Peach Frangipane Tart

We have reached 20 degrees in London!... and I am stuck revising inside...
Did find the time to make a tart though, I got my priorities straight.

The original recipe is in, "The Great British Bake Off: How to Turn Everyday Bakes into Showstoppers". The book is great as it builds up more and more complex recipes around the same theme or ingredient such as sponge or pastry. Perfect for beginners as it becomes more and more extravagant but starts off with the basic recipe.

Anyway it was edited slightly.... First I replaced fresh peaches for tinned ones. Just because it is not quite the time for nice peaches according to my mother... Also I removed the salt because I just don't really think it's necessary, I also made the frangipane my way, but it was basically the same.

Pastry:
200g plain flour
100g unsalted butter
4 egg yolks
100g caster sugar
zest of half a lemon

Filling:
100g unsalted butter
100g caster sugar
zest of a whole lemon
2 eggs
120g ground almonds
80g plain flour
8 halves of tinned peaches - about 1 and half tins.
Flaked almonds to decorate

My brother and mum made the pastry which is a "pate brisee", the ingredients are combined by placing the dry ingredients in a bowl with a well. In the well place the egg yolks, lemon zest and butter. Rub with fingertips so that they crumb. Then roll out and place in a 23cm tart tin and refrigerate while you make the filling. (If you want you can make leaves out of any that remains to serve as a decoration)

Preheat the oven to 190 degrees Celsius.

Beat the butter so it is softened and slightly paler in color. Add the sugar and lemon zest and beat again. Add the eggs bit by bit, beating well after each addition. Fold in the ground almonds and flour. When combined well smooth over the pastry.

Decorate the peaches as you wish on the top of the frangipane. I put seven peach halves around the edge of the pastry case with the eighth in the middle. Bake for 25 minutes. Scatter the ground almonds over the top and if you have spare pastry the leaf decor. Bake for a further 25 minutes.

Let cool for a while before attempting to remove from the tin.

Enjoy!

Grace x

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