Peach & basil frangipane tart

Peach & basil frangipane tart

The aromatic basil balanced the sweet peaches. This pretty tart makes a fantastic dessert for a summer garden party

, 21 September 2015

(36 votes)

Peach & basil frangipane tart

  • 49 Mins

  • Serves: 12

  • Price: 79p per serving

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Nutritional Info
Each 118g serving contains

  • Energy

    1803KJ

    431KCAL

    22%

  • Fat

    28.3g

    high

    40%

  • Saturates

    11.7g

    high

    59%

  • Sugars

    18.9g

    med

    21%

  • Salt

    0.24g

    low

    4%
of your reference intake.
Typical energy values per 100g: 1528kJ/365kcal.
Ingredients
  • 125g unsalted butter, softened, plus extra for greasing
  • 400g all-butter shortcrust pastry
  • 220g ground almonds
  • 150g caster sugar
  • 2 eggs
  • 3 peaches, halved and stoned
  • 3 tbsp strawberry jam
  • Handful fresh basil leaves
  • 2 tsp icing sugar, to dust
Method

  • Pre-heat the oven to 170C/160C Fan/Gas 3. Grease a loose-based fluted fan tin, about 25cm in diameter, with butter.

  • Roll out the pastry to no more than 1/2cm thick. Use to line the tin, gently pressing the pastry into the fluted sides. Prick all over with a fork. Put in the fridge to chill.

  • Put the almonds, caster sugar, butter and eggs in a mixing bowl. Beat together with a spoon or electric hand-mixer, until well combined.

  • Remove the pastry case from the fridge. Spoon in the almond mixture in an even layer, then smooth with the back of a spoon.

  • Gently press the peaches into the mixture, dome-side up, pushing down a little so they are partially sunken but visible on the surface. Bake for 35-45 minutes, until the filling has set slightly.

  • Meanwhile, spoon the jam into a pan and heat gently, stirring.

  • Remove the tart from the oven and brush the jam over the top while still hot, using a pastry brush.

  • Dust with icing sugar and scatter the basil on top. Serve hot or cold, with fresh cream or crème fraîche.