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.


  • 175g Puff pastry

  • 2 egg yolks

  • 60g caster sugar

  • Rind and juice of ½ lemon

  • 60g ground almonds

  • 50g melted butter

  • 2 egg whites

  • Salt

  • 60g sugar to sprinkle over the top

  • For the sauce

  • 6 peaches or nectarines

  • 2tbsp clear honey

  • ½ pt water

  • 1 star anise

  • ¼ pt double cream


  • 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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