It’s Friday!! Weekend’s coming!! Hooray. Happy Weekend folks!
Oh dear, it has been a long time since I’ve been meaning to put this peach, almond and thyme tart recipe up. It’s all about the lack of ‘thime’.
With thyme or no time or the other way around, here it is this delicious dessert now and I can only say it’s such an amazing recipe.
Last time I’ve made this was in the summer and enjoyed it with our dearest US super sweet guests, Anca and Joe as well as our dearest Luisa and Moreno. What a lovely bunch, we miss you guys!!
We all tucked in this, I think it was at teatime and we did enjoy it so much so that it actually vanished swiftly and kinda wished there was a lot more of it ?. Well, this is what’s happening with good stuff, it’s never enough.
Since then I’ve been saying again and again that I will make it, but I was busy making other delicious recipes and in the end I did not get to. I did not even manage to take some nice pics of it, some shots that would make justice, one more reason for me to make it again.
Plums and apricots have gone out of season now but nevertheless pears and berries are as good, fresh, frozen or canned fruits.
Are you the following thoroughly a recipe kind of cook?
I can never have enough of trying new things, even if I’ll be making this tart again it will not be the same, I know, I will be changing ingredients as I always do! My daughter gets cross with me for always making changes. Aww, bless her, difficult with a mother like this, you know?!
This morning, I was working from home but since kiddos are on their half-term break, I suggested to them we have some pancakes. She’s offered to make them but this was her first attempt and we were hungry. I went downstairs found her all set, her iPad on kitcken worktop opened mummys pancake recipe/page but I had to shatter it all for her. Opened the fridge and had a bit of buttermilk, some marcarpone and ricotta cheese left in tabs that I had to do something with so, threw them all in the pancake batter. She wasn’t happy that I have again, changed the recipe (“it’s your own recipe mummy”!!) but happiness came back on her face when eating them, so it was all a happy ending. LOL
This is me, I like changing things and thinking of things a little further other than the kitchen, it’s not only in there that I am like this. Another good example would be holidays I would not go in the same place twice unless there’s a lot more to go back for and see but going back in the same place doing the same things it’s a total no-no for me. I’m lucky, hubby is exactly the same. I really managed well to finding him, we’re soo alike that sometimes it’s a little scary . Ha Ha.
The beauty about this peach almond and thyme tart as I was mentioning a little earlier it is that you can use any fruit you like whether that’s fresh or canned.
Peaches are my top favourite fruits, they go so, so well with almonds and aromatic herbs, but apricots, prunes, oranges, pears, figs are as good. Here are some other fruit and almond cake recipes that you will thoroughly enjoy.
For me, I particularly like the peach – almond – thyme combo which is why I have decided to share this recipe with you. Any peach recipe for me it is just heavenly.
This peach and almond tart can be easily made a vegan or gluten/dairy-free version just use coconut oil instead of butter and gluten-free flour and chia seeds soaked in almond milk instead of eggs.
It is an easy recipe to make and the end result it’s quite impressive not to mention the taste and how beautiful and rewarding this peach almond and thyme tart is.
Okkaaay, since you are in the mood for a little baking this weekend, get your apron out and oven gloves on and let’s get baking!!
Peach, almond and thyme tart
- oven proof round dish
- electric hand mixer
- chopping board
- glass bowl
- can opener (optional)
For the pastry:
- 250 g spelt flour
- 125 g unsalted butter cold and cubed
- 50 g icing sugar
- 1/2 orange zest only
- 2 medium egg yolks
- 1 tbsp buttermilk or yoghurt
- 1 pinch salt
For the tart:
- 200 g canned peaches sliced *
- 3 peaches fresh stones removed and sliced
- 125 g unsalted butter softened
- 100 g cane sugar
- 125 g ground almonds
- 2 eggs
- 1 tbsp fresh thyme finely chopped
- 1/2 tsp almond extract (optional)
- Preheat the oven to 200°/180°C fan assisted or 375°F and grease a tart tin or pan (I used an 11 inch Pyrex glass form) with butter or oil.
- To make the pastry start by putting the flour into a bowl and mix together the butter, icing sugar, orange zest until it looks like breadcrumbs. Mix in the egg yolks with a pinch of salt and the yoghurt or the buttermilk. Mix further until it begins to come together. Take out on a floured surface and knead for a minute or two. Roll the pastry out into a circle with a rolling pin till it gets to the thickness of a pound coin (3mm).
- Transferring the pastry into the tin can be a bit tricky. So, fold the pastry on the rolling pin and transfer it gently into the tin. Once arranged, roll the rolling pin over the top of the tart tin to cut off the excess pastry. With a fork, lightly prick the bottom allover and place in the freezer for about 10 minutes. Once it has chilled, cover with parchment, put the baking beans and blind bake for about 10 minutes. Take out of the oven when ready and allow to rest for 5-10 mins after carefully removing the baking beans with the parchment (careful, they’re hot!)
- While the pastry is baking let’s make the filling by creaming together the butter and the sugar until pale and smooth. Add one egg at the time and mix further, then add the salt, almond extract, the finely chopped thyme (leaving a pinch for decorating), the ground almonds and mix further until it has nicely homogenised. You may need to scrape around the sides in between adding the ingredients.
- Spoon the conserve peaches (drained well) into the bottom of the tart followed by the almond filling smoothing out the edges and then followed by the fresh peaches arranged nicely on top.
- Bake for 40 to 45 minutes at 180°C/1 60°C fan assisted gas mark 4 until golden or lightly browned.
- Allow to cool and optionally sprinkle over some icing sugar and the left over fresh thyme.