Name: Peach frangipane tart
Yield: 8 servings
Cuisine: Bake
Ingredients: 100.00 g flour cake; 100.00 g flour brown bread; 100.00 g butter cold, unsalted, chopped; 1.00 eggs yolk only; 2.00 ml salt; 10.00 ml castor sugar; 45.00 ml water; 125.00 g butter unsalted; 100.00 g sugar; 1.00 eggs extra-large; 250.00 ml almonds finely ground; 45.00 ml rum dark; 15.00 ml flour cake; 800.00 g peaches yellow cling; 125.00 ml peach syrup

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Ingredients (15)

TART SHELL

100.00 g	flour — cake
100.00 g	flour — brown bread
100.00 g	butter — cold, unsalted, chopped
1.00	eggs — yolk only
2.00 ml	salt
10.00 ml	castor sugar
45.00 ml	water

FRANGIPANE FILLING

125.00 g	butter — unsalted
100.00 g	sugar
1.00	eggs — extra-large
250.00 ml	almonds — finely ground
45.00 ml	rum — dark
15.00 ml	flour — cake
800.00 g	peaches — yellow cling
125.00 ml	peach syrup

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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.