INGREDIENTS
For the pastry dough
170g/6oz plain flour
140g/5oz caster sugar
140g/5oz butter
1 tbsp water
1 x 425g/15oz large tin of peaches
200g/7oz cranberries
170g/6oz unsalted butter
170g/6 oz caster sugar
1 whole egg
1 egg yolk
6 tbsp plain flour
140g/5oz ground almonds
6 tbsp milk
Whipped double cream and icing sugar to serve
Recipe continues
METHOD
In a bowl add the flour butter and sugar, and rub together. Add the water a bit at a time and make into dough. Cover and leave to chill for approximately 30 minutes.
On a lightly floured board roll out the dough and use it to line a 24cm/10inch loose bottomed quiche/flan tin. Prick the base of the dough with a fork and leave to chill. Line the tin with grease proof paper, fill with baking beans and bake in a preheated oven 190oC 375oF/Gas Mark 5 for 12-15minutes. Remove the paper and baking beans and allow to cool.
For the filling, cream together the butter and sugar until light and fluffy. Beat in the eggs and stir in the flour, almonds and milk. Place the peach pieces and cranberries on the bottom of the pastry case and spoon the filling over the top and spread with a spatula. Bake the tart in the oven for 10 minuntes at 190°c then lower the oven temp to 160°C for 55-60 minutes. Test with a sharp knife. Cool and sprinkle with icing sugar. Cut into slices and served with whipped double cream.