Squashed Peach and Almond Tarts

5.00 (7)
⏱ 50 mins 🍽 Serves 4 🌶 british ✅ More effort 🏷 Dessert

These individual tarts feature a crisp puff pastry base spread with a simple almond mixture. Finely sliced peaches are arranged on top before baking. A unique method involving flipping the tarts partway through creates a wonderfully sticky, caramelised peach topping. This recipe yields four portions, ideal for a summer afternoon tea or a light dessert.

Squashed Peach and Almond Tarts

Ingredients

  • 100g ground almonds
  • 100g butter softened
  • 1 egg
  • 50g sugar
  • 250g (half a 500g block) puff pastry
  • 3 peaches halved, stoned and finely sliced

Method

  1. Combine the ground almonds, softened butter, egg and half of the sugar in a bowl, beating until blended. Roll the puff pastry out to the thickness of a 20p coin. Use a 13cm saucer to cut four circles, transferring them to a baking tray. Spread a tablespoon of the almond mix thinly over each circle, leaving a clear border. Top with a rosette of peach slices and chill for at least 10 mins. Preheat the oven to 220C/fan 200C/gas 7.
  2. Place the tray on the oven's top shelf and bake for 10 mins. Take the tarts out and sprinkle them generously with the remaining sugar. Cover with baking parchment and place a second tray of the same size on top. Carefully flip both trays over so the tarts are upside-down. Return to the oven for a further 5-10 mins, until the pastry is crisp and the peaches are sticky and caramelised. (You can bake them peach-side up for the entire time if you lack a second tray.)

Nutrition (per serving)

Calories672 kcal
Fat51 g
Saturates20 g
Carbs44 g
Sugars21 g
Fibre3 g
Protein12 g
Sodium376 mg

Recipe details

Skill levelMore effort
CategoryDessert
Cuisinebritish