Peach and almond tartlets

MAKES 10 INDIVIDUAL TARTLETS OR 1 LARGE TART

6 peaches, washed and sliced 100g apricot jam single cream or crème fraîche, to serve

For the pastry

250g plain flour, plus extra for dusting

20g caster sugar

1 egg, plus 1 yolk

125g unsalted butter, diced

For the almond filling

200g unsalted butter, softened

200g caster sugar

2 eggs

200g ground almonds

zest 1 lemon

To make the pastry, put the flour in a food processor along with the sugar, whole egg and yolk and diced butter and blitz. Add 11/2tsp cold water and continue to process until the dough comes together into a smooth ball. Wrap in cling film and chill in the fridge for around 30 minutes while you make the almond filling.

In a large bowl, beat the softened butter together with the sugar until light and fluffy. Beat in the eggs, one at a time, then fold in the ground almonds, until you have a soft paste that drops from a spoon quite easily. Stir in the lemon zest, then set aside.

Generously flour your work surface and roll out the pastry large enough to line ten 8cm individual fluted tart cases or one 23cm loose-bottomed fluted tart tin. Cut the pastry into circles to fit, then line the cases or tin with the pastry, pressing firmly into the sides with your thumb. Trim the edges of the pastry and chill the cases or tin for 30 minutes.

Meanwhile, preheat the oven to 190C/170C F/Gas 5. Remove the cases or tin from the fridge and prick the pastry all over with a fork. Line with baking paper and fill with baking beans, then blind bake on the middle shelf of the oven for 5–10 minutes (10–15 minutes for one large tart). Remove the beans and paper and return to the oven for another 5 minutes (10 minutes for a large tart) or until the pastry is cooked through.

Remove from the oven and pour in the almond filling. Arrange the peach slices decoratively on top and return to the middle shelf of the oven. Cook for 15–20 minutes more (35–40 minutes for one large tart) or until the surfaces are golden brown and the tops are firm to the touch.

In a small pan, heat the apricot jam until runny, then use a pastry brush to brush it all over the surfaces of the tarts or tart, then allow to cool on a wire rack.

Serve with a jug of single cream to pour over or a dollop of crème fraîche on the side.

Cook’s note

You can replace the peaches with fruit such as raspberries, apricots, blackberries or plums, according to the season.