Peach Almond Tart
Photo: Jelena Fairweather
This is the ultimate autumn pudding for when you want to stay home and fill the kitchen air with that ‘‘fresh from the oven’’ ambience and who can blame you? Who doesn’t love the smell of freshly baked bread? So, if you are feeling peachy-perfect and looking for some last-minute recipe for a dinner party, unexpected guests or cosy nights in when the leaves begin to fall then look no further.
It’s delicious cold, but also great served warm with a scoop of ice cream. The tart will serve about 6 people, but it also stores fabulously in the fridge for a couple of days so don’t be put off if you make it just for yourself! It’s so quick and so easy you could do it blindfolded.
Ingredients
6 tablespoons coconut oil
1 1/2 cups all-purpose flour ( or 50/50 almond meal)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
3 peaches sliced
Method
Preheat the oven to 180 degree Celsius. Oil a 10-inch pie plate. Sift flour, baking powder, almond and salt together into a medium bowl.
Place the egg and sugar in the bowl and mix with a whisk. Mix on medium-high speed until it is pale and fluffy for about 3 minutes. Reduce the speed to medium-low then add coconut oil, milk, and vanilla.
Then gradually mix in the flour mixture. Transfer the batter to a buttered pie plate and arrange the peaches on top of a batter. It is best to place the peaches as close together as possible. Sprinkle the remaining 2 tablespoons of sugar over the peaches.
Place the tart in the oven at 180 degrees Celsius for 10 minutes. After ten minutes reduce the temperature to 165 degrees Celsius. Bake until the tart is golden brown and firm to the touch (if unsure place a knife or toothpick in the tart, if it comes out clean without batter the cake is done). Once done remove the tart from the oven and allow to cool.
#FLOFavourite: Best served with some Oppo Salted Caramel ice cream
Words and Photography by Jelena Fairweather
