You will love baking this tart - it's so easy and looks amazing when it comes out of the oven. Serve it with whipped cream, creme fraiche or ice-cream.


  • For the pastry dough

  • 170g/6oz plain flour

  • 140g/5oz caster sugar

  • 140g/5oz butter

  • 1 tbsp water

  • For the filling

  • 1 x 425g/15oz tin of peaches

  • 200g/7oz cranberries

  • 170g/6oz unsalted butter

  • 170g/6 oz caster sugar

  • 1 whole egg

  • 1 egg yolk

  • 6 tbsp plain flour

  • 140g/5oz ground almonds

  • 6 tbsp milk

  • Whipped double cream and icing sugar to serve


  • 1.

    In a bowl add the flour butter and sugar, and rub together. Add the water a bit at a time and make into dough. Cover and leave to chill for approximately 30 minutes.

  • 2.

    On a lightly floured board roll out the dough and use it to line a 24cm/10inch loose bottomed quiche/flan tin.  Prick the base of the dough with a fork and leave to chill.  Line the tin with grease proof paper, fill with baking beans and bake in a preheated oven 190oC 375oF/Gas Mark 5 for 12-15minutes. Remove the paper and baking beans and allow to cool.

  • 3.

    For the filling, cream together the butter and sugar until light and fluffy.  Beat in the eggs and stir in the flour, almonds and milk. Place the peach pieces and cranberries on the bottom of the pastry case and spoon the filling over the top and spread with a spatula. Bake the tart in the oven for 10 minuntes at 190°c then lower the oven temp to 160°C for 55-60 minutes.  Test with a sharp knife. Cool and sprinkle with icing sugar. Cut into slices and served with whipped double cream.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 931kj
  • Fat Total 55g
  • Saturated Fat 28g
  • Protein 11g
  • Carbohydrate 103g
  • Sugar 67g
  • Sodium 29mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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