Peach and frangipani tart

There's one thing I have an almost unlimited supply of in my garden and that is almonds.  We have about 5 large productive trees, that give us about 70 kilos plus of almonds, still in there shells, per year.  Minus the loads that my Labrador eats!

So being of tight nature I am determined to use them.  This week the peaches have finally started to  ripen.  I have been squeezing them everyday to check and in the last couple of days they have been falling off the tree in heavy ripeness.  So I decided to marry them together to make this unctuous tart.

I asked my husband what he thought of this tart and he said that he needed to eat more of it, until he felt he could comment.  What does that mean? 

Makes a 23cm flan dish


Ingredients


For the paté sucre


200g plain flour
100g unsalted butter
50g ground almonds
50g sugar
1 egg yolk
2 tablespoons cold water
grated zest of a lemon


Filling


6-8 peaches, depending on size
100g ground almonds
100g unsalted butter
100g sugar
1 egg
1 egg yolk
1 teaspoon plain flour
2 tablespoons kirsch or eau de vie or rum
2 tablespoons of red currant jam or quince jelly


Preperation time 20 minutes


Cooking time 40minutes


How to go about it


Preheat oven to 200° c, put in baking tray in middle of oven.


Make the pastry by rubbing the butter into the flour.  Add sugar, almonds and lemon zest, mix.  Mix in egg yolk and cold water.  Knead for a few seconds.  Wrap in cling film and refrigerate.


To make the filling whizz all ingredients together except the jam.


Cut peaches in half, twist and cut out stone and slice into large wedges.  Reserve on a plate. 


Butter flan dish, roll out pastry and line dish.  Put in frangipani and arrange peach slices in decreasing circle, pushing them into mixture.  Place in oven on preheated oven tray and cook for 10 minutes on 200°c.  Turn oven down to 175°c and cook for a further 30 minutes.  Cool. 


Mix jam and water and heat up and then paint over flan.