Peach and Almond Tart
WE LOVE the look of this tart. You can use any firm-ish stone fruit to get these results, and of course, they all taste equally yummy. The slicing of the fruit is a little tricky, but as long as you have a good sharp knife you should be able to get it right. Thin is good, but you knew that! It will be appearing in our next big ebook project. Stay tuned.
In the meantime, when you need an impressive dessert, that will suit every occasion, try it out!
Have you cooked any of these other amazing desserts:
Chocolate Ganache Mille Crepe Cake
White Chocolate Custard Fruit Tarts
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
Pastry
- 75 Grams Blanched Almonds toasted and cooled Recipe
- 40 Grams sugar
- 230 Grams bakers or strong flour
- 1 Pinch pink salt flakes BUY
- 60 Gram cold Grams unsalted butter cubed BUY
- 1 egg yolks large
- 1 Teaspoon vanilla bean paste BUY
- 1/2 Teaspoon almond extract
- 15 - 25 Grams ice cold water
-
Filling
- 600 Grams firm-ripe peaches, halved, pitted, and each half cut into thin slices
- 1 Tablespoon Amaretto
- 60 Grams sugar (plus 2 tbsp more)
- 110 Grams Dried Apricot Preserves Recipe
- 1 eggs
- 1 egg yolks
- 30 Grams cream BUY
- 1 Teaspoon almond extract
- 1 Teaspoon vanilla bean paste BUY
Do
- 1
To make pastry, place almonds and sugar into Thermomix bowl and mill 10 sec/speed 10.
- 2
Add remaining pastry ingredients and mix 10 sec/speed 7. Push dough together on floured Silpat mat and form a flat disc. Refrigerate for 30 minutes.
- 3
Prepare the fresh peaches by drizzling them with the Amaretto, and tossing them with the 60g of sugar.
- 4
Place remaining filling ingredients, including the 2tbsp sugar into Thermomix bowl and blend for 10 sec/speed 7.
- 5
Preheat oven to 180ºC and roll pastry out to line a 20-22 cm flan tin with removable base. Blind bake for 15 minutes, remove baking beads and cook a further 10 minutes.
- 6
Reduce oven temperature to 170ºC. Line the cut peaches skin side up in the baked pastry case. Top with filling. Bake for 35-40 minutes or until filling is set.
More
Serve in wedges with cream and/or ice cream (of course!)
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
