Ingredients

• 250g/9oz plain flour
• plus extra for dusting
• 150g/5½oz fridge-cold unsalted butter
• cut into small pieces
• 1 tbsp caster sugar
• 1 medium free-range egg
• beaten
• 1 tbsp cold water
• 175g/6oz unsalted butter
• softened
• 175g/6oz golden caster sugar
• 125g/5oz ground almonds
• 65g/2½oz plain flour
• ½ tsp sea salt flakes
• ½ tsp baking powder
• 2 medium free-range eggs
• beaten
• ½ tsp vanilla extract
• 5 tbsp good-quality raspberry jam
• 4 firm
• ripe peaches
• cut in half
• stones removed
• large handful fresh raspberries
• large handful flaked almonds
• whipped cream
• to serve

Directions

• For the pastry
• pulse the flour
• butter and sugar in a food processor until the mixture resembles breadcrumbs.
• Mix together the beaten egg and water. With the motor still running
• gradually add the egg and water mixture to the bowl of the food processor a little at a time
• until the mixture comes together as a dough.
• Roll out the pastry onto a lightly floured work surface to form a circle about 30cm/12in in diameter. Carefully line a 25cm/10in tart tin with the rolled pastry
• then lightly prick the base with a fork.
• Transfer the tart case to a baking tray and chill in the fridge for 30 minutes. Preheat the oven to 200C/400F/Gas 6.
• When the pastry has chilled
• line the tart case with greaseproof paper and fill it with baking beans. Bake in the oven for 20 minutes
• then remove the paper and beans. Return the tart case to the oven for a further 4-5 minutes
• or until the pastry is pale golden-brown. Remove the tart case from the oven and set aside. Reduce the oven temperature to 170C/325F/Gas 3.
• For the filling
• in a food processor
• blend together the butter and sugar until pale and fluffy. Add the ground almonds
• flour
• salt
• baking powder
• eggs and vanilla extract and blend again until well combined.
• Spread the raspberry jam over the base of the pastry case
• then spoon over the almond filling mixture
• starting at the edges of the tart and working towards the centre.
• Arrange seven of the peach halves
• cut-sides down
• in a circle at the edge of the tart
• pressing each gently into the filling mixture. Press the remaining peach half into the centre of the tart. Push the raspberries into the filling mixture.
• Bake the tart in the oven for 25-30 minutes
• or until the filling mixture has set slightly and is pale golden-brown.
• Remove the tart from the oven
• sprinkle all over with the flaked almonds
• then return to the oven and continue to bake for a further 20-25 minutes
• or until the peaches are tender and the filling has risen and is golden-brown. Set aside for 15 minutes to cool slightly
• then lift the tart from the tin.
• Serve warm or cold in wedges with cream.