Tarta De Melocoton (Peach Tart)

• 1 jar calanda peach
• 4 12 ounces butter
• 3 egg yolks
• 3 ounces sugar
• 7 ounces flour
• 1 teaspoon baking powder
• butter, for greasing the tin
• flour, for the tin
• 3 egg whites
• 7 ounces sugar
• 9 ounces peeled ground almonds
• 1 lemon, zest of

1. Work the butter with the sugar to form a paste.
2. Add the egg yolks one by one and finally the flour mixed with the baking powder.
3. Grease a 9 inch tart pan with a removable base and sprinkle with flour.
4. Line the base and walls with the pastry.
5. Beat the egg whites with the sugar until stiff.
6. Add the lemon zest and gently fold in the ground almonds.
7. Drain the peaches and slice.
8. Place half the slices on the pastry base and cover with the almond meringue.
9. Bake in the oven at 350 degrees F for half an hour.
10. Remove and arrange the rest of the peach slices on top.
11. Bake for a further half hour.
12. Cover with a sheet of aluminum foil or greased paper to prevent burning.

calanda peach, butter, egg yolks, sugar, flour, baking powder, butter, flour, egg whites, sugar, ground almonds, lemon

Taken from www.food.com/recipe/tarta-de-melocot-n-peach-tart-426357 (may not work)