less than 30 mins
30 mins to 1 hour
By Matt Tebbutt
For the almond tart
- 100g/3½oz unsalted butter, softened
- 100g/3½oz caster sugar
- 2 free-range eggs
- 100g/3½oz ground almonds
- 1 x 8cm/3in baked sweet pastry case
- flaked almonds, to garnish
- amaretto, for drizzling
For the roasted peaches
- 1 vanilla pod, halved, seeds removed
- 3 tbsp caster sugar
- 4 peaches, halved, stones removed
- 100ml/3½fl oz amaretto
- 2 tbsp apricot jam, warmed
For the liquorice ice cream
- 250ml/9fl oz whole milk
- 100g/3½oz liquorice
- 100g/3½oz soft dark brown sugar
- 6 free-range egg yolks
- 250ml/9fl oz double cream
To make the almond tart, preheat the oven to 200C/180C Fan/Gas 6.
Beat the butter and sugar together in a stand mixer until light and fluffy. Add the eggs one at a time, beating in as you go. Stir in the almonds and mix well.
Fill the pastry case, scatter over some flaked almonds and bake for 25–30 minutes, until cooked through. Remove from the oven and drizzle with amaretto. Brush with the apricot jam.
To make the roasted peaches, place the sugar and vanilla pod in a spice grinder and blend until smooth. Place the peaches in a roasting tin and sprinkle over the sugar. Drizzle with amaretto and bake for 30 minutes, basting occasionally.
To make the liquorice ice cream, heat the milk and liquorice together over a medium heat, stirring until the liquorice has melted.
Mix the egg yolks and sugar together in a bowl. Pour in the flavoured hot milk, stirring as you pour. Return to the pan and stir over a medium heat until thickened.
When thick, pour in the double cream, then strain into an ice cream maker and churn until set.
To serve, place the tart on a serving plate, a few peaches on top and spoon over some ice cream.