peach and almond frangipane

I'm lucky that, as a diabetic, I'm not cursed with too great a sweet tooth, but there are times when I want nothing more than something delicious and treatish. What is a worse enemy to me than a sweet tooth, though, is an insatiable love of baking. How tricky it is to bake and not eat. I find the only way to have a strong will power is to give the fruits of my cooking labour away just as soon as they're removed from the oven.

This tart is for dessert tomorrow night and I feel reasonably confident that, as it's to be shared between a group, I will be restrained enough to have only a small piece. That being said, this truly is a virtuous adaptation of the recipe, so I think I can enjoy it guilt free. I used all organic ingredients, and have reduced the sugar, and incorporated spelt flour for plain. I just hope it tastes as delicious as it is virtuous!

NB, as to the gluten free nature of this tart, two people I know who are strictly gluten intolerant find spelt flour is acceptable to their digestive systems. HOWEVER, it does contain gluten, so please check with any GF or coeliacs before you serve this to them.

You will need:

For the pastry:

180g spelt flour

pinch of baking powder

100g butter, cubed

1 egg, beaten

Tablespoon caster sugar (your could probably substitute honey, I will next time)

For the tart:

120g almond meal

100g butter

1/4 cup caster sugar (about 50g)

2 eggs

2 peaches

1 generous tablespoon honey

What to do

Preheat oven to 180'c.

In a food processor, combine the butter, spelt flour and baking powder until the mix resembles breadcrumbs. Add the sugar and egg and quickly mix until it comes together as a dough. Wrap in cling film and refrigerate until it begins to firm slightly.

Once it has firmed, roll out flat and fit into a tart tin with a loose base. Bake at 180'c for 15 minutes, until golden brown. Remove from oven and leave to cool slightly.

Using an electic beater, mix the butter (softened to room temp) with the sugar until pale and fluffy. Add an egg, beat until combined, then add another egg. Add the almond meal and finish beating. You should have a batter with a reasonably sloppy consistency.

Slice the peaches in half and remove the stone, then slice into thin wedges.

Pour the almond-meal batter on top of the baked pastry, and then, moving quickly, place the wedges of peach (substitute any other stone fruit as desired - raspberry and white choc also divine) in circles around the tart. Bake for approximately 50 minutes then drizzle honey over the top. Turn oven off and return the tart, to set in cooling-oven for a further 15 minutes, to firm the almond meal. It is supposed to be moist and crumbly, so don't worry if it seems loose, so long as it is browned lightly on top.

Happy baking!