Ingredients
Peach and Almond Tart
- 90 g Butter, softened
- 90 g brown sugar
- 120 g raw almonds
- 40 g plain flour
- 1/4 tsp baking powder
- 2 tsp lemon rind, finely grated
- 3 peaches, peeled, seeded and quartered
- 90 g brown sugar, extra
- raw sugar, for sprinkling
- double cream, to serve
- 2 eggs
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I'm cooking this todayRecipe's preparation
Preheat oven to 160 degrees Celcius.
Place almonds into TM bowl. Turn into almond meal by processing for 8-10 seconds on speed 7. Set aside.
Place butter and sugar into TM bowl and process for 5 -7 seconds on speed 4.
Add in eggs, almond meal, flour, baking powder and lemon rind. 5 - 7 seconds on speed 4.
Spoon the mixture into a lightly greased 9.5cm x 33cm loose bottom fluted tart tin. Place the peaches and extra brown sugar in a bowl and toss to coat. Press the peaches into the tart mixture and bake 35 - 40 minutes or until cooked when tested with a skewer.
Sprinkle with raw sugar and allow to cool in the tin. Serve with double cream.
Peach and Almond Tart
Tip
This recipe can be doubled easily for a larger tin or quiche dish. In this case, you may need to bake for a bit longer.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Delicious. Used tinned peaches which were going out of date. Used them straight from the tin and didn't coat them in sugar. Only used 1Tbs raw sugar on top and reduced sugar in batter to 80g. Was still delicious. Also used shop bought Almond meal instead of grinding almonds. Your tin size is a bit off though. I used a standard 22cm flan tin and still got a pretty flat result. Hard to bury the peaches in such shallow batter. Next time I'll double the recipe and cook a little longer. I'll also use Self Raising Flour to see if I can get a less dense result. I'm guessing the same batter could be used with other fruits (strawberries, blueberries, apricots, plums) etc.
I made this tart strictly to the recipe and I thought it was amazing. The peaches did sit in the sugar for a while while I prepared the other ingredients so made quite a bit of juice which I spooned over the peaches prior to cooking. I would not change a thing.
Made again & this time doubled everything except only used 130g brown sugar in cake, to fit my larger Royal Doulton quich dish. Replaced flour with 90g rice flour + 30g cornflour & /sprinkled with raw sugar/cinnamon mix.
Was enjoyed by all. THANKYOU!
This was really lovely thank you.. I cut up the peaches in wedges & arranged in a flower pattern. I only used a 22 cm tin and it still came out very low so I wouldnt use a bigger tin. I only used about a Tablespoon sugar to coat peaches and it was still quite sweet - will reduce sugar in cake next time. I'll probably use rice flour next time as well to make it gluten free. Great way to use up soft peaches.
Was a bit sweet for me. If I make it again I would definately use less sugar.
Made this for dinner tonight. Everyone loved it.
Delicious. Cut my peaches into 8 and did a pretty design. Didn't think I needed 90 grams of brown sugar to sweeten peaches, used maybe 2 tbsps. Good.
To put it simply, this was divine and I highly recommend it
This was just yummy. Made it to take to work. Gave my two boys a small slice. They ate the whole cake between them! Used tinned drained peaches and almond meal.
Was cooked in 30 mins (I have a new oven). Will be making again, and again!
Oops! Sorry about that! 2 eggs.
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