Ingredients
Pastry
180 plain flour
60 gm icing sugar
50g almond meal
1 lemon, finely grated, rind only
100 gm butter, coarsely chopped
1 egg plus 1 yolk beaten
1 lemon, finely grated, rind only
100 gm butter, coarsely chopped
1 egg plus 1 yolk beaten
Filling
8 peaches
A big knob of butter
A handful of vanilla sugar
1 tsp cinnamon
1/2 tsp cardamom
1/2 cup cointreau (otherwise you could just use orange juice or another sweet liquor)
Method
Pastry
Combine flour, icing sugar, almond meal and lemon rind in a bowl.
Add butter and rub with fingertips until coarse crumbs form (1-2 minutes).
Add egg, mix until just combined (do not overwork), then shape into a disc, cover with plastic wrap and refrigerate for 2 hours.
Filling
Cut peaches in half. Take out the stone. Then slice peaches into 5mm disks.
Carefully place peach slices in a bowl.
Sprinkle with vanilla sugar and spices. Then pour over cointreau and let the peaches soak in the flavour. Preferably for a couple of hours.
After the peaches have been soaked, fry them batch by batch in butter, on a frying pan.
(That sounds sinful doesn't it).
Assembly
Preheat oven to 170C.
Roll dough to 5mm thick, then use to line a 24cm-diameter tart tin, trimming edges to fit.
Fill tart with peach slices. Work from the outside inwards, overlapping the slices as you go.
Bake until golden brown (40-45 minutes).
Cool completely on a wire rack, then serve with cream or ice cream.
A big knob of butter
A handful of vanilla sugar
1 tsp cinnamon
1/2 tsp cardamom
1/2 cup cointreau (otherwise you could just use orange juice or another sweet liquor)
Method
Pastry
Combine flour, icing sugar, almond meal and lemon rind in a bowl.
Add butter and rub with fingertips until coarse crumbs form (1-2 minutes).
Add egg, mix until just combined (do not overwork), then shape into a disc, cover with plastic wrap and refrigerate for 2 hours.
Cut peaches in half. Take out the stone. Then slice peaches into 5mm disks.
Carefully place peach slices in a bowl.
Sprinkle with vanilla sugar and spices. Then pour over cointreau and let the peaches soak in the flavour. Preferably for a couple of hours.
After the peaches have been soaked, fry them batch by batch in butter, on a frying pan.
(That sounds sinful doesn't it).
Assembly
Preheat oven to 170C.
Roll dough to 5mm thick, then use to line a 24cm-diameter tart tin, trimming edges to fit.
Fill tart with peach slices. Work from the outside inwards, overlapping the slices as you go.
Bake until golden brown (40-45 minutes).
Cool completely on a wire rack, then serve with cream or ice cream.
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