This fruit tart recipe is perfect for serving at family meals.

Serves 8-10 people

Prep time 90 mins


For the pastry

120g demerara sugar, or any of your choice
120g unsalted butter
3 egg yolks
1 orange zest
170g flour
10g baking powder

For the almond frangipine

225g unsalted butter
225g demerara sugar, or any of your choice
3 small eggs
70g flour
220g ground almonds
A good pinch of sea salt

For the topping

5 peaches halved and cored and cut into thin slices
2 tbsps. coconut sugar
Juice of half a lemon
Sprinkle of icing sugar
Dollop of mascarpone cream (optional)


Cream the butter and sugar together using a cake mixer. Add the egg yolks one at a time allowing each one to incorporate well before adding the next. With the last yolk, add the orange zest and mix well. Remove the bowl from the mixture and using a spatula work the flour and baking powder in slowly until it becomes a dough. Wrap the dough in plastic and refrigerate for a minimum of 2 hours. The pastry could be made the day before and left in the fridge overnight.

For the frangipine.

Cream the butter and the sugar together. Add the eggs one at a time mixing for a minute between each one. Keeping the mixer on medium speed, add the flour, ground almonds and salt and mix well. Set aside.

Preheat oven to 180°C. Remove the pastry from the fridge and roll it out to fit a tart tin roughly 27 cm in diameter. Carefully drape it over the tin and fix it into place, trimming the edges and piercing the pastry all over with a fork. Cover the pastry with baking paper, top with pie weights and bake in the oven for around 15 minutes, removing before it begins to brown. Set the tart crust aside while making the peach mixture.

Mix the peach slices, coconut sugar and lemon juice in a bowl ensuring every slice is covered in the sugar mixture. Carefully pour all of the almond frangipine cream over the tart tin, smoothening it out with a spatula and top the cream with the peach slices, covering the surface area of the frangipine with peaches. Place back in the oven and back at 170°C for another 40-50 minutes or until the frangipine is puffed and golden. Remove and allow to cool. Before serving sprinkle some icing sugar on top. For an extra treat, you can also serve each slice with a dollop of mascarpone cream.

More recipes by Emmeline here