Easy Peach Almond Tart Recipes

EASY PEACH & ALMOND TART

Steps:

• Heat the oven to 200C/180C fan/gas 6. Roll out the pastry on a floured surface until big enough to line a 23cm tart tin with an overhang. Line the tin with pastry, gently folding overhanging pastry down the outside of the tin, then prick all over with a fork. Line with baking parchment; sit a 20cm sandwich tin on top (it should fit snugly). Fill with baking beans, then blind-bake for 20-25 mins until the sides are set. Remove the beans, tin and paper and cook for 10-15 mins more until golden, risen and crisp. Cool a little, then trim the overhang and press down any risen bits.
• Lower the oven to 180C/160C fan/gas 4. Beat together the filling ingredients, spoon into the tin and top with the peaches. Scatter with 1 tbsp caster sugar and extra flaked almonds, then bake for 40 mins until puffed up and golden, with a slight wobble in the centre. Cool to room temperature and serve with crème fraîche.

PEACH TARTLETS

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Add water and egg yolks; stir until dough forms a ball. , Divide into eight portions; press onto the bottom and up the sides of eight 4-in. tart pans. Bake at 400° for 15-20 minutes or until golden brown. Cool on wire racks., For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in peaches and lemon juice., Spoon into tart shells. Chill until serving. Garnish with whipped cream if desired.

PEACH & ALMOND TART

Steps:

• To make the pastry, rub together the flour and butter until it looks like fine breadcrumbs, then mix in the sugar. Add 1 egg yolk and 1 tsp water, followed by the next yolk and 1 tsp water until the dough just comes together. Wrap in cling film and refrigerate for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Roll the pastry out on a lightly floured surface until big enough to 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 mins. Remove paper and beans. Prick quite a few holes in the base of your tart, then bake for another 10-15 mins until biscuity.
• While the pastry cooks, make the filling. Whisk the sugar and butter together until you get a pale paste. Beat in the eggs and finally add the almonds and flour. Spoon into pastry case, arrange the peach slices across the top in a pattern and bake for 30-40 mins until golden. When cool, brush your preserve or jam across the top. Serve with a little pot of crème fraîche on the side and eat it quick before anyone else gets their hands on it!

PEACH FRANGIPANE TART

Steps:

• beat butter and sugar in a small bowl until pale and fluffy (about 3 minutes)
• add egg and vanilla and beat until combined
• add almond meal and flour and beat till smooth (about 1-2 minutes)
• put aside till ready to use
• remove pastry sheet from freezer
• preheat oven to 220c (200c fan forced), 430f (390f fan forced)
• line a baking sheet with baking paper
• place pastry on baking paper
• spread frangipane mixture leaving a 2 1/2 cm (1 inch) border - frangipane mixture will spread
• layer peach slices and sprinkle with demerara sugar
• bake on middle shelf for 20-25 minutes or until golden
• serve and enjoy!

EASY PEACH GALETTE WITH ALMONDS

Steps:

• In the bowl of your Food Processor, mix the Flour, Almond Meal and Sugar. (see note 1 if making by hands)
• Add small cubes of Cold Butter to the dry ingredients. Blend until it you get small crumbs and cannot see big chunks of butter.
• Add the Cold Water a little bit at the time, pulsing in between each addition. As soon as the dough starts to come together, stop adding water (see note 2)
• Transfer the pastry onto a lightly floured sheet of baking paper and bringer together into a large ball. Place a second sheet of baking paper over it and roll into a large thin circle.
• Place in the fridge to set for at least 1 hour. (see note 3)
• Slice the Peaches in Half and remove the stone. With a small serrated knife, cut thin slices of peaches and place them in a mixing bowl.
• Add the Lemon Juice, Caster Sugar, Cornstarch and Almond Meal. Stir delicately until all the fruits are evenly covered.
• Preheat your oven on 160'C/325'F.
• Take the Pastry out of the fridge and remove the top layer of baking paper. Place it on a flat baking tray.
• Sprinkle the extra tablespoon of Almond Meal over the Pastry
• Arrange the fruit slices in your preferred pattern, leaving the edges of the pastry free. (see note 4)
• Fold the edges of the pastry over the external round of fruits. Make sure there are no gaps or holes so that no juices can escape while baking.
• Optional: whisk an egg yolk and brush over the edge of the pastry for a golden brown finish.
• Bake for 25 to 35 minutes, or until the edges are golden. Serve lukewarm, with the optional scoop of Vanilla Ice Cream

