Peach Tart

Tarta de Melocotón

If Calanda peaches are unavailable, substitute a sweet fleshy variety.

Servings: 8

Prep Time: 1 hr. [PT1H]

Cook Time: 1 hr. [PT1H]


1 jar Calanda peaches
4 1/2 oz butter
3 egg yolks
3 oz sugar
7 oz flour
1 tsp baking powder
Butter for greasing the tin
Flour for the tin
3 egg whites
7 oz sugar
9 oz peeled, ground almonds
Zest of 1 lemon



Work the butter with the sugar to form a paste. Add the egg yolks one by one and finally the flour mixed with the baking powder. Grease a 9 inch tart pan with a removable base and sprinkle with flour. Line the base and walls with the pastry.


Beat the egg whites with the sugar until stiff. Add the lemon zest and gently fold in the ground almonds. Drain the peaches and slice. Place half the slices on the pastry base and cover with the almond meringue. Bake in the oven at 350 degrees F for half an hour. Remove and arrange the rest of the peach slices on top. Bake for a further half hour. Cover with a sheet of aluminum foil or greased paper to prevent burning.

Serve warm with a little table cream.

Recipe courtesy of Spain GourmeTour magazine.

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