Peach, raspberry and white chocolate frangipane tart
A summer’s gift using fresh, seasonal fruit.
For the pastry:
175g plain flour
75g butter (phase)
2-3 tbsp cold water
For the filling:
1 tbsp raspberry jam
125g caster sugar
125g ground almonds
1 whole egg
1/2 tsp almond extract
6 doughnut peaches
50g flaked almonds
80g melted white chocolate
Make pastry and blind bake the tart case. Allow to cool.
Spread the base of the tart with the jam.
Melt butter and sugar together. Stir in ground almonds, almond extract and egg. Pour into the pastry case.
Slice the peaches in half and remove the stones.
Arrange the peach halves over the top of the tart, pushing them into the mixture slightly.
Sprinkle the flaked almonds over the top.
Bake at 180c for 35 minutes. (If the tart is browning too quickly cover it in foil)
Once the tart is cool melt the chocolate and then drizzle over the top of the tart and finish with icing sugar.