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Peach and almond tart

olive magazine
  • 90 minutes
  • Serves 8

INGREDIENTS

4

peaches

200 milliliters

sweet wine

100 g

caster sugar

lemon 1, juiced

175 g

plain flour

unsalted butter 125g, chilled and diced

25 g

caster sugar

egg 1 large, separated

75 g

blanched almonds

100 g

blanched hazelnuts

unsalted butter 150g, at room temperature

100 g

caster sugar

eggs 3, beaten

75 g

plain flour

lemon ½, zested