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Melt butter over low heat, taking care not to burn.
Remove from heat and whisk in eggs, sugar and vanilla seeds until a thick paste.
Heel into a mould, working up the sides of the dish.
Keep as thin as possible.
Can be prepared 24 hours ahead. Refrigerate.
Cream butter and icing sugar.
Beat in eggs.
Slowly add flour, freshly ground almond peel and a good splash of peach schnapps.
Oven Baked Peaches:
For the oven baked peaches, melt butter, add sugar, vanilla and lime juice.
Spoon filling into tart, fan out peaches on top and bake for around 50 to 60 minutes at a low temperature (160C - 170 C).
Remove from oven. Let rest.
Cut tart, then sprinkle with icing sugar.
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