Peach tart

Katie and Giancarlo Caldesis cook up a taste of summer with these sunny peach tarts
By Giancarlo and Katie Caldesi
Peach tart
  • Rating:
  • Serves: 8
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes plus 20 minutes chilling
  • Effort: easy

Ingredients

  • 175 g 00 or plain flour, plus extra for dusting
  • 100 g caster sugar
  • 1/2 orange or lemon, zest only
  • 1 vanilla pod, split, seeds scraped out
  • 50 g lard, (if not using, substitute with another 50g butter)
  • 50 g butter, at room temperature, plus extra for greasing
  • 2 egg yolks
  • 1 tbsp milk

For the custard

  • 300 ml milk
  • 1 vanilla pod, split, seeds scraped out
  • 2 egg yolks
  • 40 g caster sugar
  • 20 g cornflour
  • 125 ml double cream, softly whipped

To decorate

  • 2 yellow peaches, peeled, stone removed, thickly sliced
  • apricots, glaze or jam (optional)

Method

1. Grease a 25cm/10in loose-bottomed tart tin with butter and dust with flour, tapping off any excess.

2. For the pastry: place the flour, sugar, orange or lemon zest, vanilla seeds, lard and butter into a large bowl and rub together with your fingertips until the mixture resembles fine breadcrumbs.

3. Mix in the egg with your hands, until the mixture forms a smooth dough. Add the milk if the dough is too dry. Roll into a ball and wrap in cling film, then chill in the fridge for 20 minutes.

4. Preheat the oven to 180C/gas mark 4.

5. Place the dough in between two layers of greaseproof paper and roll out to a thickness of 5mm. Use to line the prepared tart tin and lightly prick the base all over with a fork.
6. Bake the tart in the oven for 15-20 minutes, or until golden-brown. Remove from the oven and allow to cool.

7. For the filling: place the milk into a heavy-based saucepan with the vanilla pod and seeds and bring to a gentle boil.

8. Whisk together the egg yolks, sugar and cornflour in a bowl until well combined. When the milk has reached the boil, remove from the heat immediately and slowly whisk into the egg yolk mixture until half of the milk is incorporated.

9. Pour the egg yolk mixture back into the pan of the remaining milk. Cook over a low heat for 4-5 minutes, stirring continuously, or until the mixture has thickened enough to coat the back of a wooden spoon. Remove from the heat and transfer to a cold bowl. Cover the surface of the custard with cling film or damp baking parchment to prevent a skin from forming on the custard. Allow to cool, then discard the vanilla pod and fold in the whipped cream.

10. Fill the pastry case with the custard and top with the sliced peaches. Either pile fruits on top or start at outside laying slices in to make concentric circles. Brush with warmed apricot glaze or jam if using.

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