Individual peach and almond tartlets

Recipe from: 5/4/1989 12:00:00 AM
Ingredients 19
Servings 8
Time

Ingredients

  • CRUST
  • 90
    g
    margarine
  • 80
    g
    castor sugar
  • 1
    egg
  • 1
    egg yolk
  • 240
    g
    cake flour
  • few drops almond essence
  • FILLING
  • 250
    g
    cream cheese
  • 60
    g
    castor sugar
  • 12
    ml
    cake flour
  • 1
    egg
  • 1
    egg yolk
  • 5
    ml
    grated lemon peel
  • ICING
  • 200
    g
    sugar
  • 250
    ml
    water
  • 4
    ripe yellow peaches, peeled, stoned and sliced
  • custard powder
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Beat the margarine and castor sugar together until pale and creamy. Add the egg and egg yolk. Beat well. Add the cake flour and mix to form a smooth dough. Flavour with almond essence. Shape into a ball and chill for 30 minutes. Roll out the dough into a 5 mm thick circle and use to line eight 10 cm loose-bottomed tart tins. Chill slightly. Line the pastry with waxed paper and fill with uncooked rice or dried beans. Bake for 15-20 minutes. Cool and remove the waxed paper and rice or beans. Mix all the ingredients for the filling and pour into the prepared crusts. Bake for 15 to 20 minutes at 160 ºC (325° F). Remove from the oven and cool. Bring the sugar and water to the boil, then boil the peach slices in the syrup until glazed. Arrange on top of the tartlets. Thicken the syrup with custard powder and pour over the peach slices. Makes 8 tartlets.
 

Read more on: bake  |  fruit
 

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