Peach and Almond Bakewell Tart – Anthony Salemme

by Anthony Salemme, contributing chef

Serves 8

As we near the end of local stone fruit here is a simple recipe of Frangipane and peaches. You can substitute, plums, nectarines, mango.

1 pre-rolled 9” pastry shell, store bought is totally fine

1 can sweetened condensed milk

4 peaches, peeled and sliced

1 cup almond flour

3 eggs

1 Tablespoon lemon juice

1 Tablespoon almond extract

2 ounces sliced almonds, you can sometimes find small packages in the Latino spice section.

Spray a 9-inch tart pan with Pam and then place the pie shell in the pan and push the dough into the sides of pan.

In a bowl, toss the peaches with the lemon juice.

In another bowl mix the sweetened condensed milk, the eggs, almond flour and almond extract. Stir until smooth, the pour into pastry lined tart pan.

Next, arrange the peach slices in a circle, top with slice almonds.

Bake at 400F for 30 minutes until puffy and slightly brown.

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Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com