Peach and Frangipane Tart with Chantilly Cream
The combination of an easy crust and some bright fruit makes a pretty and tasty tart.
- Makes : 4 |
- Difficulty: moderate
- Prep Time : 60 mins |
- Cook Time : 30 mins
80 g butter, softened
80 g castor sugar
80 g ground almonds
1 Tbsp (15 ml) Amaretto liqueur (optional)
2 Tbsp (30 ml) flour
4 peaches, peeled and sliced into wedges
icing sugar for dusting
Chantilly cream (vanilla cream)
1 C (250 ml) cream
1 vanilla pod or 1/2 tsp (2.5 ml) vanilla essence
1 tsp (5 ml) sugar
Place the flour, salt, icing sugar, almonds, butter and zest into a food processor and whizz to combine. Transfer to a bowl, add the egg yolk and mix until a smooth dough is formed (do not overmix). Chill the pastry for 30 minutes.
Preheat the oven to 180 °C. Grease 4 individual 12-cm diameter quiche pans.
Place the pastry onto a lightly floured surface and roll out thinly. Place into the quiche pans and bake blind for 10 minutes.
Cream the butter and castor sugar together and add the almonds. Stir in the liqueur and flour. Add the eggs, one at a time, beating well after each addition. Keep the peaches to one side.
Spoon the filling into the pastry cases and gently press in a couple of peach slices. Bake for 15–20 minutes or until golden brown and the filling has set. Remove from the oven and dust lightly with icing sugar. To make the Chantilly cream, whip the cream to form soft peaks and fold in the vanilla and sugar. Serve the tarts warm or cold with the Chantilly cream.