Tasty peach cus­tard tarts

Broome Advertiser - - Lifestyle -

Prepa­ra­tion 12 min­utes

Cook­ing 15 min­utes

Serves 6


100g but­ter

1 1⁄3 cups plain flour

1 1⁄2 tbsp sugar

1⁄3 cup ground al­monds

2 tbsp water Fill­ing

3 eggs

1⁄3 cup sugar

150ml thick­ened cream

2 tsp grated le­mon rind

3 small peaches, peeled, cut into 1cm cubes


Pas­try: Pre­heat 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 6cm x 12cm loose bot­tomed tart tins. Bake for 10 min­utes or un­til firm, gen­tly press­ing down the cen­tre half­way through if the pas­try rises.

Fill­ing: Whisk eggs, sugar, cream and le­mon rind un­til com­bined. Spoon into the pas­try shells. Bake for 5 min­utes. Di­vide 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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