Peach caramel tart recipe

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A sweet, fruity twist on a classic tart filled with luxe crème pâtissière. See method

  • Serves 10
  • 45 mins to prepare and 45 mins to cook, 5 hrs 00 mins to cool
  • 368 calories / serving

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 butter
    • 50g (2oz) soft, dark brown sugar
    • 50ml double cream

Each serving contains

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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