Segment: Peach Frangipane Tart
Episode: S3E7
Presenter: Stuart Laws
Air Date: 22nd December 2019
Thanks to its amazing Mediterranean climate, WA can grow some of the best stone fruit. This tart is made using fresh local peaches: it’s simple to prepare and delicious!
Ingredients
For the tart base (or you can buy a pre-made one):
- 320g cups all-purpose flour
- 2 Tbsp sugar
- ½ tsp table salt
- 227g unsalted butter
- 28g ice water
For the frangipane mix:
- 125g unsalted butter, softened to room temperature
- 125g caster sugar
- 25g plain flour
- 125g almond meal
- 1 large free-range egg, beaten
To finalise the recipe:
- Orange marmalade
- Fresh peaches
Recipe
For the tart base:
- In a food processor pulse flour, sugar, butter and salt until it all becomes of a sandy texture.
- Add the iced water and pulse one or two more times until the mix comes together.
- Wrap and refrigerate to rest.
For the frangipane mix:
- Cream the butter and sugar until the granules have disappeared and the mixture is smooth and fluffy.
- Add the egg, mixing until fully incorporated.
- Add the almond meal and one teaspoon of flour.
- Allow the frangipane to rest for 5 minutes before smoothing it inside the pastry case.
To finalise the recipe:
- Lightly butter a 25cm loose-bottomed tart tin.
- Roll out the pastry on a lightly floured surface to the thickness of 3mm.
- Use the pastry to line the tin, gently pressing it into the sides and leaving about 1cm overhanging the top edge.
- Use a fork to prick the base, then line with greaseproof paper and fill with ceramic baking beans or uncooked rice. Chill for 20 minutes.
- Meanwhile, preheat the oven to 200°C.
- When the tart case has chilled, blind bake it in the preheated oven for about 15 minutes. Remove the paper and beans, then return the pastry to the oven for 5 minutes to cook the base.
- Allow to cool and fill with frangipane.
- Slice the peaches evenly and lay them decoratively on top.
- Bake in the oven for 30 minutes until golden.
- Mix some orange marmalade with a little bit of water to thin it down, then brush it over the top of the tart to give it a beautiful shine.
- Allow to cool completely before cutting.
Enjoy this delicious seasonal recipe!