Keeping it seasonal; peach, raspberry and almond tart


I think the term is fragipane? Or something like that, ground almond mix on a pastry base spread with raspberry jam.
Either way, the perfect pud for this time of year, peaches are cheap and juicy and the raspberrys are the sweetest of the year and from just around the corner.
This delicious tart mix; combine 125g ground almonds, 175g butter, 175g sugar, 75g self raising flower, tsp baking powder, splash vanilla, pinch salt and of course raspberries and peachs (in the past I have also made the same tart with blackberries, nectarines, strawberries – go with the seasonal).
Make sure you blind bake your pastry first and then spread the bottom with jam (very nice with marmalde too).
Not to forget the lashings of cream to serve…

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