some fruits all ripen at the same time
then I'm scratching around for different ways
to use them up
this recipe is adapted from a pear tart
so you could use any fruit you choose here
peach and almond tart
you will need ....
375g shortcrust pastry
4 peaches or fruits of your choice
85g softened butter
85g caster sugar
85g ground almonds
2 tablespoons plain flour
2 eggs
preheat the oven to 200c/gas 6
the line a 20cm tart tin with the pastry
cover with greaseproof and baking beans
blind bake for 15mins, remove the paper and beans
prick the base with a fork, reduce oven to 180c/gas 4
and bake for a further five minutes
to make the almond mixture ~
cream the butter and sugar until light and fluffy
gradually add the eggs
tip in the almonds and flour and mix carefully
pour the mixture into the cooked pastry base
and top with sliced peaches
return the tart to the oven
bake for 30-40 minutes until golden
summer in a slice
~
