Peach and frangipane tart

Dave Mercer from Honda Logistics
Prep time: 
1 hour
Cook time: 
1 hour, 25 mins
For the pastry:
  • 150g plain flour
  • 60g icing sugar
  • 85g butter
  • 1 egg yolk
  • 1 teaspoon lemon juice
For the filling:
  • 250g butter (softened)
  • 250g caster sugar
  • 250g ground almonds
  • 4 eggs
  • A teaspoon of almond essence
  • Preferably sponge crumb or fresh white breadcrumb x 100g
For the topping:
  • 4 - 5 peaches depending on size
  1. Pulse all the pastry ingredients together in a food processor, don’t over-mix, as soon as the pastry comes together, remove and roll into a ball and then refrigerate for 30 mins.
  2. Line your 30cm loose bottomed flan tin with greaseproof paper.
  3. When rested, roll out the pastry and place in the prepared tart tin, line with more grease proof and cover with baking beans.
  4. Blind bake at 175C for 10-15 mins, remove beans and paper and bake 5 mins until golden.
  5. Next up is the filling: Mix all ingredients together except the crumb.
  6. Add crumb gradually until the consistency is correct.
  7. Bake at 175C for approx. 40mins until a knife comes out clean.
  8. Finally for the topping, thinly slice the peeled peaches.
  9. Arrange the slices on top in a neat pattern as pictured (right) and brush with apricot jam glaze to finish.