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Manu's peach and frangipane tart
Manu's peach and frangipane tart
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Indulge in a decadent French almond cake by Manu Feildel, perfect for both afternoon tea and dessert.
Ingredients:
  • 1 sheet Carême Vanilla Bean Sweet Shortcrust Pastry
  • 150g caster sugar
  • 125g unsalted butter, at room temperature
  • 125g almond meal
  • 75g plain flour
  • 2 eggs
  • 2 large ripe peaches, deseeded, each cut into 8 slices
  • 40.00 ml flaked almonds
  • Warm apricot jam, to glaze (optional)
  • Double cream, to serve
Instructions:
  • Preheat the oven and line a round fluted tart tin with pastry, ensuring it fits snugly. Prick the base with a fork and chill in the fridge until ready to use.
  • Combine sugar, butter, almond meal, flour, and eggs in a food processor until just mixed (avoid overmixing).
  • Cover the pastry base with the almond mixture, then neatly place the peach slices over the almonds in a circular pattern, with 2 slices placed in the center. Sprinkle generously with flaked almonds. Bake for 45-55 minutes until beautifully golden and firm. Optionally glaze with warm apricot jam before serving with a dollop of cream.

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