Camden New Journal - Reciepe for Peach Frangipane

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 30 July 2008

Clare Latimer's recipe for
Peach Frangipane

Peach Frangipane
Serve this warm with whipped double or clotted cream and perhaps a dash of rum poured over the top.
Ingredients
Serves 6
Pastry:
150g plain flour
50g ground almonds
140g butter,
125g caster sugar
Finely grated rind of 1 lemon
1 egg yolk
Almond essence (drops)
Filling:
150g unsalted butter
150g caster sugar
250g ground almonds
2 eggs
1 tbsp apricot jam
Pinch nutmeg
Pinch cinnamon
1 tbsp rum or Amaretto
4 ripe peaches, quartered, peeled and stoned

Method
Preheat the oven to 200C/400F/Gas 6.
To make the pastry, put all the ingredients into a blender and whiz until it forms a dough. Remove, roll out on a floured surface and line an eight-inch flan dish. Bake for 10 minutes, remove and pat the surface down with your hands using a cloth (careful not to burn yourself) and then bake for a further 10 minutes or until light golden brown.
To make the filling, cream the butter and sugar, add the ground almonds and the eggs, along with the nutmeg and cinnamon, and blend to a smooth paste. This is the ‘frangipane’ mix.
Brush the base and sides of the flan base with the apricot jam and then add the frangipane mixture.
Arrange the peach quarters over the top of the flan in a neat pattern, and then return the flan to the oven. Bake for 20 to 25 minutes, or until the frangipane mix begins to firm to the touch and is turning a golden brown at the sides.

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