Recipe: Jennifer’s Sunshine Peach Tart

 

Pastry Ingredients:

•  1-3/4 cups all-purpose flour, plus extra to dust board when rolling out

• 6 Tablespoons unsalted butter, very cold and cut into pea-sized pieces

• 1 Tablespoon superfine sugar

• 2 egg yolks

• ½ teaspoon almond extract

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Filling Ingredients:

• ½ cup superfine sugar

• 10 tablespoons salted butter

• 2 eggs, beaten

• 1-1/2 cups ground almonds

• 1/3 cup all-purpose flour

• 3 ripe peaches, sliced

• 3 tablespoons apricot jam

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Instructions:

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Rub together flour and butter until it looks like breadcrumbs. Mix in sugar. Add 1 egg yolk and 1 teaspoon water, then the next yolk and 1 more teaspoon water just until dough starts to come together. DO NOT OVERMIX or dough will be tough.

 

Wrap dough in film wrap and refrigerate for 30 minutes.

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Heat oven to 400 degrees.

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Roll out pastry on a lightly-floured surface to round shape large enough to cover a 9” tart tin or pie pan. Cut excess pastry away from the edge. Line with parchment paper and fill with baking beans/weights. Bake for 10 minutes.

 

Remove paper and beans. Using fork to prick several holes in the tart. Bake for another 10 to 15 minutes.

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While baking the second time, mix the filling. Whisk the sugar and butter together until it is a pale paste. Beat in eggs and then add almonds and flour. Spoon into pastry shell.

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Arrange peach slices on the top in an attractive pattern (I like fan shapes) and bake for 30-40 minutes until golden brown. Cool.

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When cool, brush apricot preserves on top. Serve with whipped cream or crème fraiche.

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