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Super-simple peach and raspberry tart

  • 0:25 Prep
  • 0:25 Cook
  • 4 Servings


  • 1/2 cup almond meal (ground almonds)
  • 1 tablespoon caster sugar
  • 1 egg separated
  • 2sheets frozen butter puff pastry, partially thawed
  • 2 medium peaches, halved, stones removed, cut into thick wedges
  • 1/4 cup frozen raspberries
  • 1 tablespoon apricot jam, warmed, strained
  • Vanilla ice-cream, to serve


  • 1
    Preheat oven to 220°C/200°C fan-forced. Grease a large baking tray. Line with baking paper.
  • 2
    Combine almond meal, sugar and egg white.
  • 3
    Place pastry sheets on top of each other. Gently press to secure. Cut a 22cm round from pastry. Place round on prepared baking tray. Score a 19cm round in centre of larger round. Prick 19cm round all over with a fork.
  • 4
    Spread almond meal mixture over 19cm round. Top with peaches and raspberries. Brush pastry border with egg yolk. Bake for 20 to 25 minutes or until pastry is golden and puffed and peaches are tender. Brush peaches and raspberries with jam. Serve with ice-cream.

Source: taste.com.au


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