This recipe is something I haven’t tried before — but I will definitely be doing it again. It’s easy to make and tastes delicious, and I love its rustic appearance. Without a doubt you can try it with other fruits — although I think this is just great with peaches.
3-4 ripe but firm white peaches
100gr cherries — stoned
1 tbsp ground almonds
1 tbsp sugar
120gr cream flour
1 tsp sugar
¼ tsp salt
85gr cold unsalted butter cut in cubes
45ml cold water
Pinch fresh thyme
Twist of black pepper
75gr unsalted butter
75gr caster sugar
20gr plain flour
75gr ground almonds
75gr eggs lightly beaten (about 1½ eggs)
30 unsalted butter, melted (for brushing)
1 tbsp sugar, for sprinkling
- To make the crust, put the flour, sugar, thyme, salt and pepper in the bowl of a food processor. Pulse to combine.
- Add the cold cubed butter and pulse, until the butter is incorporated and the mixture is crumbly.
- Next pulse again while drizzling in the cold water and then process briefly until the dough just comes together.
- Turn out onto a floured surface and bring together into a flat circle.
- Wrap in plastic and refrigerate for at least an hour. (You can do this the day before if you like.)
- To make the frangipane
- Beat the butter, and sugar until light and fluffy, scraping down the sides often.
- Mix the eggs together and add slowly to the butter mixture, beating all the time.
- Next fold in the ground almonds and flour.
- Pre-heat oven to 200C.
- Using flour as needed to prevent sticking, roll the dough out to a 14-inch oval. If you experience sticking, top the dough with waxed paper or plastic wrap.
- Lift onto a large flat baking tray lined with parchment paper.
- Spoon the frangipane over the dough, leaving a 1½ inch border all around.
- Arrange the peach slices in one layer (tightly fitted) over the top of the frangipane.
- Arrange the stoned cherries as desired, pushing lightly onto the frangipane.
- Mix the ground almonds and sugar and sprinkle over the peaches.
- Bring the outer part of the dough up over the edge of the peaches to form a rustic crust, folding to fit.
- Don’t worry about being super neat. Brush the outer crust with melted butter and sprinkle with sugar.
- Bake for about 35 minutes or until the crust is golden brown, and the frangipane cooked through.
- Let cool slightly before slicing.
- Serve with fresh cream or ice cream.
You can email Mercy Fenton at firstname.lastname@example.org