This is a recipe from today’s Sunday Times. It’s meant to be made with peaches, but my apricots were ripe and the peaches weren’t…The oven at the cottage, as per usual, was far too hot – needs to be on at 140 degrees there and only done for 20 mins tops.
Knob of butter
2 tbsp plain flour, sifted, plus extra for the dish
1 large ripe peach, each half sliced into six, or 4 apricots, sliced each into six
2 handfuls blackberries
100g caster sugar, plus 1 tbsp
3 eggs
1/4 tspn vanilla extract
Pinch of salt
2 tbsp ground almonds
110ml double cream, plus more to serve
1 handful flaked almonds
icing sugar
Pre-heat the oven to 180 degrees, gas 4. Generously butter a 23cm tart tin or similar dish. Scatter flour over the surface and shake out the excess. Arrange the fruit in the tin and scatter over one tablespoon of caster sugar.
With electric beaters, whisk 100g sugar, the eggs, vanilla essence and salt together for five minutes, or until the mixture leaves a ribbon on the surface when you lift the whisk. Gradually fold in the flour and the ground almonds.
In another bowl, whip the cream until it forms soft peaks. Using a large metal spoon, carefully fold it into the egg mixture until evenly mixed, but without losing the air.
Pour the batter over the fruit, scatter the flaked almonds over the top and bake for about 25 minutes until puffed up and just set. Remove and leave to stand for five minutes. Sprinkle with icing sugar before eating with cream.
With thanks to Lucas Hollweg and the Sunday Times.
Sarah Venning's recipes 