Peach Frangipane Tart
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Serves: 12
Prep + Cook: 2 hours 15 minutes
Ingredients
50 g Natvia (1/4 cup)
225 g plain flour (1 1/2 cups)
125 g cold butter, chopped
1 egg yolk
1 tablespoon iced water
0.5 teaspoon vanilla extract
600 g 4 medium ripe peaches
Frangipane:
100 g butter, softened
90 g almond meal (3/4 cup)
50 g Natvia (1/4 cup)
35 g plain flour (1/4 cup)
2 eggs
1 teaspoon vanilla extract
Method
- Blend natvia in a high-speed blender until the consistency of icing sugar; reserve 2 teaspoons.
- Process flour, powdered Natvia and butter until combined. Add egg yolk, water and vanilla; process until the ingredients just come together. Knead dough on a floured surface until smooth. Shape pastry into a disc; enclose in plastic wrap. Refrigerate for 30 minutes.
- Make frangipani*
- Roll pastry between sheets of baking paper until large enough to line a 25cm (10in) round loose-based tart tin. Ease pastry into tin; press into base and side, then trim edge. Place tin on an oven tray. Refrigerate for 20 minutes.
- Preheat oven to 180C. Line pastry with a sheet of baking paper; fill with dried beans or rice. Bake for 15 minutes. Remove paper and beans; bake for a further 10 minutes or until pastry is golden brown. Cool.
- Spread franfipane over tart base. Halve peaches; remove seeds. peel and cut each half into three wedges; arrange wedges on top of frangipane.
- Bake tart for 45 minutes or until browned and set. Serve tart dusted with reserved sifted powdered Natvia.
- *Frangipane: Process butter, almond meal, Natvia and flour until it forms a paste. Add eggs and vanilla; process until combined.
- Serve with yoghurt or whipped cream.
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 19.6g | 5.6g | 20.7g | 1220 | 291 | 115g |
