Almond and peach tart

Special equipment • electric mixer

SERVES 8

1 sheet prepared dough for an 8–9in (20–23cm) pie

7 tbsp butter, at room temperature

½ cup granulated sugar

2 large eggs, lightly beaten

1 cup ground almonds

¼ cup all-purpose flour, plus extra for dusting

4 peaches, halved and pitted

confectioners’ (powdered) sugar, for dusting

Method:

1 Preheat the oven to 400°F (200°C). Place a baking sheet in the oven to warm. On a lightly floured surface, roll the dough into a rectangle large enough to line the inside of a 13¾ x 4½in (35 x 11cm) tart pan. Trim off the excess pastry with a knife and refrigerate the tart shell while you make the filling.

2 Combine the butter and sugar in bowl and beat with an electric mixer until creamy, then beat in the eggs. Mix in the ground almonds and flour until blended, then spread evenly in the tart shell. Press the peach halves cut-side down into the almond mixture. Carefully place the tart pan on the hot baking sheet, then bake

for 30 minutes or until the almond mixture is golden brown and cooked through. Leave to cool completely, then wrap the pan in foil, and freeze.

3 To serve, defrost in the refrigerator overnight. Carefully remove the tart ring and serve cold, or reheat in a preheated 350°F (180°C) oven for 20 minutes or until warmed through. Just before serving, dust with confectioners’ sugar.

Almond and peach tart