GLAZED FRENCH PEACH TART
This dessert is as impressive as it is delicious! The recipe works just as well with nectarines or apricots. It takes a little time to do but is so worth it, and is a dish you will be proud of.
SERVES 8-10
● 55g (2oz) caster sugar
● 8 large peaches, halved and thinly sliced
● About 75g (3oz) apricot jam
FOR THE PASTRY
● 175g (6oz) plain flour, plus extra for dusting
● 115g (4oz) butter, cubed
● 3tbsp icing sugar
● 1 egg, beaten
FOR THE CRÈME PÂTISSIÈRE
● 6 egg yolks
● 115g (4oz) caster sugar
● 55g (2oz) plain flour
● 1tbsp cornflour
● 500ml (18fl oz) full-fat milk
● 1tsp vanilla extract
● 100ml (3½fl oz) pouring double cream, lightly whipped
You will need a 28cm (11in) fluted loose-bottomed tart tin.
First make the pastry. Measure the flour, butter and icing sugar into a food processor. Whizz until breadcrumb stage. Add the egg and whizz again until a ball forms.
Dust a worktop with flour and roll out the pastry as thinly as possible to a little bigger than the tin. Line the tin with the pastry up the sides, forming a small lip around the edge. Prick the base with a fork and chill in the fridge or freezer for 30 minutes.
Preheat the oven to 200°C/ fan 180°C/gas 6.
Line the pastry case with non-stick baking paper and fill with baking beans. Bake blind for 15 minutes, then remove the paper and the beans and bake for another 5-10 minutes, until the pastry is pale golden and crisp.
Set aside to cool, and lift out the baking beans and non-stick baking paper.
Meanwhile, to make the crème pâtissière, place the egg yolks, sugar, flour and cornflour in a large bowl. Whisk, using an electric whisk, until the mixture is thick and pale. Heat the milk in a saucepan until scalding. Slowly pour the milk into the bowl and continue whisking until smooth. Pour back into the saucepan, add the vanilla and stir constantly over a medium heat until just boiling and the mixture is at thickish ribbon stage (when you lift the spoon or beaters they should leave a trail of mixture visible like a ribbon).
Spoon into a bowl, cover the surface with non-stick baking paper to stop a skin forming and leave to cool. When the crème pâtissière is cold, fold in the whipped cream. Set aside and chill until needed.
To poach the peaches, measure 200ml (7fl oz) water and the caster sugar into a wide-based saucepan. Stir to dissolve the sugar, then bring up to the boil and boil for 2 minutes.
Turn down the heat, add the peach slices and simmer gently for a few minutes, until just soft, but not falling apart. Strain the peach slices from the syrup and leave to cool completely.
Place the apricot jam in a small saucepan. Place over a low heat and stir until smooth and runny.
Fill the pastry case with the cold crème pâtissière, spreading to the edges. Arrange the slices of peach overlapping in a neat spiral on top. Brush the peach slices and pastry edges with the apricot glaze and place in the fridge for 30 minutes to set before serving. Cut into wedges and serve at room temperature.