Peach and
Almond Tart
  • Description:

    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

  • Ingredients:

    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

  • Method:

    1. Drain the Rhodes Peach Halves and place the peaches with their cavities facing down on a board. Make several deep slices into the top of each peach half, pat the peaches dry with paper towel and set aside until needed.
    2. Place the biscuit crumbs in a bowl and add the liqueur and almond essence. Mix well and set aside.
    3. Cream the butter and sugar and add the eggs one at a time, beating well after each addition. Add the liqueur-soaked crumbs and ground almonds and mix well.
    4. Spread the pastry case with the Rhodes Peach Jam and spoon in a little filling. Arrange the peaches onto the filling, cavities facing downwards. Now add the rest of the filing and sprinkle with the slivered almonds.
    5. Bake for 20–25 minutes in a preheated oven at 190°C or until golden and cooked.
      Tips and variations:

      • You can substitute the nut liqueur with the same quantity of Rhodes honey-sweetened rooibos tea.

      Recipe supplied by Rhodes