Fruity tarts hit the spot
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.