The sweetest peaches, crumbly pastry and creamy custard make this pretty fruit tart the ultimate summer pud. As our peaches are taste tested every week before picking, you'll be confident knowing that every bite is bursting with flavour from only the tastiest fruits.
- Grease a 23cm loose-bottomed fluted tart tin and line with the pastry. Trim the edges to fit, prick the base with a fork then chill for 30 mins.
- Preheat the oven to gas 6, 200°C, fan 180°C. Line the pastry with baking paper and fill with baking beans. Bake for 20 mins, remove the beans and paper and bake for 10 mins.
- Put the chopped peaches in a pan over a medium heat with 1 tbsp water and 50g sugar. Stir for 8 mins until softened. Blitz in a food processor to a smooth purée, then spread over the pastry.
- Heat the cream in a pan over a medium heat to just below boiling. Whisk the egg and yolks with the cornflour, cinnamon and 50g sugar in a large bowl.
- Slowly pour the hot cream over the egg mix, whisking continuously. Pour into the pan and cook for 6-8 mins, stirring, until the custard has thickened.
- Pour over the peach purée and arrange the sliced peaches on top. Bake for 20-25 mins until golden and set.
- Cool in the tin for 30 mins. Decorate with the nuts (if using). Serve at room temperature or chill until ready to serve.
There's no need to peel the soft fuzzy skin of the peaches, just halve and twist apart to remove the stone, then slice.