Jersey Peach and Almond Frangipane Tart

A delicious sweet tart filled with a rich almond frangipane and topped with sweet, locally grown Jersey peaches. The tart crust incorporates finely grated Jersey Royal potatoes for a unique, tender texture.

Prep Time

30 minutes

Total Time

1 hour 15 minutes

Calories

552 kcal

Difficulty

Medium

Equipment

6 items

Cost

£1.18/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

250gAll-purpose flour(Plus extra for dusting)

£0.20

75gJersey Royal potatoes(Peeled and finely grated)

£0.38

50gIcing sugar

£0.25

125gJersey butter(Cold and cubed)

£1.75

1Egg yolk(Large)

£0.30

2tbspIce water

150gAlmonds(Ground almonds)

£1.50

125gJersey butter(Softened)

£1.75

125gCaster sugar

£0.25

2Egg(Large)

£0.30

1tspAlmond extract

£0.10

2tbspJersey milk

£0.05

5Jersey peaches(Ripe but firm, pitted and sliced)

£2.50

2tbspApricot jam(For glazing (optional))

£0.15

1tbspWater(For glaze (optional))

Total Cost

£9.48

£1.18 per serving

Instructions

1.
**Make the tart crust:** In a food processor, pulse together the flour, grated Jersey Royal potatoes, and icing sugar until combined.
2.
Add the cubed Jersey butter and pulse until the mixture resembles coarse breadcrumbs.
3.
Add the egg yolk and 2 tablespoons of ice water. Pulse until the dough just comes together. Add more ice water, one teaspoon at a time, if needed.
4.
Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap in plastic wrap and chill for at least 30 minutes.
5.
Preheat oven to 180°C (350°F). On a lightly floured surface, roll out the dough to a 3mm thickness. Carefully transfer it to the tart pan, pressing it into the bottom and sides. Trim any excess dough.
6.
Prick the bottom of the tart shell with a fork. Line the tart shell with parchment paper and fill with baking beans or pie weights.
7.
Bake for 15 minutes, then remove the parchment paper and baking beans and bake for another 5-7 minutes, or until the crust is lightly golden.
8.
**Make the frangipane:** In a large bowl, cream together the softened Jersey butter and caster sugar until light and fluffy.
9.
Gradually beat in the eggs, one at a time, then stir in the almond extract and Jersey milk.
10.
Fold in the ground almonds until just combined. Be careful not to overmix.
11.
**Assemble the tart:** Pour the frangipane filling into the pre-baked tart shell. Arrange the sliced Jersey peaches on top of the frangipane in a decorative pattern.
12.
Bake for 30-35 minutes, or until the frangipane is golden brown and set. The peaches should be tender and slightly caramelized.
13.
Let the tart cool completely in the pan before removing it.
14.
**Optional Glaze:** Heat the apricot jam and water in a small saucepan over low heat until melted and smooth. Brush the glaze over the peaches while the tart is still warm for a shiny finish.

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My Notes

Nutrition Information

Nutrition per serving (115g)

552 kcal / 2310 kJ

Carbs

51g

20% of RDA

Fat

35g

50% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

29 g

32% of RDA

Sodium

45 mg

2% of RDA

Saturated Fat

17 g

85% of RDA

Chef's Tips

Make sure the Jersey butter is very cold when making the tart crust to ensure a flaky texture.

The grated Jersey Royal potatoes add a subtle sweetness and tenderness to the crust. Don't skip this ingredient!

If the crust starts to brown too quickly while baking, tent it with foil.

The tart is best served slightly warm or at room temperature.

Cooking Equipment

Oven

Food processor

Rolling pin

9-inch tart pan with removable bottom

Parchment paper

Baking beans or pie weights

Wine Pairings

No wine pairing suggestions available for this recipe.

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