Peach Tart Recipe
Easy French peach tart recipe with almond cream and puff pastry, one of the quickest ways to enjoy an easy dessert with fresh peaches. Recipe adapted from my fig and almond tart from my 2nd cookbook, 'Teatime in Paris'.
Ingredients
- 230 g (8oz/ ½lb) puff pastry 'all-butter', ready-rolled (defrost if frozen)
- 5 peaches or nectarines or mix of both
- 125 g (4½oz/ 1 cup + 1 tbsp) ground almonds/almond flour
- 3 tablespoon runny honey
- 1 egg organic (free-range)
- 2 tablespoon dark rum
Instructions
- Wash, dry and cut the peaches into thin slices.
- In a bowl, stir together the almond flour, egg, rum and 2 tablespoons of the honey until a paste.
- Roll out the ready-made puff pastry. If defrosted from a block, roll it out to approx. 5mm/¼ inch.
- Place on a baking sheet lined with greaseproof baking paper. Prick the pastry with a fork (to stop it from rising) and score a border 1cm (⅜ inch) in from the edge using the blunt side of a knife (don't cut all the way through).
- Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Using a spatula, spread the almond paste evenly over the pastry and place the peach/nectarine slices on top.
- Drizzle over the remaining tablespoon of honey and bake for 20-25 minutes.
Notes
Use a mixture of white/yellow peaches and nectarines(see this link for more peach recipes and facts).
Serving Idea: also delicious topped with a dried lavender flower or flaked almonds.