Prep Time:45 minutes
Cooking Time:1 hour
Serves:12 individual tarts or one 23cm round tart
1 batch of Sweet Shortcrust Pastry
- 1 egg yolk lightly beaten with 25ml of double cream or milk
- 230g unsalted butter
- 230g golden caster sugar
- 230g ground almonds
- 3 eggs
- 50g plain flour
- finely grated zest of an orange, lemon or grapefruit (optional)
- 3 fresh peaches
- handful of fresh thyme
One 23cm round tart tin, or one 12 hole cupcake/muffin tray
- Beat the butter and sugar together for approximately 3 minutes.
- Beat in the ground almonds, and then add the eggs one at a time, beating between additions. Finally beat in the flour and the citrus zest.
- Store in airtight container in the fridge for up to three days.
- Preheat the oven to 180C fan assisted/ gas mark 6.
- Roll out pastry to about 3mm thickness and cut rounds to fit your prepared tray, allowing extra to cover the sides – approximately 10cm rounds for a standard cupcake tray. Press these carefully into the holes and chill for approximately 30 minutes. Line, weigh down with baking beans and blind bake for around 10-15 minutes, or until starting to brown. Remove from oven, brush all over with the egg wash and bake for another 2 minutes to seal. Remove from the oven and allow to cool.
- Cut the peaches into roughly 1cm cubes and scatter evenly at the bottom of your baked tart shells.
- Spoon or pipe the frangipane into each tart, making sure the peaches are completely covered.
- Fan the sliced peaches out onto the frangipane and bake for 20 – 25 minutes, or until golden brown on top. Remove from the oven and place on a wire rack to cool completely.
- Glaze the tarts with warm honey and decorate with fresh thyme.
NOTE: If you wish, you can also bake a small amount of fresh thyme into the frangipane to give the tarts a stronger flavour.