Friday - - Recipe Cards -

Prep time 35 mins Cook­ing time 30 mins Serves 8-10 Ic­ing sugar or mint leaves, to dec­o­rate FOR SHORTCRUST PAS­TRY: 2¼ cups cake flour ¾ cup ic­ing sugar Salt, a pinch Bak­ing powder, a pinch 125g cold but­ter, cubed 1 egg yolk 2 tsp ice-cold wa­ter, plus ex­tra Fresh lemon juice, a dash FOR THE FILL­ING, MIX: 5 juicy peaches, pits re­moved and sliced into thin wedges 5 tbsp brown sugar 1 tsp cin­na­mon The seeds from half a vanilla pod OR 1 tsp vanilla essence Pulse the dry in­gre­di­ents in a food pro­ces­sor un­til mixed. Add but­ter cubes and pulse un­til it re­sem­bles bread­crumbs. Whisk egg yolk, wa­ter and lemon juice to­gether and add to the crumb mix­ture. Pulse un­til the bat­ter comes to­gether in a ball. (If too dry, add a few more drops of ice-cold wa­ter). Turn out on cling film, cover and re­frig­er­ate for at least 30 min­utes. Pre­heat oven to 200ºC. Line a bak­ing tray with a sheet of greased bak­ing pa­per. Re­move the pas­try from the re­frig­er­a­tor and roll out into a 2mm-thick disc on a flour­dusted sur­face. Place on the bak­ing tray. Pack the fill­ing in the cen­tre of the dough (in a square or cir­cle of about 15cm). Fold the sides over the fill­ing in a way that the fill­ing still shows in the cen­tre. Bake for about 30 min­utes, or un­til the pas­try is golden brown and crispy and the peaches are bub­bling. Re­move from the oven and let it cool down. Re­move care­fully from the bak­ing pa­per and place on a plat­ter. Sift ic­ing sugar over and dec­o­rate with fresh mint leaves. Serve warm or at room tem­per­a­ture.

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