COUNTRY PEACH TART

Steps:

• In a small bowl, combine the cake flour, whole wheat flour, 2 tablespoons sugar and salt. Cut in butter until crumbly. Add oil and toss with a fork. Gradually add water and buttermilk, tossing with a fork until mixture sticks together. Shape dough into a ball; flatten dough. Cover and refrigerate for at least 1 hour., On a lightly floured surface, roll out dough into a 14-in. circle. Transfer to a parchment-lined baking sheet. In a small bowl, combine 3 tablespoons sugar and all-purpose flour; add peaches and toss to coat. Spoon over pastry to within 2 in. of edges. Fold edges of pastry over peaches, leaving center uncovered. Brush folded edge with milk; sprinkle with remaining sugar. , Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Slide tart using parchment onto a wire rack to cool.

PEACH CUSTARD TART

Steps:

• Place the flour, sugar and salt in the bowl of a food processor. Pulse a few times to combine.
• Add the cubed butter, and pulse 8 to 12 times, until the mixture resembles coarse crumbs.
• In a measuring cup, whisk together the egg yolks, extracts and water. Add to the food processor, and pulse just until the mixture starts forming large clumps. Take a small portion out of the bowl, and squeeze it. If the clump holds together, it's done. If it falls apart, add another teaspoonful of water and pulse a few times, and repeat the squeeze test. If it still doesn't hold together, add a third teaspoonful of water and repeat.
• Once the dough holds together when squeezed, transfer it from the bowl to a sheet of plastic wrap. Form the dough into a 6-inch round, flatten, and wrap in the plastic. Refrigerate for at least 30 minutes, or up to overnight.
• Take the dough disk out of the refrigerator. If it was chilled overnight, let it sit at room temperature for 10 minutes before continuing.
• Place the dough between two pieces of waxed paper, parchment paper, or plastic wrap at least 14 inches wide. Roll it into an 11-inch round, rotating it (and the paper) clockwise slightly after each roll to create an even round. Roll from the center outward and to lift the rolling pin at the edge to avoid smashing the edge into the paper, which will make removing the paper or plastic difficult.
• As you roll, the paper or plastic wrap will get wrinkled into the dough. When this happens, peel it off, smooth out the wrinkles and lay it back on the dough. Flip the dough over and repeat, if necessary, with the top piece. Continue to roll, flipping and smoothing wrinkles as necessary, until the dough is 11 inches across and between ⅛ and ¼ inch thick. If the dough is soft and sticky, transfer it to a baking sheet and chill it for 30 minutes. Peel off the top piece of paper or plastic. Leave the bottom piece attached. Lift the dough by the exposed paper or plastic and flip it over and center it over the tart pan as best you can, then remove the paper or plastic.
• Ease the dough across the bottom of the pan and up the sides, pressing it into the corners of the pan with your fingertips. If the dough breaks or cracks, just press it together again. Once the dough is even in the pan, fold the excess dough at the edge inward to create a double layer of dough along the wall. Press firmly with your thumbs to fuse the two layers of dough, then roll your thumb over the rim of the pan to remove any excess dough there. Save the excess dough in case a crack forms in the crust during baking. Refrigerate for 1 hour or freeze for 30 minutes before baking.
• Preheat the oven to 375°F and position a rack in the bottom third. Lightly prick the shell all over with the tines of a fork. Line the shell with heavy-duty foil, pressing the foil firmly and smoothly into the crevices of the pan. Fill the pan with pie weights or dried black beans. Make sure the weights reach up the sides to the rim of the pan (the center does not need to be filled quite as full). Bake the shell for 20 to 22 minutes, until the foil comes away from the dough easily (if it doesn"t, bake another 5 to 6 minutes and check again). Remove the pan from the oven (hold the pan by the sides and not the bottom), and lift out the foil and weights from the shell; set them aside to cool.
• Return the pan to the oven to continue baking the shell for about 10 minutes, then remove the pan from the oven, and check to see if any cracks have formed. If you see a crack, very gently smear a tiny bit of reserved dough over the crack to patch it. Return the pan to the oven and bake 10 to 15 minutes longer, until the crust is a nice golden brown all over. Transfer to a rack and cool completely.
• Reduce the oven temperature to 350 degrees. Arrange the peach slices, overlapping, in circles in the cooled tart shell. You may not need all of the slices.
• In a small bowl, beat the egg with the 1/4 cup of sugar until thick and pale. Beat in the flour, then the cream, almond extract and salt. Pour over the peach slices.
• Bake for 10 to 15 minutes, until the custard is set. Remove the pan to a wire rack to cool to just warm to the touch or completely to room temperature. Just before serving, dust with powdered sugar.

