Preheat the oven to 200°C (400°F/Gas 6). Put a baking tray in the oven to heat up. On a surface lightly dusted with flour, roll out the pastry to a thickness of about 5mm ( 1 / 4 in), then use to line the tin. Trim off the excess pastry with a knife and set the tart case to one side while you make the filling.
Place the butter and sugar in a bowl and whisk with an electric hand whisk until creamy, then beat in the eggs. Mix in the ground almonds and flour until well combined, then smooth into the pastry case. Press the peach halves cut-side down into the almond mixture. Sit the tin on the hot baking tray, then bake for 30 minutes or until the almond mixture is golden brown and cooked through. Leave to cool completely, then wrap the tin in cling film and foil, and freeze.
To serve, defrost in the refrigerator overnight. Serve cold, or warm through, in an oven preheated to 180°C (350°F/Gas 4) for 20 minutes, or until hot. Dust with icing sugar before serving.
- 250g shortcrust pastry
- 100g butter, at room temperature
- 100g caster sugar
- 2 large eggs
- 100g ground almonds
- 25g plain flour, plus extra to dust
- 4 peaches, halved and stoned
- 1 dusting icing sugar
Total time required
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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.
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