Peach, Raspberry and Almond Tart

I love peaches. Always eat them fresh. Never ever cooked with them.
But then I saw Fruit of the Month is Peaches.
So this Is my entry for the AFAM-October hosted by Manasi Desai of Fun and Food

I have been searching for fresh peaches to make this wonderful Tart. But in Vain the season for peaches are long gone here. I even went to three different supermarkets, still coudn't find them fresh. In the end i decided to do with tinned peaches.

But for sure next year in summer I am going to make this tart again with fresh peaches.
I like the tart but my husband loved it. He even said oh!!! you can't buy this in a cake shop.They never have them like this.
He even said it was so nice that I should have done it for sunday afternoon coffee. But hey i was impatient coudn't wait till sunday.
It was a delicate tart combinig fresh summer fruits ( even though the summer is long gone) with almonds.

Few of the ingridients. I used reday made pastry

All ready to go to the oven

This is how it was looking straight out of the oven

Here is my peach dessert

Ingredients
grated zest and juice of 1 large orange
1 tbsp caster sugar
6 peaches, peeled and cut into slices
150gm Raspberries
25 cm dessert pastry tart shell, blind-baked ( I used ready made pastry)

For the Frangipane
white of 2 large eggs
90 gm sugar
90g ground almonds
3 tbsp Amaretto or light rum

To serve
Whipp 200 ml cream with 1 tbsp of vanilla essence and 2 tbsp of icing sugar

Preheat the oven to 170°C/gas 3.
Add the orange zest and juice to the caster sugar in a small pan and bring to the boil.
Place the peaches and raspberries in a bowl, pour in the hot orange syrup and set aside.

To make the frangipane, whisk the egg white until stiff, then fold in the sugar, ground almonds and Amaretto or rum.
Fold the peach mixture into the frangipane and pour into the tart shell.
Bake the tart in the oven at 170c for 40 minutes.

Serve warm with a generous spoonful of Whipped Cream and a dusting of icing sugar.