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  • Juice and zest of an orange

  • 1 tbsp caster sugar

  • 6 white peaches, cut into segments

  • 150 g raspberries

  • For the frangipane

  • Egg whites of 2 large or 4 small eggs

  • 90g granulated sugar

  • 90g ground almonds

  • 3 tbsp Amaretto or light rum

  • 10-inch tart shell, blind baked

  • Crème fraiche and icing sugar to serve


  • 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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