PEACH AND HYSSOP TART

Both the flowers and the leaves are edible and are traditionally used in sweet and savoury dishes.

Preparation 30 minutes, plus chilling Cooking 25 minutes Serves 4

4 SMALL BRANCHES OF HYSSOP

2 PEACHES OR NECTARINES, HALVED, STONED AND THINLY SLICED

1 TBSP VANILLA SUGAR

MILK, FOR BRUSHING

FOR THE PASTRY

130G PLAIN FLOUR

65G COLD BUTTER, DICED

35G SOFT LIGHT BROWN SUGAR

1 SMALL EGG YOLK, MIXED WITH 1 TBSP COLD WATER

1

To make the pastry, rub together the flour and butter with your fingertips until it is the consistency of fine breadcrumbs (you can also do this in a food processor). Stir in the sugar. Stir in enough of the egg yolk mixture with a flat-bladed cutlery knife until the mixture clumps together. Bring the pastry together with your hands into a ball. Knead briefly on a lightly floured worktop until smooth. Flatten into a disc, wrap in baking parchment and chill until firm but still pliable enough to roll out.

Preheat the oven to 180°C (160°C fan oven) gas mark 4. Roll out the pastry on a lightly floured worktop to an 18cm-20cm circle. Transfer to a baking sheet. Prick the base with a fork, leaving a 2-3cm border.

Spread half of the hyssop leaves and flowers within the border of the pastry. Arrange the fruit slices in a spiral pattern over the top. Sprinkle with the remaining hyssop leaves and flowers on top, followed by the vanilla sugar. Fold over the edges of the pastry to create a ‘crust’.

Brush the ‘crust’ with milk and bake in the oven for 20-25 minutes until the pastry is golden and the fruit just tender. Serve warm with clotted cream or ice cream.

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