recipes
Peach and almond frangipan tart
Serves: 12
Ingredients
For the pastry
- 175g plain flour (Lamb Brand)
- 85g butter
- 50g icing sugar (Lamb Brand)
- 1 egg yolk
For the filling
- 100g caster sugar (Lamb Brand)
- 140g butter
- 2 eggs
- 1 tsp vanilla essence
- Zest of a lemon
- 140g ground almonds
- 50g plain flour
- 3 peaches, sliced
- You will also need apricot jam to glaze and ice-cream for serving
Method
Prepare the pastry using the rubbing in method and bind together with the egg yolk and a little water if needed. Use to line a 23cm tart tin. Leave the excess pastry on the rim to overhang and do not cut off. Bake in the oven for 15 minutes blind at 190`c. When ready allow to cool down completely then cut off the extra pastry round the edge. Next prepare the filling by beating together the caster sugar and butter. Beat in the eggs, vanilla essence and lemon zest before folding in the flour and ground almonds. Spoon into the prepared pastry case and level out. Decoratively arrange the peach slices on top and bake in the oven at 180`c for 30-40 minutes. As soon as the tart comes out of the oven, brush with warmed apricot jam. Serve slices of the peach and almond tart with vanilla ice-cream.
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