Squashed peach & almond tarts

A melt-in-the-mouth summer treat

  • Prep:30 mins
    Cook:20 mins
  • Serves 4
  • More effort

Nutrition per serving

  • kcal 672
  • fat 51g
  • saturates 20g
  • carbs 44g
  • sugars 21g
  • fibre 3g
  • protein 12g
  • salt 0.94g


  • 100g ground almonds
  • 100g butter, softened
  • 1 egg
  • 50g sugar
  • 250g (half a 500g block) puff pastry
  • 3 peaches, halved, stoned and finely sliced


Serving with red wine
One of the nicest ways to eat peaches is to finely slice them and tip into a wine glass with a sprinkling of sugar. Pour over red wine, just to cover. Leave to macerate in the fridge for 30 mins.


  1. Beat almonds, butter, egg and half the sugar in a small bowl until mixed. Roll pastry out to the thickness of a 20p piece and, using a saucer about 13cm in diameter, cut out 4 circles. Lift the circles onto a baking tray and spread each thinly with 1 tbsp of almond mixture, leaving a border. Arrange the peach slices on top in a rosette and chill for at least 10 mins before baking. Heat oven to 220C/fan 200C/gas 7.

  2. Bake tarts on the top shelf for 10 mins, then remove from oven. Sprinkle liberally with sugar, cover with baking parchment and lay another samesized tray on the top. Flip the trays so that the tarts are upside-down. Bake for 5-10 mins more, until the pastry is crisp and the peach is sticky and caramelised. (If you don’t have two baking sheets, the tarts can be cooked peach-side up for the whole cooking time.)

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