PEACH & FRANGIPANE TART

PEACH & FRANGIPANE TART

INGREDIENTS:

• 375g ready-rolled shortcrust pastry sheet

• 175g butter, softened

• 175g caster sugar

• 175g ground almonds

• 4 eggs

• 1 jar Opies Peaches with Courvoisier® VS Cognac, syrup reserved

• 5 tbsp raspberry jam

• 30g raspberries

• 2 tbsp flaked almonds

TO SERVE:

• Icing sugar, for dusting

• 300ml double cream

METHOD:

1. Pre-heat the oven to 180°C / 160°C / gas 4.

2. Drape the pastry sheet over a large shallow flan dish and prick the base with a fork. Trim the edges and set aside.

3. Add the butter and sugar to a food processor and whizz until pale and creamy. Next add the ground almonds and process again until combined. Finally crack in the eggs and 3 tbsp of reserved syrup, pulsing again until soft and creamy.

4. Spread a layer of raspberry jam over the base of the pastry then spoon the almond mixture on top. Place the Opies Peaches with Courvoisier halves on top (cut side down) and press them down lightly, before dotting any gaps with raspberries, making sure they are pushed into the mixture.

5. Scatter with flaked almonds then bake in the oven for 45 minutes or until set and golden.

6. Dust with icing sugar and serve warm or cold with some cream.