Manus Peach And Frangipane Acid

This French-inspired and moist almond cake by Manu Feildel will dazzle your tastebuds at afternoon tea - and again for dessert!

The ingredient of Manus Peach And Frangipane Acid

• 1 sheet caru00eame vanilla bean sweet shortcrust pastry
• 150g caster sugar
• 125g unsalted butter at room temperature
• 125g almond meal
• 75g plain flour
• 2 eggs
• 2 large ripe peaches deseeded each cut into 8 slices
• 2 tbsp flaked almonds
• doting apricot jam to glaze optional
• double cream to help

The Instruction of manus peach and frangipane acid

• preheat the oven to 180c 160c adherent forced line a 3cm deep 22cm base measurement round fluted tart tin gone the pastry embellishment any overhanging pastry prick the base of the pastry all over taking into consideration a fork and place in the fridge until required
• place the sugar butter almond meal flour and eggs in a food processor and process until comprehensive do not overmix
• improvement the almond union over the base of the pastry arrange the peach slices in this area culmination of the almond mixture skin side up in a circle place 2 pieces of peach cut side up in the centre sprinkle taking into consideration the flaked almonds bake for 45 55 minutes or until golden and set brush considering indulgent apricot jam if using encourage in imitation of cream

Nutritions of Manus Peach And Frangipane Acid

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