SUM­MER STRAW­BERRY AND PEACH CHEESE­CAKE TART

Better Homes and Gardens (Australia) - - Summer Entertaining -

Prepa­ra­tion time 20 mins plus 1 hour rest­ing and 30 mins cool­ing Cook­ing time 35 mins Serves 8

250g tub spread­able

cream cheese

1 free-range egg, separated Finely grated zest of ½ lemon 1 tsp vanilla ex­tract

½ x 250g pun­net straw­ber­ries,

hulled, thickly sliced

1 large yel­low peach, stoned,

halved, thinly sliced

¼ cup caster sugar

1 Tbsp raw sugar Dou­ble cream, to serve

PAS­TRY

1½ cups plain flour,

plus ex­tra to dust ½ cup al­mond meal ¼ cup ic­ing sugar

mix­ture

Finely grated zest

of ½ lemon

Pinch of fine salt 100ml ex­tra vir­gin olive

oil, light flavour

2 Tbsp lemon juice 2 Tbsp iced wa­ter

STEP 1 To make pas­try, com­bine flour, al­mond meal, ic­ing sugar, zest and salt in a large bowl.

STEP 2 Pour in oil, juice and wa­ter, and mix with a wooden spoon un­til al­most com­bined. Trans­fer to a clean sur­face and use your hands to knead into a ball, then shape into a disc. Wrap in plas­tic wrap and re­frig­er­ate for 1 hour.

STEP 3 Pre­heat oven to 220°C fan-forced (240°C con­ven­tional). Put an empty large oven tray into oven to heat.

STEP 4 Mean­while, lightly dust dough with ex­tra flour, then roll out be­tween 2 sheets of bak­ing pa­per to form a rough oval, about 40 x 35cm. Re­move top sheet of pa­per and neaten pas­try edges with fin­ger­tips.

STEP 5 Com­bine cream cheese, egg yolk, lemon zest and vanilla in a medium bowl un­til smooth. Spoon into cen­tre of pas­try. Spread to coat, leav­ing a 5cm pas­try bor­der.

STEP 6 Put straw­ber­ries and peaches in a large bowl. Add caster sugar and toss. Dec­o­ra­tively ar­range fruit on top of cheese layer.

STEP 7 Gen­tly fold bare pas­try edges to­wards cen­tre of tart, par­tially cov­er­ing fill­ing. Lightly beat egg white and brush pas­try edge with a lit­tle egg white, then scat­ter with raw sugar. Care­fully trans­fer tart, still on the pa­per, onto the hot tray. Bake for 35 min­utes or un­til pas­try is golden brown. Set tart aside for 30 min­utes to cool, then serve with cream on the side.

Sum­mer straw­berry and peach cheese­cake tart

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