Peach caramel tart recipe

  • Serves 10
  • 45 mins to prepare and 45 mins to cook, 5 hrs 00 mins to cool
  • 368 calories / serving
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A sweet, fruity twist on a classic tart filled with luxe crème pâtissière. 

Put the flour, butter, icing sugar and 1 large egg yolk into a food processor and blend until the mixture first forms clumps and then comes together in a ball. If you need to add water, 1 tsp will be enough. Roll the pastry onto a lightly floured board, to 5mm (1⁄4in) thickness, and use to line a 25cm (10in) loose-based tart tin. Chill for 30 minutes.

Heat the oven to gas 5, 190°C, 170°C fan. Line the tart with nonstick baking paper and baking beans. Bake for 15 minutes. Remove the paper and beans, then bake for 5 more minutes. Leave to cool.

To make the crème pâtissière, heat the milk almost to boiling; leave to cool. In a bowl, whisk the egg yolks and brown sugar until thick and pale. Add the flour, cornflour and cinnamon; whisk until smooth.

Gradually whisk in the milk. Return the mixture to a clean pan and stir over a medium heat until it begins to thicken. Stir vigorously, turn the heat to low and simmer, stirring for 2-3 minutes, until thick. Remove from the heat, pour the mixture into the tart case and spread level. Chill for 4 hours.

For the topping, slice the peaches and arrange over the crème pâtissière. In a pan, gently heat the butter, brown sugar and double cream, until melted. Bring to the boil, cook for up to 1 minute, then cool for 2–3 minutes. Drizzle over the peaches.

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  • Ingredients

  • For the pastry

  • 200g (7oz) plain flour
  • 125g (4oz) unsalted butter
  • 30g (11⁄4oz) icing sugar
  • 1 large egg yolk
  • For the crème pâtissière

  • 350ml (12fl oz) full-fat milk
  • 4 large egg yolks
  • 50g (2oz) soft, light brown sugar
  • 15g (1⁄2oz) plain flour
  • 15g (1⁄2oz) cornflour
  • 1 tsp ground cinnamon
  • For the topping

  • 5-6 yellow peaches
  • 50g (2oz) butter
  • 50g (2oz) soft, dark brown sugar
  • 50ml (2fl oz) double cream
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  • Energy 1540kj 368kcal 18%
  • Fat 23g 33%
  • Saturates 13g 65%
  • Sugars 20g 22%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 38.2g Protein 6.1g Fibre 2.2g

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