Nutritional Info

Nutrition Facts

Serving Size 1 (159g)

Calories 262
Calories from Fat 117 (45%)
Amount Per Serving %DIV
Total Fat 13g 20%
Saturated Fat 3.1g 16%
Monounsaturated Fat 7.4g
Polyunsaturated Fat 2.5g
Trans Fat 0.0g
Cholesterol 73.5mg 25%
Sodium 339.5mg 15%
Potassium 249.3mg 5%
Total Carbohydrate 24.6g 8%
Dietary Fiber 2.3g 9%
Sugars 3.2g
Protein 10.1g 20%

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Recipe Description
Almond paste and thick peach preserves make a memorable filling combination in this rich tart.
Prep time
20 min
Cook time
35 min
Ready In
55 min

Ingredients

Serves Tool

Serves To:USMetric
1   premade single crust pastry
3   large eggs, at room temperature
1/4   sugar
8 Ounce(oz)  almond paste
1/2 Cup(c)  all purpose flour
3/4 Cup(c)  peach or apricot jam
1/2 Cup(c)  sliced almonds
1/4 Cup(c)  confectioners' sugar

Preparation

Prepare the pastry, if necessary.  Let the dough soften briefly at room temperature.  Place the dough between two sheets of plastic wrap and roll it out to form a 12 inch circle, about 1/8 inch thick.  When the dough is ready, remove the top sheet of plastic wrap.  Using the remaining sheet to lift the dough, center the dough in a 9 to 10 inch tart pan, with the plastic covered side up.  Peel off the plastic wrap.  Gently press the dough into the base of the tart pan and along the sides.  Roll the rolling pin over the top of the pan and trim off the overhanging dough.  Gently press the dougb against tbe sides of the pan to create a rim higher than the edge of the pan.  Refrigerate the pastry shell 30 minutes.  Place an oven rack on the lowest level.  Preheat the oven to 350°F.  In a large bowl, with an electric mixer, beat the eggs until foamy.  Gradually beat in the sugar.  Crumble the almond paste into the egg mixture and beat umil smooth, about 4 minutes.  Fold in the flour.  Spread the jam over the bottom of the prepared shell.  Spread the almond paste mixture over the jam.  Sprinkle with the sliced almonds.  Bake 30 to 35 minutes, or until the filling is puffed and golden.  Let the tart cool in the pan on a wire rack 10 minutes.  Remove the pan rim and let the tart cool completely.  Just before serving sprinkle with confectioners' sugar.  Serve at room temperature.  Store covered with an inverted bowl in the refrigerator up to 24 hours.

Additional notes

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Almond and Peach Tart
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