Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 2
Dietary
Vegetarian
Ingredients
For the almond tart
- 100g/3½oz unsalted butter, softened
- 100g/3½oz caster sugar
- 2 free-range eggs
- 100g/3½oz ground almonds
- 1 x 8cm/3in baked sweet pastry case
- flaked almonds, to garnish
- amaretto, for drizzling
For the roasted peaches
- 1 vanilla pod, halved, seeds removed
- 3 tbsp caster sugar
- 4 peaches, halved, stones removed
- 100ml/3½fl oz amaretto
- 2 tbsp apricot jam, warmed
For the liquorice ice cream
- 250ml/9fl oz whole milk
- 100g/3½oz liquorice
- 100g/3½oz soft dark brown sugar
- 6 free-range egg yolks
- 250ml/9fl oz double cream
Method
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To make the almond tart, preheat the oven to 200C/180C Fan/Gas 6.
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Beat the butter and sugar together in a stand mixer until light and fluffy. Add the eggs one at a time, beating in as you go. Stir in the almonds and mix well.
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Fill the pastry case, scatter over some flaked almonds and bake for 25–30 minutes, until cooked through. Remove from the oven and drizzle with amaretto. Brush with the apricot jam.
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To make the roasted peaches, place the sugar and vanilla pod in a spice grinder and blend until smooth. Place the peaches in a roasting tin and sprinkle over the sugar. Drizzle with amaretto and bake for 30 minutes, basting occasionally.
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To make the liquorice ice cream, heat the milk and liquorice together over a medium heat, stirring until the liquorice has melted.
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Mix the egg yolks and sugar together in a bowl. Pour in the flavoured hot milk, stirring as you pour. Return to the pan and stir over a medium heat until thickened.
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When thick, pour in the double cream, then strain into an ice cream maker and churn until set.
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To serve, place the tart on a serving plate, a few peaches on top and spoon over some ice cream.