Peach frangipane tart

Recipe from: 12/1/1996 12:00:00 AM
Ingredients 17
Servings 8
Time

Ingredients

  • TART SHELL
  • 100
    g
    cake flour
  • 100
    g
    brown bread flour
  • 100
    g
    cold, unsalted butter, cut into pieces
  • 1
    egg yolk
  • 2
    ml
    salt
  • 10
    ml
    castor sugar
  • 45
    ml
    water (more if needed)
  • FRANGIPANE FILLING
  • 125
    g
    unsalted butter
  • 100
    g
    sugar
  • 1
    extra-large egg
  • 250
    ml
    finely ground almonds
  • 45
    ml
    dark rum
  • 15
    ml
    cake flour
  • 800
    g
    yellow cling peaches
  • 125
    ml
    peach syrup
 

Method

 
TART SHELL 1. Sift the flour into a large mixing bowl and make a well in the centre. Cut the butter into cubes, place in a small mixing bowl and work until it softens slightly. Add the egg yolk, salt, sugar and water to the well in the flour. 2. Mix the ingredients together in the well with your fingertips. Gradually draw in the flour from the sides and work the flour into the other ingredients until coarse crumbs are formed. 3. Use a spatula to gather the dough into a ball and knead gently on a lightly floured surface for about 2 minutes. The dough will be as smooth as putty and will peel easily from the work surface in one piece. 4. Shape the dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes, or until firm. 5. Roll the dough out on a floured surface until about 27 cm in diameter. Keep the dough moving loosely on the board as you roll so that it does not stick. Every three or four strokes with the rolling pin, lift the dough with a palette knife and sprinkle the work surface with a little flour. 6. Grease the 25 cm tart tin. Line the tart tin with the rolled out dough and chill. FRANGIPANE FILLING 7. Cream the butter and sugar until light. Add the egg, ground almonds, rum and flour, and beat until smooth. 8. Spread the mixture evenly in the chilled tart shell and refrigerate while preparing the peaches. 9. Place each half, cut side down, on a cutting board and cut crosswise into slices, keeping them together. Arrange the sliced peach halves on the frangipane around the edge of the tart, leaving space between each half, and place one half in the centre of the tart. 10. Bake in a preheated 200 ºC oven for about 45 minutes, or until the tart shell is golden brown and the frangipane has puffed and browned. While the tart is baking, bring the reserved syrup to boil and reduce by half. Brush this glaze lightly over the peaches as the tart comes out of the oven. Serve at room temperature. Serves 6-8.
 

Read more on: bake  |  fruit
 

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