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Peach and pomegranate filo tart with orange flower water frangipane
Serves 12 Desserts and puddings
Ingredients
- 1 x packet filo pastry
- 75g butter, melted
- 150g unsalted butter, softened
- 150g caster sugar
- 2 eggs, lightly beaten
- 1tsp vanilla extract
- 150g ground almonds
- grated zest 1 orange
- 2tsp orange flower water
- 4 firm peaches, quartered, stoned and thinly sliced
- 100g pomegranate seeds
- icing sugar, to dust
Method
Preheat the oven to 190C/375F/ Gas 5 and line a baking tray with baking paper. Unravel the pastry and trim the ends and sides to form a 25cm x 35cm rectangle. Place one sheet on the prepared tray and brush with butter. Layer the pastry, brushing each sheet as you go, using up all the butter. Carefully pull up the pastry edges to form a rim.
Beat the butter and sugar together until pale and soft. Gradually whisk in the eggs, almonds, orange zest and orange flower water until evenly combined. Spoon the frangipane into the pastry case and spread smooth right up into the sides and corners. Press the peach slices into the frangipane in a flower petal pattern. Transfer to the oven and bake for 50 minutes until set and golden. Allow to cool to room temperature.
Scatter the pomegranate seeds over the tart, dust with icing sugar and serve in slices with some whipped cream.
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