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Super-simple peach and raspberry tart
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Indulge in a seasonal stonefruit dessert that bursts with vibrant flavors!
Ingredients:
  • 50.00 gm almond meal (ground almonds)
  • 20.00 gm caster sugar
  • 1 egg separated
  • 2sheets frozen butter puff pastry, partially thawed
  • 2 medium peaches, halved, stones removed, cut into thick wedges
  • 62.50 ml frozen raspberries
  • 20.00 ml apricot jam, warmed, strained
  • Vanilla ice-cream, to serve
Instructions:
  • Preheat your oven to 220°C (200°C fan-forced) and generously grease a large baking tray before lining it with baking paper.
  • Mix almond meal, sugar, and egg white together until well combined.
  • Layer the pastry sheets and press gently to seal them together. Cut out a 22cm round from the pastry and transfer it to a baking tray. Use a knife to score a 19cm round in the center of the larger round. Then, prick the 19cm round all over with a fork.
  • Evenly layer almond meal mixture on a 19cm round surface. Arrange peaches and raspberries on top. Brush the pastry border with egg yolk. Bake for 20 to 25 minutes until pastry is golden, puffed, and peaches are tender. Brush peaches and raspberries with jam. Serve with ice cream.

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