White Peach Tart with Almond Crust
Yield 6-8 portions
1 Sheet Puff Pastry, thawed
1/3 Cup Toasted Sliced Almonds
6 Oz Fresh White Peach Halves
2 Tbsp Peach Jam
3 Tbsp Unsalted Butter, at room temperature
3 Tbsp Sugar
1 Egg, lightly beaten
1/4 Cup Ground Almonds
1 Tbsp All-Purpose Flour
2 Tspn Rum
Preheat the oven to 425.
Brush a shallow, 8- inch fluted tart pan with removable bottom, with melted butter. Roll out the pastry sheet on a floured surface into a thin circle large enough to fit the prepared pan. Line the tart pan, then chill for 30 minutes. Bake blind for 20 minutes, then remove the weights and paper and bake for a further 8 minutes. As the pastry cools, gently press it down with a dishtowel. Reduce the oven temperature to 350 degrees.
Beat the butter and sugar together using a wooden spoon, until light and pale. Gradually add the egg, a third at a time, beating well after each addition. Stir in the ground almonds, flour, and rum.
Sprinkle the sliced almonds over the bottom of the pastry shell. Spread or pipe the almond cream over them, smoothing the surface using the back of a spoon that has been dipped in water. Arrange the peach halves, cut-side-down, over the almond cream. Bake for 35-40 minutes, or until the almond cream is light golden and puffed. Carefully remove the tart from the pan and cool on a wire rack. Melt the peach jam and 1 tbsp water in a small saucepan until smooth, the strain. Brush a thin layer of the glaze over the surface of the cooled tart, taking care not to go over the same part twice.
The tart is best served cold and with ice cream of course.