Peach and rose frangipane tart

Indulge in a baked, fruity treat with this peace and rose frangipane tart. Drizzle with honey to serve and enjoy the peach slices and almond undertones.
Peach and rose frangipane tartAustralian Women's Weekly


Peach and rose tart


1.Process flour, sugar and butter until combined. Add egg yolk and water; process until the ingredients just come together. Knead dough on floured surface until smooth. Shape into a disc; wrap in plastic, refrigerate for 30 minutes.
2.To make frangipane, process the butter, almond meal, sugar and flour until it forms a paste. Add the eggs; process until combined.
3.Roll pastry between sheets of baking paper until large enough to line a 25cm-round loose-based flan tin. Ease pastry into tin, press into side; trim edge. Place tin on an oven tray. Refrigerate for 20 minutes.
4.Preheat oven to 180°C (160°C fan-forced). Line pastry with sheet of baking paper; fill with dried beans or rice. Bake for 15 minutes. Remove paper and beans; bake for a further 10 minutes or until pastry is golden brown. Cool.
5.Tear geranium leaves into small pieces; arrange over pastry base, spoon and spread frangipane over base.
6.Halve peaches and remove seeds. Peel and cut each half into 3 wedges. Arrange wedges on top of frangipane. Bake tart for about 40 minutes or until brown and set.
7.Dust tart with a little sifted extra icing sugar. Serve with vanilla ice-cream or pouring cream and a drizzle of honey.

Tart shell suitable to freeze. Not suitable to microwave.


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