This tart is delicious on its own but the addition of the amaretto cream and coulis makes for a very grown-up dessert, perfect for dinner parties and impressing your friends. The ice cream is a cheats no-churn cream, which needs to made the day before to allow time to freeze but is simple and delicious. Perfect end of Summer-Autumn when the fruits are best in season.
125 unsalted butter, softened
125g caster sugar
150g ground almonds
1 tsp cinnamon
1 tsp ginger
2 tbsp apricot jam
150g cherries, pitted and halved
75g caster sugar
2 tsp lemon juice
Amaretto Ice Cream
600ml double Cream
1 can condensed milk
1 tsp vanilla extract
1 tsp ground cinnamon
2 tbsp amaretto liquor
1. Prepare the ice cream in advance to fully set. Whip all the ingredients apart from the amaretto, until it reaches a firm but not fully whipped consistency, a bit like clotted cream. Stir through the amaretto and taste, adding more if you prefer. Spoon into an air tight container and leave to firm in the freezer, preferably overnight.
2. Tip all the dough ingredients to a food processor with a few drops of milk and blitz till it just comes together into a dough. Be careful not to overwork. Wrap the ball of dough in cling film and refrigerate for 30 minutes. When ready to use, roll out the dough onto a lightly floured surface, the thickness of a £1 coin. Carefully lift and press into a 22cm fluted, loose-bottom tart tin, trimming any dough that hangs off the edges. Patch up any cracks with the spare pastry. Return to the fridge to chill for 20 minutes.
3. Preheat the oven to 190C/170C fan/gas 3. Line the pastry with a sheet of baking paper and fill with rice or baking beans, pressing them into the corners. Bake in the oven for 20 minutes then remove the rice and baking paper before returning to the oven for another 10 minutes until the pastry case is golden.
4. Meanwhile, make the frangipane filling by combining the sugar and butter with an electric whisk until light and fluffy. Add the beaten egg and fold through the almond flour and spices.
5. Leave the pastry to cool slightly before pouring in the filling. Slice the peaches into thin wedges and arrange in a circle on the top of the filling, starting from the centre and slightly overlapping. Returning to the oven to bake for 25-30 minutes until golden and set.
6. Prepare the coulis by placing all the ingredients in a small saucepan over a medium heat. Bring to the boil, allow the sugar to dissolve, and cook until the cherries have completely softened, about 5 minutes. Leave chunky or transfer to a blender and blitz to a smooth puree. Leave to cool.
7. While the tart is cooling, gently melt the apricot jam in a small saucepan over a low heat. Brush all over the top of the tart. Leave to cool completely before turning out and serving.