Peach & basil frangipane tart
- 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
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.