Peach Strawberry Almond Tart – #SpinneysChallenge – RECIPE


I was challenged by Spinney’s and Beirut Fitness – Christine Maalouf to create something special with some of the ingredients that Spinney’s imports! Their “Blog du Jour Challenge” was interesting as I was given canned peaches in syrup but I still wanted to make a semi-healthy dish. So I kept the added sugar low and relied on the natural sugars of the fruits!

It turned out to be a really lovely dessert that really lightened the mood during gloomy and rainy winter days!

Ingredients

Crust:
1 packet of packaged pastry dough “pâte sablée”, thawed
baking beans
1 whole egg for egg wash
Filling:
50g sugar (100g if you want your tart to be even sweeter but I thought 50g was enough)
140g coconut oil (or butter), softened
2 eggs, beaten
100g ground almond
40g ground unsweetened desiccated coconut
1 can of peaches drained of syrup
200g strawberries, sliced
confectioner’s sugar
peach preserve or jam
vanilla ice cream to serve

Directions:

Gather your ingredients for the tart filling!
Pre-packaged pastry dough makes this tart super simple to make.

Heat oven to 200C/180C fan. Roll out the pastry dough, and line a 23cm or 9 inch tart/pie dish. You can lightly spray the dish with oil or line with parchment paper to save on calories. Cut away the excess pastry. Cover completely with aluminum foil or parchment paper and fill with baking beans, then bake for 10 mins. Remove paper and beans. Prick quite a few holes in the base of your tart and the sides with a fork, then use a pastry brush and cover with a light layer of the egg wash. Bake for another 10-15 mins until golden. This technique is called “blind baking” and it’s done so that the crust doesn’t get soft or soggy after you add the filling!

Blind baking the crust!

While the pastry cooks, make the filling. Whisk the sugar and coconut oil/butter then beat in the eggs. Finally add the almonds, coconut and flour. Pour mixture into the baking dish. Arrange the peach and strawberry slices across the top in a pattern and bake for 30-40 mins until golden. When cool lightly dust with confectioner’s sugar.

Fancy up the plain vanilla ice cream by swirling in the peach preserve and chopped strawberry pieces. Freeze until you’re ready to serve. Then add a little scoop alongside a slice of your tart and enjoy!

Close up 🙂

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