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PEACH AND MARZIPAN TART

A delicious, quick and easy tart by Sophie Rushton-Smith from @THECORNERPLOT made largely using store cupboard ingredients. Serve it warm or at room temperature with a good dollop of Amaretti cream.

 

READY IN

40 mins

COOKING TIME

20 mins

PREP TIME

10 mins

SERVES

4 people

ingredients

  • 1 pack of ready-rolled all-butter puff pastry
  • 280g golden marzipan
  • 1 jar of Brindisa Navarrico hand-peeled peach halves in syrup
IN STOCK
  • 1 medium sized free-range egg yolk, beaten
  • 1 tbsp apricot jam, mixed with 1 tbsp water
  • 2 tbsp toasted almonds

Method

1) Preheat the over to 220C/200C fan/gas 7.

2) Unroll the pastry onto a baking sheet. Lightly score a 3cm border around the edge and prick the inside rectangle of pastry with a fork.

3) Dust the work surface with a little icing sugar and roll out the marzipan into a rectangle that fits the inside of the scored pastry. Lay the marzipan on top. 

4) Cover the marzipan with the peaches. Brush the pastry border with beaten egg and chill for 15 minutes. Brush the border with more egg, then bake for 20 minutes, until the tart starts to brown, cover loosely with foil.

5) Bring the jam and water to a simmer, strain through a sieve, keeping the liquid to glaze the tart. 

6) Whip the amaretti cream ingredients together to soft folds and spoon into a serving dish.

7) Remove to a wire rack to cool, brush over the glaze, sprinkle with toasted almonds and serve with the cream. 

ingredients

  • 1 pack of ready-rolled all-butter puff pastry
  • 280g golden marzipan
  • 1 jar of Brindisa Navarrico hand-peeled peach halves in syrup
IN STOCK
  • 1 medium sized free-range egg yolk, beaten
  • 1 tbsp apricot jam, mixed with 1 tbsp water
  • 2 tbsp toasted almonds
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