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Recipes Dessert
Peach & Almond Tart

Win more fans with this easy to make tart dessert. You will need a pre-baked short crust pastry case in the pan for this recipe. Frozen ready made shortcrust pastry can be found in most supermarkets.


  • 1 x 410 g can Rhodes Quality Peach Halves in Syrup
  • 125 ml Marie biscuit crumbs
  • 90 ml (6 T) Frangelico or Amaretto liqueur
  • 5 ml (1 t) almond essence
  • 65 ml soft butter
  • 125 ml soft brown sugar
  • 3 jumbo eggs
  • 125 ml ground almonds
  • 1 x 22 cm short crust pastry case, pre-baked (in the pan)
  • 125 ml Rhodes Quality Apricot Jam
  • 125 ml slivered almonds



  1. Drain the Rhodes Quality Peach Halves and place the peaches with their cavities facing downwards on a board.
  2. Now, make several deep slices into the top of each peach half, pat the peaches dry with paper towel and set aside until needed.
  3. Next, place the biscuit crumbs in a bowl and add the liqueur and almond essence.
  4. Mix well and set aside.
  5. Cream the butter and sugar and add the eggs one at a time, beating well after each addition.
  6. Add the liqueur-soaked crumbs and ground almonds and mix well.
  7. Spread the pastry with the Rhodes Quality Apricot Jam and spoon in a little filling.
  8. Arrange the peaches onto the filling, cavities facing downwards.
  9. Now add the rest of the filing and sprinkle with the almonds.
  10. Bake for 20 – 25 minutes in a preheated oven at 190°C or until golden and cooked.

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