Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Hazelnut, peach and redcurrant frangipane tart
Serves Serves 8
Ingredients
- For the pastry
- 175g butter, softened
- 50g caster sugar
- 1 egg yolk
- 250g plain flour
- 20cm x 3.5cm deep-fluted loose-bottomed tart tin
For the frangipane
- 200g soft butter
- 200g finely chopped, toasted hazelnuts
- 200g caster sugar
- 2 eggs
- 6 ripe peaches
- 150g redcurrants
- 100ml apricot jam, sieved
Method
Preheat the oven to 170°C/325°F/ Gas 3. Beat together the butter, sugar and a pinch of salt until smooth. Add the egg yolk and stir until thoroughly mixed. Fold in the flour and bring the mixture together to form a smooth dough. Wrap in cling film and leave to rest in a cool place while you make the frangipane filling.
Beat the butter with the hazelnuts, sugar, eggs and a pinch of salt until smooth. Roll the pastry out to line the tin. Spoon the filling evenly into the tart case, then bake for about 30 minutes, until the filling is firm in the centre.
Cut the peaches in half, remove the stones and cut each into 8 slices. Arrange the slices over the top of the tart in slightly overlapping concentric circles, starting at the outside edge. Scatter with the redcurrants. Warm the apricot jam slightly, stir in 1tbsp hot water and brush carefully over the top to glaze. Leave to cool, then serve cut into slices.
Advertisement