Peaches and Frangipane tart with rosemary and honey ice-cream

Fidelma Boyce's dish from the ice-cream and sorbet flavour challenge in MasterChef Ireland 2012


  • donut peaches

  • 120 g plain flour
  • 80 g butter
  • 1 egg
  • 1 tsp vanilla essence
  • zest of ¼ lemon
  • 50 g icing sugar

  • 5 egg yolks
  • 200 ml milk
  • 100 g caster sugar
  • 250 ml cream
  • 1 tblsp honey
  • rosemary
  • 100 g caster sugar
  • 200 ml water

  • 60 g icing sugar
  • 60 g ground almonds
  • 1 egg
  • 20 g flour

  • 50 g skinned almonds
  • 50 g caster sugar


  1. Make stock syrup by boiling caster sugar and water.
  2. Add the rosemary to the stock syrup and boil.
  3. Make custard for ice-cream by whisking the egg yolk and sugar together.
  4. Boil the milk in the saucepan.
  5. Flavour the milk with the rosemary, stock syrup from the rosemary and the honey.
  6. Add the milk to the custard mix.
  7. Then transfer this to a saucepan and heat to 65°C. Transfer the custard mix to fridge and cool to 5°C.
  8. Once cooled to 5°C mix in the cream and transfer to the ice-cream maker for 8 minutes. Set in freezer.
Make pastry
  1. Sieve icing sugar and flow together. Stir in the grated lemon zest
  2. Rub in butter to mixture
  3. Combine with egg yolk and vanilla essence
  4. Lightly knead the dough and set aside to rest in fridge
  5. Once cooked in fridge roll the pastry and press into tins
  6. Leave the tins to rest in fridge
  7. Cook at 180°C and bake blind for 12 minutes
  8. Remove the baking beans and brush the base with eggs. Return to the oven for 5-10minutes until golden
  1. Combine flour, icing sugar, ground almond, egg to a plate
  2. Pipe this onto pastry case
  3. Bake this in the pastry case for 10-15 minutes
  4. Thinly slice the peaches
  5. Place these on top of the frangipane
  6. Return to the oven for 10 minutes
  1. Put almonds and sugar in a pan
  2. Dissolve the sugar and wait till it turns to caramel
  3. It is done when almonds pop
  4. Place on a baking tray and allow to cool
  5. Put this in a blender and pulse to a fine grain
  6. Place on a plate and sprinkle the tart with the praline.

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