I made this last night and thought it turned out quite well. It is nice served as it is, but for the more adventurous it can also be served with a lavender infused crème fraîche.
-3 ripe peaches (white or yellow)
-125g ground almonds
-125g unsalted butter (softened)
-125g golden caster sugar
-1 x ready rolled shortcrust pastry (for desserts, to fit a 30cm diameter tart tin)
-200ml crème fraîche
-4 heads of lavender
1. Preheat the oven to 170°C (fan assisted, 190°C if not).
2. Prepare the lavender cream: mix the crème fraîche with the lavender 'buds' and put in the fridge to infuse.
3. Line the tart tin with the pastry, pushing it down firmly on the sides (some ready made ones come with greaseproof paper, but if it doesnt you may need to grease the tin first). Prick the base with a fork then cover with some more greaseproof paper, fill with baking beans and bake blind for 15 minutes.
4. Meanwhile cream the butter and sugar in a bowl. Then add the almonds, cream, and eggs and mix well. Put to one side.
5. Using a sharp knife, stone the peaches then slice into thin crescent shapes.
6. Take the tin out of the oven and remove the baking beans and greaseproof paper. Spread the almond mixture onto the base of the tart, then arrange the peach slices on top (I like a swirly pattern but this can be difficult to achieve!).
7. Bake in the oven for 30 minutes or until golden. Leave to cool then serve with the lavender cream.