Use fresh fruit in your baking to make this gorgeous peach and cherry tart.
Serves88
Cook time35 mins35 minutes
Prep time15 mins15 minutes, + cooling & 30 mins resting time
+ cooling & 30 mins resting time
Ingredients
1 1/4 cups (185g) plain flour
1/3 cup (55g) icing sugar
125g chilled butter, chopped
1 Coles Australian Free Range Egg yolk
1 tbs chilled water
2 yellow peaches, stoned, cut into wedges
1 white peach, stoned, cut into wedges
100g cherries, halved, pitted
2 tbs caster sugar
1/2 tsp ground cinnamon
1 Coles Australian Free Range Egg, lightly whisked
Frangipane filling
50g Coles Pistachio Kernels
100g butter, softened
1/2 cup (110g) caster sugar
1 Coles Australian Free Range Egg
1/2 cup (60g) Coles Almond Meal
1/4 cup (40g) plain flour
1 tbs Frangelico liqueur (optional)
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Place the flour, icing sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add egg yolk and water. Process until the dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Cover and place in the fridge for 30 mins to rest.
Step 2
Meanwhile, to make the frangipane filling, place pistachios in a food processor. Process until finely crushed. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Beat in the egg. Add the pistachio, almond meal, flour and Frangelico, if using. Stir to combine.
Step 3
Line a baking tray with baking paper. Roll out pastry to a 40cm disc. Place on the lined tray. Spread frangipane filling over pastry, leaving a 5cm border. Place the combined peach, cherry, caster sugar and cinnamon in a large bowl. Gently toss to combine. Arrange over the frangipane filling. Fold in pastry edge, pleating as you go. Lightly brush pastry with egg. Bake for 30-35 mins or until pastry is golden and frangipane filling is cooked through. Set aside on the tray to cool. Cut into wedges.
Prep time15 mins15 minutes, + cooling & 30 mins resting time
+ cooling & 30 mins resting time
Ingredients
1 1/4 cups (185g) plain flour
1/3 cup (55g) icing sugar
125g chilled butter, chopped
1 Coles Australian Free Range Egg yolk
1 tbs chilled water
2 yellow peaches, stoned, cut into wedges
1 white peach, stoned, cut into wedges
100g cherries, halved, pitted
2 tbs caster sugar
1/2 tsp ground cinnamon
1 Coles Australian Free Range Egg, lightly whisked
Frangipane filling
50g Coles Pistachio Kernels
100g butter, softened
1/2 cup (110g) caster sugar
1 Coles Australian Free Range Egg
1/2 cup (60g) Coles Almond Meal
1/4 cup (40g) plain flour
1 tbs Frangelico liqueur (optional)
Description
Use fresh fruit in your baking to make this gorgeous peach and cherry tart.
Method
Step 1
Preheat oven to 180°C. Place the flour, icing sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add egg yolk and water. Process until the dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Cover and place in the fridge for 30 mins to rest.
Step 2
Meanwhile, to make the frangipane filling, place pistachios in a food processor. Process until finely crushed. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Beat in the egg. Add the pistachio, almond meal, flour and Frangelico, if using. Stir to combine.
Step 3
Line a baking tray with baking paper. Roll out pastry to a 40cm disc. Place on the lined tray. Spread frangipane filling over pastry, leaving a 5cm border. Place the combined peach, cherry, caster sugar and cinnamon in a large bowl. Gently toss to combine. Arrange over the frangipane filling. Fold in pastry edge, pleating as you go. Lightly brush pastry with egg. Bake for 30-35 mins or until pastry is golden and frangipane filling is cooked through. Set aside on the tray to cool. Cut into wedges.
