Shortlisted HHB's Peach Tart and went ahead to blind bake the pastry. But blur me, I forgot to blind bake with some beans/rice on top. The pastry rose up to the brim of the pan and I had to scoop it out to create a hole to hold the fillings.
I don't usually stock up on canned peaches as DH is not a big fan of them, so I used my frozen blueberries instead.
I'm supposed to sift the grounded almond powder but they are way too chucky so I didn't bother with the sifting. You can taste the almond bits when biting into it and I thought it tasted more like coconut :P
DD1 loves this! She had a slice for breakfast and another 3 slices for our afternoon tea yesterday. This tart goes well with a cup of hot earl grey tea :-)
Ingredients for fillings
10g cake flour (or plain flour)
80g grounded almond powder
50g brown sugar
60g unsalted butter, soften at room temperature
1 egg, lightly beaten
some frozen blueberries
- With a whisk, cream butter and brown sugar till the mixture turns fluffy. Add in the egg gradually, mix well each time the egg is added.
- Add in grounded almond powder. Fold with a spatula till well incorporated. Sieve over the flour onto the mixture. Mix with a spatula.
- Spread the filling onto the cooled pastry base. Ensure that the edges are filled up. Line with frozen blueberries and bake in pre-heated oven at 170 deg C for 30 ~ 35 mins, until the edges and filling turn golden brown.