MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ruby Tandoh's Peach And Black Pepper Frangipane Tart Categories: Tarts Yield: 6 Servings MMMMM---------------------------PASTRY-------------------------------- 135 g Plain flour 75 g Butter 50 g Ground almonds 30 g Caster sugar 1 pn Salt 1 lg Egg Mascarpone; to serve MMMMM--------------------------FILLING------------------------------- 75 g Unsalted butter; softened 50 g Caster sugar 50 g Runny honey 1 ts Vanilla extract 1 Orange; zest of 100 g Ground almonds 1 lg Egg; +1 lg egg yolk 50 g Plain flour 1 ts Coarse black pepper; plus -extra for sprinkling 1/2 ts Baking powder 1 pn Salt; generous 2 lg Peaches; up to 3, skins left -on, cut into slim segments Peach and almond are made for one another, but they can verge on cloying if a third ingredient doesn't perk them up. Here, it's black pepper that adds that spark lending a little heat which, along with the brightness of the orange zest, sets the sweet frangipane and fruit into sharp relief. Rub the flour and butter together in a large bowl. Keep working the ingredients using your fingertips until no visible chunks of butter remain. Stir in the ground almonds, caster sugar and salt. Whisk the egg lightly, then add half of it to the flour mixture, cutting it into the dry ingredients. Continue adding until the dough begins to form in clumps. You shouldn't need more than of the egg. Once all the flour has been moistened, press the dough into a ball, flatten slightly and wrap in clingfilm. Refrigerate for 20 minutes or so, during which time the dough will become less sticky. Roll out the chilled dough on a lightly floured work surface until it's 26 to 27 cm in diameter big enough to line the base and sides of a 23 cm round tart or flan tin. You can also use a 20 cm round loose-bottomed cake tin, if that's all you have just bake the filled tart for slightly longer to cook the slightly deeper filling. Line the tin with the pastry, prick all over the base with a fork and place in the fridge to chill for at least 30 minutes (this'll reduce the risk of the pastry shrinking as it bakes). Meanwhile, set the oven to 200°C/400°F/gas mark 6. Beat the butter and sugar together until light and creamy, then stir in the honey, vanilla extract, orange zest, ground almonds, egg, and egg yolk. Combine the flour, pepper, baking powder, and salt in a separate bowl before adding to the almond mixture and folding gently until smooth. Spoon the filling into the chilled pastry case, then arrange the peach slices neatly on top in concentric circles and grind plenty of black pepper on top. Bake for 20 minutes in the preheated oven before reducing the temperature to 180°C/350°F/gas mark 4 and cooking for a further 25 minutes. The pastry should be crisp, the filling slightly risen and springy, and the peaches perfectly tender. Leave the tart to cool to room temperature in its tin. Serve barely warm, with sweetened mascarpone. Recipe by Ruby Tandoh Recipe FROM: MMMMM