Peach And Almond Tart
- For the dough
- 150 grams blanched, ground almonds
- 100 grams Pastry flour
- 160 grams butter
- 75 grams sugar
- 30 grams Marzipan
- 1 pinch salt
- 2 egg yolks
For the dough: Combine all ingredients in a food processor and pulse until combined. Turn out onto a lightly floured work surface and knead until smooth. Shape into a ball, cover with plastic wrap and chill for 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
Rinse the peaches, halve, pit and cut into wedges. Roll the dough out thinly and use to line a square baking pan lined with parchment paper. Knead the excess dough together, roll out again and cut into small crescents.
Spread the jam over the base of the tart, top with the peach slices and the dough crescents and bake for 20-25 minutes. Around 5 minutes before the end of the baking time, sprinkle with almonds. Remove from the oven and serve warm or cold.