Peach and Almond Tart
A light and summery dessert, really easy to make and done in no time!
Yield: 12 slices
Ingredients:
Tart Shell
- 1 cup flour
- ½ cup almond meal (finely ground almonds)
- ¼ cup sugar
- pinch of salt
- 6 tbsp cold butter
- ½ tsp almond extract
- 2-3 tbsp cold water
Peach Filling
- 3 large ripe peaches
- 2 tsp lemon juice
- 200 ml coconut milk
- 200 ml double cream
- 2 tbsp maple syrup
- 2 tbsp cornstarch
Instructions
Tart Shell
- Place the flour, almond meal, almond extract, salt and sugar in a food processor. Add the butter and mix until it becomes a dough. Add the water 1 tablespoon at a time and mix unil it reaches the tart dough consistency.
- Press the dough into a tart pan and use a fork to make holes in it. Bake in the preheated oven at 180°C for about 20 minutes. Use parchment paper and pie weighs or beans fo the first 10 minutes to make sure the dough won't rise.
Peach Filling
- Peel the peaches, cut them into cubes and place them in a blender with the lemon juice. Blend until smooth.
- Place the milk and double cream in a saucepan over medium heat, then add the maple syrup and peach puree. Add the cornstarch and bring to a boil. Take away from the heat after 1-2 minutes of boiling.
- Use a sieve to pour the mix in the tart shell, then transfer the tart in the fridge when it's completely cool and let it harden for at least 4 hours.(Best to keep in the fridge overnight)
- Decorate with more peach slices if you want to.
