Fruity tarts hit the spot

Pilbara News - - Lifestyle -

Prepa­ra­tion: 12 min­utes Cook­ing: 15 min­utes Serves: 6 In­gre­di­ents 100g but­ter 11⁄3 cups plain flour 11⁄2 tbsp sugar 1⁄3 cup ground al­monds 2 tbsp wa­ter Fill­ing: 3 eggs 1⁄3 cup sugar 150ml thicken cream 2 tsp grated lemon rind 3 small peaches, peeled, cut into 1 cm cubes

Method For the pas­try: Pre-heat oven to 200C. Rub but­ter into the com­bined flour, sugar and al­monds. Add wa­ter, mix well. Knead to­gether on a lightly floured sur­face un­til com­bined. Di­vide into 6 por­tions and roll each out to fit the base and sides of 6 x 12 cm loose-bot­tomed tart tins. Bake for 10 mins or un­til firm, gen­tly press­ing down the cen­tre half­way through if the pas­try rises. For the fill­ing: Whisk the eggs, sugar, cream and lemon rind un­til com­bined. Spoon into the pas­try shells, bake for 5 min­utes. Di­vide the peach pieces be­tween the tarts, press them into the cus­tard. Bake for 10 min­utes or un­til just set. Stand 5 min­utes be­fore turn­ing out to cool.

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