Peach frangipane tart

Peach frangipane tart

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From
Have You Eaten
Serves
8-10
Photographer
Billy Law

One of my cooking idols has to be Maggie Beer. I was honoured to meet Maggie on ‘MasterChef’, even though she was evil enough to set an extremely difficult challenge for us! But all is forgiven, as I have learned so much from Maggie, and I have her to thank for this fantastic sour cream pastry recipe. The sour cream makes the pastry a little tricky to handle on warmer days, so take your time and make sure it rests longer in the fridge so it is firmer and easier to handle.

Ingredients

Quantity Ingredient
3 ripe peaches, halved, stones removed, then sliced into 8 thin wedges
4 tablespoons peach or apricot jam, for glazing

Sour cream pastry

Quantity Ingredient
125g chilled unsalted butter, cut into small cubes
150g plain flour, plus extra for dusting
65g sour cream

Frangipane

Quantity Ingredient
120g unsalted butter
110g caster sugar
2 eggs
2 tablespoons brandy
1 teaspoon finely grated lemon zest
120g almond meal
30g plain flour

Method

  1. To make the sour cream pastry, put the butter and flour in a food processor and pulse in 2-second bursts until the mixture resembles breadcrumbs. Add the sour cream and pulse again until it forms a dough. Gather the dough into a clump, then use the palm of your hand to gently flatten it into a flat disc, about 2 cm thick. Cover the dough in plastic wrap and leave to rest in the refrigerator for 20–25 minutes.
  2. Transfer the chilled dough to a lightly floured surface. Using a rolling pin, roll the dough out until it is 5 mm thick and about 30 cm in diameter. Gently pick up one end of the pastry and roll onto the rolling pin, then drape the pastry over a 23 cm tart tin with a removable base. Line the base and side of the tart tin with the pastry, trim off the excess pastry hanging over the edges, then chill the pastry case in the refrigerator for 20 minutes.
  3. To blind bake, preheat the oven to 200°CŠ. Lightly prick the tart base all over with a fork, line the pastry case with baking paper, then fill the tin with pastry weights, rice or dried beans. Blind bake the pastry case for 15 minutes, then remove the baking paper and weights, put the tart case back in the oven and bake for another 10 minutes until the pastry is golden brown. Set aside to cool.
  4. To make the frangipane, beat the butter and sugar using an electric mixer until pale and creamy. Add the eggs, one at a time, and whisk into the mixture on low speed until combined. With the mixer still running, add the brandy and lemon zest, then the almond meal and flour. You will have to stop the mixer a few times to scrape down the bowl, then whisk again to make sure everything is well incorporated.
  5. Reduce the oven to 180°C. Fill the tart case with the frangipane and spread it evenly using a palette knife. Cover the frangipane with the peach slices. Place the tart on a baking tray and bake for 25 minutes, or until a skewer inserted in the centre of the tart comes out clean. Remove from the oven and set aside to cool.
  6. Melt the jam in a small saucepan over low heat, then glaze the top of the tart with the jam sauce.
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