Peach & rose frangipane tart
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 c
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Cooking tools:
- Food processor
- Tart pan
- Rolling pin
- Pie weights
- Parchment paper
- Plastic wrap
- Baking sheet
- Oven
- Refrigerator
- Paring knife
- Cutting board
- Fine-mesh sieve
- Offset spatula
- Cooling rack
Ingredients
- 1 1/2 cup (225g) plain (all-purpose) flour
- 1/2 cup (80g) icing (confectioners') sugar
- 125 grams cold butter, chopped
- 1 egg yolk
- 1 tablespoon iced water, approximately
- 10 rose geranium leaves, washed, dried (optional)
- 4 (600g) medium ripe peaches
- 2 teaspoons icing (confectioners') sugar, extra
- Frangipane
- 100 grams butter softened
- 3/4 cup (90g) ground almonds
- 1/2 cup (110g) caster (superfine) sugar
- 1/4 cup (35g) plain (all-purpose) flour
- 2 eggs
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