Peach, almond and thyme tart
By OcadoLife
Published on 06 December 2021
Sunny peaches are a bright match for almonds and aromatic
herbs.
Time and servings
1 hr 15 minsTotal time
8Servings
1 hr 15 minsCooking time
Ingredients
- 250 g of plain flour, plus extra for dusting
- 250 g of unsalted butter, cubed
- 4 medium eggs (2 whole, plus 2 yolks)
- 1 orange, zested
- 125 g of golden caster sugar
- 125 g of ground almonds
- 1 tbsp of fresh thyme, leaves finely chopped
- 240 g of peach conserve
- 3 fresh peaches, halved, stone removed and cut into ½cm wedges
- 1 tbsp of milk
- 50 g of icing sugar
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6 and lightly brush a tart tin with oil.Step 2
Make the pastry in a food processor by pulsing together the flour with 125g of the butter, icing sugar and orange zest, until it resembles fine breadcrumbs. Mix together the 2 egg yolks and milk with a pinch of salt, pour into the pastry mix and pulse until it starts to come together. Remove and form into a ball.Step 3
Scatter flour on the work surface and roll the pastry out into a circle that’s about the thickness of a pound coin. Line the tart tin with the pastry, pushing lightly into the edges. Note: pastry can be tricky to move, so try gently folding it over your rolling pin before lifting.Step 4
Now, roll the rolling pin over the top of the tart tin to cut off the excess pastry. Lightly prick the bottom all over with a fork, then place in the freezer for 10 mins. Once the pastry is chilled, cover with baking paper and baking beans and blind bake on a tray in the oven for 10 mins. Carefully remove the beans and paper and cook for 8 mins more.Step 5
While the pastry is cooking, make the filling. In a mixing bowl or food processor, cream together the remaining butter and the caster sugar until pale and smooth. Add the 2 whole eggs one at a time, followed by the ground almonds, thyme and a pinch of salt, and thoroughly mix until smooth (you may need to scrape round the sides of the food processor between additions).Step 6
When the pastry's time is up in the oven, remove it and turn the temperature down to 180°C/160°C fan/gas 4. Spoon the peach conserve into the bottom of the tart, reserving a little for the end. Spoon the filling on top, smoothing it out to the edges and place the peach slices decoratively on top. Bake for 45-50 mins, until lightly browned.Step 7
Remove the tart and warm through the leftover jam. Brush this over all the peach slices. Allow to cool before tucking in.