FREE-FORM PEACH TART
Serves 6 to 8
EASY
GREAT VALUE
Preparation: 25 minutes, plus 1 hour’s chilling time
Cooking: 30 minutes
For the pastry: butter 200 g sour cream ¾ cup flour 240 g
For the filling: large, firm cling peaches 1 kg, sliced unsalted butter 30 g, melted sugar 2T
vanilla ice cream, for serving
1 To make the pastry, cream the butter and sour cream, then mix in the flour to make a soft dough. Wrap in clingwrap and chill for 1 hour, or until firm enough to roll. Roll out between 2 sheets of baking paper to form a 30 cm round. Return to the fridge while preparing the filling. 2 To assemble, place the circle of pastry on a baking tray. Remove the top sheet of baking paper.
3 Leaving a wide border – about 5 cm –
arrange the peaches on the pastry. Brush with melted butter and sprinkle with sugar. Fold the border of pastry over the peaches. 4 Bake at 190°C for 30 minutes, or until golden brown. Serve with vanilla ice cream. HEALTH-CONSCIOUS
WINE: Woolworths Spier Peachy
Chenin Blanc 2018