Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 8 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
8
- 250grams ready-made shortcrust pastry
- 100grams butter, at room temperature
- 100grams caster sugar
- 2 large eggs
- 100grams ground almonds
- 35grams plain flour (save 10g to dust)
- 4 peaches, halved and stoned
- 2teaspoons icing sugar (to dust for serving)
Nutrition per serving
1690kJ / 404Cal
1690 Kilojoules or 404 Calories
19% of daily energy intake*
Protein
8.0grams
Fat
24.5grams
Carbs
35.6grams
Sugars
20.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat the oven to 200°C . 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, 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.
Step 2 of 3
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.
Step 3 of 3
To serve, defrost in the refrigerator overnight. Serve cold, or warm through, in an oven preheated to 180°C for 20 minutes, or until hot. Dust with icing sugar before serving.
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