Glazed French Peach Tart

Updated at: Mon, 11 Sep 2023 12:47:50 GMT

Step 1

You will need a 28cm (11in) fluted loose-bottomed tart tin.

Step 2

First make the pastry. Measure the flour, butter and icing sugar into a food processor. Whiz until

Step 3

breadcrumb stage. Add the egg and whiz again until a ball is formed.

Step 4

Dust a worktop with flour and roll out the pastry as thinly as possible to a little bigger than the tin. Line the tin with the pastry up the sides, forming a small lip around the edge. Prick the base with a fork and chill in the fridge or freezer for 30 minutes.

Step 5

Preheat the oven to 200°C/180°C Fan/Gas 6.

Step 6

Line the pastry case with non-stick baking paper and fill with baking beans. Bake blind for 15 minutes, then remove the paper and the beans and bake for another 5–10 minutes, until the pastry is pale golden and crisp. Set aside to cool and lift out the baking beans and

Step 7

non-stick baking paper.

Step 8

Meanwhile, to make the crème pat, place the egg yolks, sugar and flour in a large bowl. Whisk, using an electric whisk, until the mixture is thick and pale.

Step 9

Heat the milk in a saucepan until scalding. Slowly pour the milk into the bowl and continue whisking until smooth.

Step 10

Pour back into the saucepan, add the vanilla and stir constantly over a medium heat until just boiling and the mixture is at thickish ribbon stage (see Tip).

Step 11

Spoon into a bowl, cover the surface with non-stick baking paper to stop a skin forming and leave to cool.

Step 12

When the crème pat is cold, fold in the whipped cream. Set aside and chill until needed.

Step 13

To poach the peaches, measure 200ml (1/3 pint) water and the caster sugar into a wide-based saucepan. Stir to dissolve the sugar, then bring up to the boil and boil for 2 minutes.

Step 14

Turn down the heat, add the peach slices and simmer gently for a few minutes, until the peaches are just soft, but not falling apart. Strain the peach slices from the syrup and leave to cool completely.

Step 15

Place the apricot jam in a small saucepan. Place over a low heat and stir until smooth and runny.

Step 16

Fill the pastry case with the cold crème pat, spreading to the edges. Arrange the slices of peach overlapping in a neat spiral on top. Brush the peach slices and pastry edges with the apricot glaze and place in the fridge for 30 minutes to set before serving.

Step 17

Cut into wedges and serve at room temperature.

Step 18

Can be made up to 8 hours ahead.

Step 19

Not suitable for freezing.

Step 20

When making the crème pat, ribbon stage is when you lift the beaters and there is a trail of mixture visible like a ribbon.

Step 21

Use the leftover egg whites to make meringues.

0 liked

0 disliked