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13/02/2024

Peach, Raspberry and Almond Tart

FP_00947
Make the best of Summer fruit in this easy to make tart that is almost too pretty to eat!

Serves:

4-6

Prep Time: 15 minutes

Cooking Time: 30 minutes

Download Recipe PDF

Ingredients

  • 2 sheets butter puff pastry, thawed
  • 1/4 cup quince jelly or redcurrant jelly
  • 1/4 cup toasted flaked almonds
  • 3 large peaches, cut into wedges
  • 1 punnet raspberries
  • whipped cream, for serving

Method

  • Place puff pastry sheets on top of each other onto a baking paper lined oven tray. Using a sharp knife, score a 1cm border around the edges. Prick base with a fork and bake at 200°C for 5 minutes.
  • Working quickly, spread with 1 tablespoon quince jelly, sprinkle with 2 tablespoons almonds and arrange peach wedges decoratively on top. Heat remaining quince jelly and use to brush peaches.
  • Bake at 200°C for a further 20 minutes until golden and then lower to the base of the oven for 5-10 minutes to crisp underneath. Remove onto a wire rack to cool. Brush with quince jelly.
  • Arrange raspberries decoratively on top, and brush with quince jelly to glaze. Sprinkle with remaining toasted almonds and serve with cream.

Tips

  • Use any variety of stonefruit – peaches, nectarines or plums.
  • STYLING Use a small pastry brush to individually glaze raspberries.
  • DRINK Rosé champagne

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