Peach and Almond Tart

Съставки

• For the Pastry:
• All-purpose flour1.5 cups
• Cold butter, cubed1/2 cup
• Powdered sugar1/4 cup
• Egg yolk1
• Ice water2-3 tbsp
• For the Frangipane:
• Almond flour1 cup
• Butter, softened1/2 cup
• Granulated sugar1/2 cup
• Egg1 large
• Almond extract1/2 tsp
• For the Topping:
• Peaches, thinly sliced3-4 ripe
• Apricot jam (for glaze)2 tbsp

Стъпки

1. 1

   Prepare the pastry: Pulse flour, powdered sugar, and salt in a food processor. Add cold butter and pulse until coarse crumbs form. Mix egg yolk with ice water and add to processor, pulsing until dough just comes together. Wrap in plastic and chill for 30 minutes.

2. 2

   Preheat oven to 180°C (350°F). Roll out dough and line a 9-inch tart pan with removable bottom. Prick the base with a fork. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes.

3. 3

   Remove weights and parchment, bake for another 5 minutes until lightly golden. Let cool slightly.

4. 4

   Prepare the frangipane: Cream softened butter and sugar. Beat in egg and almond extract. Stir in almond flour until combined.

5. 5

   Spread the frangipane evenly into the pre-baked tart shell.

6. 6

   Arrange the sliced peaches over the frangipane.

7. 7

   Bake for 30-40 minutes, or until the frangipane is set and golden, and the peaches are tender.

8. 8

   Warm the apricot jam with a teaspoon of water and brush over the peaches for a glaze.

9. 9

   Let cool completely before serving.