Peach and rose frangipane tart
Indulge in a baked, fruity treat with this delicious peach and rose frangipane tart. Serve drizzled with sweet honey, then enjoy the peach slices with almond undertones
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Cooking tools:
- Food processor
- Loose-based flan tin
- Pie weights
- Rolling pin
- Offset spatula
- Oven
- Baking sheet
- Parchment paper
- Plastic wrap
- Refrigerator
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Sifter
Ingredients
- Peach and rose tart
- 1 1/2 cup (225g) plain flour
- 1/2 cup (80g) icing sugar
- 125 grams cold butter, chopped
- 1 egg yolk
- 1 tablespoon iced water, approximately
- 10 rose geranium leaves, washed, dried
- 4 medium (600g) ripe peaches
- Frangipane
- 100 grams butter, softened
- 3/4 cup (90g) almond meal (ground almonds)
- 1/2 cup (110g) caster sugar
- 1/4 cup (35g) plain flour
- 2 eggs
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