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Yorkshire Almond Tart with a Peachy Sauce

This almond tart is a real treat, especially when served with a peachy sauce. Cooking peaches brings out their sweetness and makes them even more juicy.


  • For the sauce


  • 1.

    Pre-heat the oven to 180c.

  • 2.

    Roll out pastry and line a pie plate. In a Pyrex bowl, beat together the egg yolks, sugar and lemon rind & juice.  Then add the almonds and butter. Put this basin over simmering water and whisk until thickened.  Pour into the centre of a pie plate and bake 180° for 30 minutes.  Whisk the egg whites with a pinch of salt until stiff.  Then spread over tart and sprinkle over the sugar, brown in oven-for 2 minutes and serve.

  • For the nectarine sauce:

  • 1.

    Cut 4 nectarines in half and put into water with honey and star anise

  • 2.

    Cook until tender, approx 10mins.  Take out the star anise and puree the rest.  Bring the cream up to the boil and add the puree. Cut 2 nectarines into small dice and add to liquid, bring up to the boil, and thicken to the correct consistency (like how double cream would look) and serve.

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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Sparkling Rose are the best wines to pair with Yorkshire Almond Tart with a Peachy Sauce.


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