Recipes
Peach & basil frangipane tart
The aromatic basil balanced the sweet peaches. This pretty tart makes a fantastic dessert for a summer garden party
The aromatic basil balanced the sweet peaches. This pretty tart makes a fantastic dessert for a summer garden party
(36 votes)
Cook: 49 Mins
Serves: 12
Price: 79p per serving
Nutritional Information
Each 118g serving contains
Energy
1803kj
431kcal
1803kj
431kcal
22%
Fat
28.3g
28.3g
High
40%
40%
Saturates
11.7g
11.7g
Med
59%
59%
Sugars
18.9g
18.9g
High
21%
21%
Salt
0.24g
0.24g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
1528kj/365kcal
Typical energy values per 100g:
1528kj/365kcal
Ingredients
125g unsalted butter, softened, plus extra for greasing
400g all-butter shortcrust pastry
220g ground almonds
150g caster sugar
2 eggs
3 peaches, halved and stoned
3 tbsp strawberry jam
Handful fresh basil leaves
2 tsp icing sugar, to dust
Method
1
Pre-heat the oven to 170C/160C Fan/Gas 3. Grease a loose-based fluted fan tin, about 25cm in diameter, with butter.
2
Roll out the pastry to no more than 1/2cm thick. Use to line the tin, gently pressing the pastry into the fluted sides. Prick all over with a fork. Put in the fridge to chill.
3
Put the almonds, caster sugar, butter and eggs in a mixing bowl. Beat together with a spoon or electric hand-mixer, until well combined.
4
Remove the pastry case from the fridge. Spoon in the almond mixture in an even layer, then smooth with the back of a spoon.
5
Gently press the peaches into the mixture, dome-side up, pushing down a little so they are partially sunken but visible on the surface. Bake for 35-45 minutes, until the filling has set slightly.
6
Meanwhile, spoon the jam into a pan and heat gently, stirring.
7
Remove the tart from the oven and brush the jam over the top while still hot, using a pastry brush.
8
Dust with icing sugar and scatter the basil on top. Serve hot or cold, with fresh cream or crème fraîche.