A truly scrumptious tart with seasonal peaches and juicy lemons, perfect for a dinner party with friends.
Use the ready-rolled pastry to line a 23cm (8in) deep, fluted flan tin. Trim the edges, then press the pastry gently into the tin, allowing the pastry to rise up over the edge. Chill for 10 minutes while making the filling. Preheat oven to Gas Mark 4, 180°C, fan 160°C.
Place the sugar, eggs and lemon juice into a large jug and mix together well. Place the lined tin onto a baking sheet. Pour the mixture into the pastry case, then carefully arrange the peach slices on top in a pinwheel pattern, so that it sits in the filling. Gently lift the baking sheet into the oven and bake the tart for 20-25 minutes until the edges are golden brown and the topping has set.
Serve either warm or cold with crème fraîche and a scattering of demerara sugar.
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