Peach Tart

1. 1

   Preheat the oven to 200u00b0F. Roll the pastry out on a lightly floured surface (if done by hand) or simply line a 23cm tart tin. If the dough rips, simply patch it up. Cut away the excess pastry. Line with greaseproof paper, fill with baking beans, then bake for 10 minutes.

2. 2

   While the pastry cooks, make the filling. Whisk the sugar and butter together until you get a pale paste, and whisk, whisk whisk.

3. 3

   Beat in the eggs. Finally, add the almonds and flour. Spoon into the pastry case.

4. 4

   Arrange the peach slices across the top in a pattern. Bake for 30-40 minutes. When cool, brush your preserves or jam across the top. Serve with creme fraiche.

* Per serving · 4 servings · Values may vary.

No additional tips available.