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The weather was horrible this week. Grey, rainy, windy and miserable.

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After a week like this (and probably a cracking hangover from Halloween merriment last night!), you need a good sugar kick to help you combat the blues. My Peach Frangipane Tart fits the bill perfectly! It is super easy to whip up and tastes like summer. Serve with a dribble of double cream or best quality vanilla ice cream.

You don’t need much – all the ingredients you should be able to find in your cupboard already.

For the pastry…

  • 175g plain flour
  • 75g butter, cut into cubes
  • 25g caster sugar
  • 1 beaten egg

For the filling…

  • 75g butter
  • 75g caster sugar
  • 2 beaten eggs
  • 75g ground almonds
  • 1/2 tsp vanilla extract
  • 2 tins of peach slices… like this one

For the icing…

  • 125g icing sugar
  • 3 tablespoons leftover peach juice from the tin

You will also need a tart tin, at least 3-4cm thick.

First off, make your pastry. The trick here is to make sure everything is really really cold. Make sure the butter has been cubed and stored in the fridge, open up all the windows and run your hands under the cold tap.

I made this at home and my parents have one of these wonderful Kitchen Aids. I merely bunged all the ingredients in, then mixed until it became dough. If you are doing it by hand, rub your butter and flour together until you get breadcrumbs. Add the sugar and mix, then add your beaten egg and water and mix until the dough holds together.

Roll your dough on a floured surface and shape into a circle. You want the dough to be about 2-3mm thick. Line your greased tin with the pastry, making sure you push into all the corners and make a lip around the top. Prick the base of the pastry all over with a fork.

Next up, your filling. Cream together your butter and sugar until its nice and creamy and then beat in your ground almonds and vanilla extract until everything is well combined.

Next up the peaches. Empty the can, saving a bit of the juice and dry each slice individually with kitchen towel. This is a pain and takes ages but you want to get as much moisture as you can out of the fruit or it will make your pastry soggy… and no one likes a soggy bottom.

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Once your peaches are all dry, arrange them in your pastry case and top with the filling. Pop in the oven at Gas Mark 5 for 45 minutes until the pastry looks lovely and crisp and the tart is golden.

While thats cooking, make your icing. Simply mix the icing sugar with the peach juice until you have a runny consistency. Drizzle over your creation when it is completely cool.

Cut into manageable hunks and enjoy!

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