Peach and Almond Tart

Serves 10 Prep Time 20 minutes   Cook Time 70 minutes   Rated:

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

Easy Lemon Tart

White Chocolate Custard Fruit Tarts

Lime Mousse Pie

Lemon Chess Pie

Panforte Ice Cream Truffles

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To make pastry, place almonds and sugar into Thermomix bowl and mill 10 sec/speed 10.


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.


Prepare the fresh peaches by drizzling them with the Amaretto, and tossing them with the 60g of sugar.


Place remaining filling ingredients, including the 2tbsp sugar into Thermomix bowl and blend for 10 sec/speed 7.


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.


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.


Serve in wedges with cream and/or ice cream (of course!)

Served with

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