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White Peach, Orange, Raspberry and Almond Tart


  • For the frangipane


  • 1.

    Add the orange zest and juice to the caster sugar in a small pan and bring to the boil. Pour this mixture over the fruit and set aside.

  • 2.

    To make the almond filling, whisk the egg white until stiff, then fold in the sugar, ground almonds and Amaretto or rum.

  • 3.

    Fold the fruit into the frangipane and pour into the tart shell. Bake the tart in the oven at 170c for 40 minutes.

  • 4.

    Serve warm with a generous spoonful of crème fraiche and a dusting of icing sugar.

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Andrew Graham

Moscato, Sparkling Whites and Sparkling Rose are the best wines to pair with White Peach, Orange, Raspberry and Almond Tart.


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