• 500g shortcrust pastry block
  • 150g unsalted butter
  • 100g caster sugar
  • 1 teaspoon Taste the Difference French bitter almond essence
  • 3 medium free range Woodland eggs, beaten
  • 150g ground almonds
  • 2 tablespoons plain flour
  • 100g shelled pistachios
  • 2 peaches, stoned and sliced
  • 8 small scoops (about 480g) Cornish vanilla ice cream


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas mark 4.

  2. 2

    Roll out the pastry and use to line a 23cm tart tin. Chill in the fridge for 10 minutes.

  3. 3

    Place the tin on a baking sheet, line the pastry case with greaseproof paper and fill with baking beans (or uncooked rice). Bake in the oven for 15 minutes, then remove the beans or rice and cook for a further 5 minutes, until just golden.

  4. 4

    Meanwhile, whisk together the butter, sugar and almond essence, then slowly add in the beaten eggs. Fold in the almonds, flour and most of the pistachios (reserving some for a garnish), and spoon into the tart case.

  5. 5

    Arrange the peach slices in concentric circles on top of the almond mixture then bake for 40-45 minutes, until golden.

  6. 6

    Slice and serve with the ice cream. Finely chop the reserved pistachios and sprinkle over the top.

  7. 7

    Cook's tip: Don't panic if you haven't got a tart tin, you can buy one from our Sainsbury's baking range.

Nutritional Details

Each serving provides
  • Energy 2998kj 716kcal 36%
  • Fat 50.1g 72%
  • Saturates 21.9g 110%
  • Sugars 28.5g 32%
  • Salt 0.5g 8%

% of the Reference Intakes

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