Peach and Almond Tart
Few things are as divine as a freshly baked dessert with a touch of fruit. In this tart recipe, almond flavours are paired with peaches to bring you a golden, nutty creation. No matter when or where you serve it, you’ll win more fans with this easy to make tart. Feel free to use rooibos tea instead of liqueur (see ‘Tips and variations’ below) and take note that you’ll need a pre-cooked shortcrust pastry case. Serves: 6 - 8
1 x 22 cm short crust pastry case, pre-cooked (in the pan)
1 can (410 g) Rhodes Peach Halves in Syrup
90 ml Frangelico or Amaretto liqueur
125 ml Marie Biscuit crumbs
125 ml Rhodes Peach Jam
125 ml soft brown sugar
125 ml slivered almonds
125 ml ground almonds
5 ml almond essence
65 ml soft butter
3 jumbo eggs
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