Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Peach, almond and thyme tart
Peach, Almond and Thyme Tart

Peach, almond and thyme tart

Brought to you by: OcadoLife
    8 serving

Prep time:

Cook time:

Serves: 8

Sunny peaches are a bright match for almonds and aromatic herbs.

 

Share recipe

Ingredients

  • 250g plain flour, plus extra for dusting
  • 250g unsalted butter, cubed
  • 50g icing sugar
  • 1 orange, zested
  • 4 medium eggs (2 whole, plus 2 yolks)
  • 1 tbsp milk
  • 125g golden caster sugar
  • 125g ground almonds
  • 1 tbsp fresh thyme, leaves finely chopped
  • 240g peach conserve
  • 3 fresh peaches, halved, stone removed and cut into ½cm wedges

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.

Shop the ingredients

You might like