Preparing this tart takes some effort, however it is definitely worth it! YUMMY!

Cooking Time: 1hr

Serves: 8 

You will need:

For the pastry

Lamb Brand Aunties Mix Flour, 175g

Lamb Brand Castor sugar, 1 tbsp

Unsalted butter, 85g (cold & cut into small pieces)

Egg yolks, 2

For the filling

Lamb Brand Castor Sugar, 100g

Butter, 140g  

Eggs, 2 (beaten)

Lamb Brand pure ground almonds, 140g

Lamb Brand plain flour, 50g

Peaches, 3 (sliced)

Apricot jam

Fresh Cream, to serve

All you have to do is:

1.To make the pastry, rub together the flour and butter until it looks like fine breadcrumbs, then mix in the sugar. 

2.Add 1 egg yolk and 1 tsp. water, followed by the next yolk and 1 tsp. water until the dough just comes together. Wrap in cling film and refrigerate for 30 minutes.

3.Heat oven to 200C/180C fan/gas 6. 

4.Roll the pastry out on a lightly floured surface until big enough to line a 23cm tart tin. If the dough rips, simply patch it up. Cut away the excess pastry. Line with greaseproof paper, fill with baking beans, then bake for 10 mins. Remove paper and beans. 

5.Prick quite a few holes in the base of your tart, then bake for another 10-15 mins until biscuity.

6.While the pastry cooks, make the filling. Whisk the sugar and butter together until you get a pale paste. Beat in the eggs and finally add the almonds and flour.

7.Spoon into pastry case, arrange the peach slices across the top in a pattern and bake for 30-40 mins until golden. 

8.When cool, brush your preserve or jam across the top. Serve with a little pot of fresh cream on the side.