream Sherry, Moscato Dasti, Port

Tart can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.