Ingredients
Frangipane
Method
1.Process flour, sugar and butter until combined. Add egg yolk and water, process until the ingredients just come together. Knead dough on floured surface until smooth. Shape into a disc, wrap in plastic wrap. Refrigerate 30 minutes.
2.Make frangipane. Process butter, nuts, sugar and flour until it forms a paste. Add the eggs, process until combined.
3.Roll pastry between sheets of baking paper until large enough to line a 25cm (10-inch) round loose-based tart tin. Ease pastry into tin, press into side, trim edge. Place tin on an oven tray. Refrigerate 20 minutes.
4.Preheat oven to 180°C (160°C fan forced). Line pastry with a sheet of baking paper, fill with dried beans or rice. Bake 15 minutes. Remove paper and beans, bake a further 10 minutes or until pastry is golden brown. Cool.
5.Tear geranium leaves into small pieces arrange over pastry base. Spread frangipane over base.
6.Halve peaches, remove seeds. Peel and cut each half into three wedges. Arrange wedges on top of frangipane.
7.Bake tart 40 minutes or until browned and set. Serve tart dusted with extra sifted icing sugar.
Available at some nurseries, rose geranium is an aromatic member of the geranium family. Use the leaves to scent a madeira or butter cake, before baking, line cake pan with leaves. The tart shell is suitable to freeze.
Note
