Peach Melba Frangipane Tart with Vanilla Cream

Method

First make the pastry: Sift the flour and icing sugar into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Make a well in the centre and add the egg and 2 tsp water.  Stir, combining the dry ingredients into the wet, adding another teaspoon of water if necessary. When the pastry starts to stick together, gently knead into a smooth ball. Cover the pastry in cling film and chill for at least 15 minutes.

Preheat the oven to 200°C/180Cfan/Gas 6.

Put the pastry on a lightly floured surface and roll out to about 3mm in thickness and use it to line a 23cm spring bottomed round tart tin, leaving a little excess pastry hanging over the edge. Line the pastry case with a sheet of baking parchment and fill with baking beans or raw rice . Bake blind for 12–15 minutes, until the pastry is dry to the touch, then remove the parchment and baking beans and return the pastry case to the oven for about 5 minutes until it is very lightly coloured. Use a small, sharp knife to trim away the excess pastry from the edge.

Reduce the oven temperature to 180C/160Cfan/Gas4

To make the frangipane filling, beat the butter and sugar together until light and fluffy, then beat in the eggs one at a time. Stir in the flour, ground almonds and the almond extract.

Spread the raspberry jam over the base of the pastry case and top with the frangipane. Smooth the surface with a spatula or back of a spoon. Push the peach slices onto the surface and sprinkle with flaked almonds. Bake for 30-35 minutes or until the filling is golden and well risen.

Meanwhile make the vanilla cream. Whisk together the double cream, crème fraiche, icing sugar and vanilla until soft peaks form. Chill until needed.

Leave to cool in the tin before removing. Dust lightly with icing sugar before slicing. Serve with a dollop of the vanilla cream and a scattering of fresh raspberries, if using.