PEACH AND ALMOND TART RECIPE

Steps:

• Preheat the oven to 190c/375f. Place the peaches cut side-down in a large oven-proof dish. Mix the caster sugar, boiling water, cut vanilla pod and amaretto in a jug until the sugar has dissolved, then pour the mixture over the peaches. Cover the dish with tinfoil and cook in the oven for 20 minutes (5 minutes longer if your peaches are really hard). Take out the oven, remove the foil and leave to cool in the dish.
• For the frangipane, place the butter and sugar in a large bowl and beat it together with a wooden spoon for a couple of minutes - until it goes paler. Stir in the eggs until mixed, then stir in the ground almonds. Place in the fridge until you're ready to use it.
• Once the peaches have cooled, turn the oven down to 160c/320f. Line a 30cm flan tin with the short crust pastry. Trim the edges until they're flush with the edge of the pan (I needed two sheets to cover the whole tin completely).
• Take one of the peaches out of the cooking liquor and dab is slightly on a kitchen towel to remove excess moisture. Place, cut side down in the uncooked pastry case. Repeat with the remaining peaches. You can discard the cooking liquor (or save it in a clean jar - it makes a great cocktail with some vodka, ice and lemonade/soda water.....).
• Once all the peaches are arranged in the pastry case, use a teaspoon to dot blobs of the frangipane around the peaches - make sure you use it all.
• Place in the oven to cook for 45-55 minutes - until dark golden brown.
• Take out of the oven and leave to cool for 10 minutes. Then place the apricot jam or marmalade in a bowl with a teaspoon of water and microwave it for a few second to loosen it up. Give it a mix, then brush it all over the tart. Sprinkle the almonds on top, then remove from the flan case and serve with thick cream.
• Serve warm or cold - it tastes amazing either way.

PEACH TART

Steps:

• Make pastry:
• Cut butter into bits and freeze. In a food processor pulse together flour, sugar, and salt. Add frozen butter and pulse mixture just until it resembles coarse meal. Add 4 tablespoons ice water and pulse until barely combined. Transfer dough to a bowl and stir in just enough ice water to form a ball. Flatten dough into a 6-inch disk. Chill dough, wrapped in plastic wrap, at least 2 hours and up to 1 day.
• Make filling:
• In food processor blend filling ingredients until very smooth. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before using.
• Halve dough. On a lightly floured surface roll out 1 piece of dough (keeping other piece chilled) into a 12-inch square (about 1/8 inch thick). Using a 5-inch saucer or plate as a guide, cut out 4 rounds and transfer to a baking sheet. Roll and cut out 4 more rounds from remaining dough in same manner, transferring to another baking sheet. Prick rounds all over with a fork and chill 30 minutes.
• Preheat oven to 375°F.
• Halve and pit peaches and slice thin. Spread each round evenly with about 1 1/2 tablespoons filling, leaving about a 1/4-inch border, and arrange peach slices, overlapping slightly, over filling. Cut butter into bits. Sprinkle each tart with about 1/2 tablespoon sugar and dot with butter. Bake tarts in upper and lower thirds of oven, switching position of sheets halfway through baking, 25 to 35 minutes, or until crusts are golden and peaches are tender.
• Serve tarts warm with accompaniments.