Peach, Almond and Amaretto Tart. Addictive.

Peaches and nectarines were on offer last week.  As usual I got carried away and then, days later, was left feeling guilty as the slightly squidgy beauties stared at me uneaten from the fridge. 

So here is a delicious tart recipe that was surprising easy to make, although you do need time on your side.  I actually used a combo of peaches and nectarines, you could do the same or go crazy and use completely different fruits, pears would be amazing, as would blueberries, plums or apricots.

I've sent a slice off in the hubbie's lunchbox everyday this week and not one crumb has returned.  A result methinks.

Ingredients

For the pastry case

250 g plain flour
120 g unsalted butter
75 g icing sugar, sifted
2 large free range egg, yolks only
1-2 tbsp cold water

For the filling

120 g unsalted butter
120 g caster sugar
2 large free range eggs
120 g ground almonds
30 g plain flour
2-3 tbsp Amaretto
2 caps fulls of almond essence (2 tsp)
5-6 nectarines, peaches etc, sliced

Method

1. First make the pastry.  Mix the flour and butter together until it resembles breadcrumbs. Stir in the sugar.  Mix in the egg yolks and water until it forms a soft dough.  Wrap in cling film and allow to cool for 30 minutes.

2. Unwrap and then roll in between two sheets of cling film to the size of a rectangular tart tin or 20 cm circular tart tin (don't worry if you get cracks, just fill them in with excess trimmed from the edges).  Prick all over with a fork and chill again for 30 minutes.  Preheat the oven to 180C and cook the case for 20 minutes, or until just light brown.

3. Meanwhile make the filling. Soften the butter then add the sugar and beat with an electric mixer until light and fluffy.

4. Beat in the eggs, one at a time, then stir in the almonds, flour, Amaretto and almond essence.
5. Spoon the filling into the cooked pastry case and top with the fruit.

Pop in the oven and bake for 20-30 minutes or until the filling is puffed up and golden brown.  Allow to cool in the tin.

Serve warm or cold with cream.  It keeps jolly well in the fridge for a few days.