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Nutrition: per serving

  • kcal672
  • fat51g
  • saturates20g
  • carbs44g
  • sugars21g
  • fibre3g
  • protein12g
  • salt0.94g
    low

Method

  • step 1

    Beat almonds, butter, egg and half the sugar in a small bowl until mixed. Roll pastry out to the thickness of a 20p piece and, using a saucer about 13cm in diameter, cut out 4 circles. Lift the circles onto a baking tray and spread each thinly with 1 tbsp of almond mixture, leaving a border. Arrange the peach slices on top in a rosette and chill for at least 10 mins before baking. Heat oven to 220C/fan 200C/gas 7.

  • step 2

    Bake tarts on the top shelf for 10 mins, then remove from oven. Sprinkle liberally with sugar, cover with baking parchment and lay another samesized tray on the top. Flip the trays so that the tarts are upside-down. Bake for 5-10 mins more, until the pastry is crisp and the peach is sticky and caramelised. (If you don’t have two baking sheets, the tarts can be cooked peach-side up for the whole cooking time.)

RECIPE TIPS
SERVING WITH RED WINE

One of the nicest ways to eat peaches is to finely slice them and tip into a wine glass with a sprinkling of sugar. Pour over red wine, just to cover. Leave to macerate in the fridge for 30 mins.

Recipe from Good Food magazine, August 2006

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Comments, questions and tips (2)

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Overall rating

A star rating of 5 out of 5.7 ratings
caramelclee avatar

caramelclee

A star rating of 5 out of 5.

Lovely. Great idea to turn over the pastries. Can I freeze the almond filling? I had more than enough so would like to keep it for next time. Thanks

Barney Good Food avatar
Barney Good Food

Sorry for not getting back to you sooner, yes the filling is fine to freeze.

denisa

A star rating of 5 out of 5.

Had some friends over my house. I had to make something quikly and easy. This receipe worked big time, simple but still so delicious. Served it warm with vanilla/caramel icecream. Yammy!

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