1. Preheat the oven to 200°/180°C fan assisted or 375°F and grease a tart tin or pan (I used an 11 inch Pyrex glass form) with butter or oil.
2. To make the pastry start by putting the flour into a bowl and mix together the butter, icing sugar, orange zest until it looks like breadcrumbs. Mix in the egg yolks with a pinch of salt and the yoghurt or the buttermilk. Mix further until it begins to come together. Take out on a floured surface and knead for a minute or two. Roll the pastry out into a circle with a rolling pin till it gets to the thickness of a pound coin (3mm).
3. Transferring the pastry into the tin can be a bit tricky so fold the pastry on the rolling pin and transfer it gently into the tin. Once arranged, roll the rolling pin over the top of the tart tin to cut off the excess pastry. With a fork, lightly prick the bottom allover and place in the freezer for about 10 minutes. Once it has chilled, cover with parchment, put the baking beans and blind bake for about 10 minutes. Take out of the oven when ready and allow to rest for 5-10 mins after carefully removing the baking beans with the parchment (careful, they’re hot!)
4. While the pastry is baking let’s make the filling by creaming together the butter and the sugar until pale and smooth. Add one egg at the time and mix further, then add the salt, almond extract, the finely chopped thyme (leaving a pinch for decorating), the ground almonds and mix further until it has nicely homogenised. You may need to scrape around the sides in between adding the ingredients.
5. Spoon the conserve peaches(well drained) into the bottom of the tart followed by the almond filling smoothing out the edges and then followed by the fresh peaches arranged nicely on top.
6. Bake for 40 to 45 minutes at 180°C/1 60°C fan assisted gas mark 4 until golden or lightly browned.
7. Allow to cool and optionally sprinkle over some icing sugar and the left over fresh thyme.
Add the almond milk and mix until it has a grainy texture, like wet sand. And although the crust from the recipe in the magazine, looks very good, I decided to use my preferred crust for tarts, made with grahams crackers and no butter
handful of parsley and twigs of thyme. Autumn & winter are both the perfect time for a big family roast dinner and what better way to accompany those delicious meats with some seasonal figs and baby potatoes
This recipe uses besan flour or chickpea flour (garbanzo to our American friends) as its base combined with ground almonds, the resultant biscuit is deliciously crunchy with a slight nutty flavour, you can add spice or flavourings to your delicious biscuit