Peach Almond Tart (and Cream Filled!)

It's peach season and we have to take advantage of it! We bring you a great way to enjoy them, a delicious peach and almond tart that you will love: filled with cream and with a very easy-to-follow step-by-step recipe .

I love the summer season, each of its fruits inspires me to make both sweet and savoury preparations: cakes, salads, fruit salads, skewers... an endless number of them with which to surprise my guests. On this occasion, some spectacular and very tasty red peaches arrived at home, ideal for preparing a cake that I had in mind for a long time, a cake inspired by the nectarine cake from the book Desserts and other sweets by Pamela Rodríguez .

This custard, fruit and almond cake will always be a hit! It's also perfect for you to try out the new Kitchen Craft mould, which is perforated and removable , perfect for this type of cake. I assure you that with those little holes it has , we will get perfectly crispy and golden crusts . This is what we always look for in this type of cake.

Ingredients (for 8-10 people)

Ingredients for the base:

• 200 gr pastry flour
• 95 gr unsalted butter at room temperature.
• 50 gr icing sugar
• 1 small egg
• 1 gr baking powder
• 1 pinch of salt
• 2 tablespoons of orange juice

Ingredients for the cream:

• 500 gr whole milk
• 150 gr sugar
• 4 egg yolks
• 20 gr cornstarch
• 75 gr ground almonds
• Zest of 1 orange

For decoration:

• Toasted flaked almonds
• 2-3 peaches with skin, cut into thin slices

T&G cutting board , Kitchen Craft fruit basket , Textured porcelain bowl and Pallarès iron knife

Elaboration

1. We begin by preparing the base . To do this, in a bowl , beat the butter with the sugar until you get a white and airy cream. Then add the egg and mix well. Next, add the flour, baking powder and salt, previously sifted . Knead and add the orange juice, form a ball, cover it with cling film and put it in the fridge for at least 2 hours.
2. While the dough is cooling, prepare the cream . To do this, blanch the egg yolks with the sugar in a bowl and add the cornstarch, mix well. Next, boil the milk in a saucepan and pour it over the egg yolks, mix well and pour the mixture back into the saucepan. Bring to the boil until the cream thickens - you will get a texture that is a bit thicker than custard. Finally, add the orange zest and ground almonds (if you want to grind them straight away, you can use an almond grinder ). Pour into a container and cover with cling film. Allow to cool.
3. Once the dough has been chilled for 2 hours, remove it from the fridge and roll it out between two baking sheets using our Le Creuset rolling pin . Remove one of the baking sheets and use the other to place the dough onto our Kitchen Craft 23cm springform tin . Remove any excess dough, cover with cling film and place in the freezer for a few minutes - this will prevent the dough from collapsing when baking .
4. Preheat the oven to 180ºC with heat from above and below. Remove the mould from the freezer, prick the base of the cake with a fork, pour in the cream and decorate with the peach slices .
5. Bake the cake for 25-30 minutes or until the crust is golden. Remove from the oven and allow to cool completely on a rack . Before serving, remove from the mould (this is easy with this mould, as it has a removable base) and decorate with flaked almonds .

Kitchen Craft Perforated Springform Pan

Do you like making fruit and cream tarts? I know that in summer it's a pain to turn on the oven, but I can tell you that it's worth it.

This cake is fantastic warm or even cold, having been left to rest overnight, so that the cream has fully set.