8 Serves
73 Mins
Preheat your oven to 175°C. Carefully place the pastry crust into a 9-inch round pie dish, pressing it gently against the bottom and sides.
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Vitamin E
3 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
63 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
71 mg / 1,250 mgPotassium
287 mg / 4,700 mgSodium
193 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
1 g / 28 gSugar
34 g / 50 gSaturated Fat
4 g / 20 gCholesterol
18 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Prick the bottom of the pastry crust lightly with a fork to prevent bubbling, then blind bake it in the preheated oven for 8 minutes. Remove from the oven and set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, almond paste, heavy cream, brown sugar, and vanilla extract until the mixture is smooth and well-combined.
Arrange the sliced fresh peaches evenly across the bottom of the prebaked pastry crust, then pour the almond egg mixture over the fruit.
Bake the tart at 175°C for approximately 45 minutes, or until the filling is set and the center is firm to the touch.
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