Almond Tart with Roast Peaches
Source of Recipe
Western Star E-meals Issue 105
List of Ingredients
200g Western Star Butter
200g Sugar
2 Eggs
1 Tsp Vanilla Extract
400g Plain Flour
Pinch of Salt
200g Western Star Butter
160g Sugar
6 Egg Yolks
200g Ground Almonds
Pinch of Salt
1 Tsp Vanilla Extract
2 Tbsp Apricot Jam
8 Peaches, Nectarines or combination
3 Tbsp Brown Sugar
300ml Double Cream
2 Tbsp Chopped Mint
Recipe
Preheat the oven to 180C. Lightly grease a fluted 25cm tart dish.
In a large bowl, cream together the butter and sugar, using electric mixers, then slowly add the eggs and vanilla. Add the sifted flour and salt and mix to a dough. Place in the fridge for 2 hours.
In another bowl, cream the other portion of butter and sugar together, add the egg yolks slowly, and then finally add the almonds, salt and vanilla extract and mix well until all the ingredients are well combined.
Remove the pastry once cooled, roll out and line the dish with the pastry and trim the edges. Spread the jam across the base of the pastry, and then pour in the almond filling. Bake for 30 minutes or until golden brown.
Once that is in the oven, cut the peaches in halve, and place on an oven tray, cut side up, then sprinkle each half with brown sugar and place in the oven on the tray underneath the pastry. Cook until softened and caramelized.
To serve, slice the tart into 8 pieces, and place two peach halves on each plate, and then place a dollop of cream on each plate and top with the chopped mint.
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