Peach frangipane tart
Preparation time: 20 minutes
Cooking time: Ready in 1 hour 5 minutes
350g (12oz) sweet shortcrust pastry
3 ripe peaches, halved, stoned and sliced
1 tbsp icing sugar
For the frangipane:
175g (6oz) butter, softened
175g (6oz) caster sugar
3 medium eggs, beaten
175g (6oz) ground almonds
2 tbsp plain flour
a few drops of almond extract
1 Preheat the oven to 170°C/R5. Roll out the pastry thinly and use to line a 26cm fluted, loose bottomed tart tin. Line with baking parchment and fill with baking beans. Bake for 10 minutes, remove the paper and beans and bake for a further 5 minutes.
2 Meanwhile, cream together the butter and sugar until pale and fluffy. Gradually bean in the egg followed by the ground almonds, flour and almond extract. Spoon into the pastry case, level off the top and arrange the peaches over the top.
3 Bake for 45 minutes, cover with foil or baking parchment and bake for a further 10 minutes or until set. Allow to cool a little before removing from the tin. Dust with icing sugar and serve as is or with a little double cream.