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Peach and almond are made for one another, but they can verge on cloying if a
third ingredient doesn t perk them up. Here, it s black pepper that adds that
spark lending a little heat which, along with the brightness of the orange
zest, sets the sweet frangipane and fruit into sharp relief.
Serves 6-8
For the pastry
135g plain flour
75g butter
50g ground almonds
30g caster sugar
A pinch of salt
1 large egg
Mascarpone, to serve
For the filling
75g unsalted butter, softened
50g caster sugar
50g runny honey
1 tsp vanilla extract
Zest of 1 orange
100g ground almonds
1 large egg, plus 1 large egg yolk
50g plain flour
1 tsp coarse black pepper, plus extra for sprinkling
tsp baking powder
A generous pinch of salt
2-3 large peaches, skins left on, cut into slim segments
1 Rub the flour and butter together in a large bowl. Keep working the
ingredients using your fingertips until no visible chunks of butter remain.
Stir in the ground almonds, caster sugar and salt. Whisk the egg lightly, then
add half of it to the flour mixture, cutting it into the dry ingredients.
Continue adding until the dough begins to form in clumps. You shouldn t need
more than of the egg. Once all the flour has been moistened, press the dough
into a ball, flatten slightly and wrap in clingfilm. Refrigerate for 20 minutes
or so, during which time the dough will become less sticky.
2 Roll out the chilled dough on a lightly floured work surface until it s
26-27cm in diameter big enough to line the base and sides of a 23cm-round
tart or flan tin. You can also use a 20cm round loose-bottomed cake tin, if
that s all you have just bake the filled tart for slightly longer to cook the
slightly deeper filling. Line the tin with the pastry, prick all over the base
with a fork and place in the fridge to chill for at least 30 minutes (this ll
reduce the risk of the pastry shrinking as it bakes). Meanwhile, set the oven
to 200C/400F/gas mark 6.
3 Beat the butter and sugar together until light and creamy, then stir in the
honey, vanilla extract, orange zest, ground almonds, egg and egg yolk. Combine
the flour, pepper, baking powder and salt in a separate bowl before adding to
the almond mixture and folding gently until smooth.
4 Spoon the filling into the chilled pastry case, then arrange the peach slices
neatly on top in concentric circles and grind plenty of black pepper on top.
Bake for 20 minutes in the preheated oven before reducing the temperature to
180C/350F/gas mark 4 and cooking for a further 25 minutes. The pastry should be
crisp, the filling slightly risen and springy, and the peaches perfectly
tender. Leave the tart to cool to room temperature in its tin. Serve barely
warm, with sweetened mascarpone.