Peach tart

Recipe from: 12/14/2000 12:00:00 AM
Ingredients 8
Servings 8


  • 90
    white sugar
  • 15
  • 400
    frozen shortcrust pastry, defrosted
  • 450
    fresh peach slices
  • 3
    finely grated orange rind
  • 1
    ground cinnamon
  • 1
    extra-large egg yolk
  • 15


Preheat the oven to 200 ºC and butter a large baking tray or spray with non-stick spray. Line the baking tray with aluminium foil and butter or spray. Mix the sugar and cornflour in a small dish. On a lightly floured surface, roll out the dough until slightly thinner and line the baking tray with the pastry. Pat the peach slices dry with paper towels. Sprinkle the sugar and cornflour mixture over the peach slices and mix to coat the fruit. Sprinkle the orange rind and cinnamon over the fruit and spoon on top of the pastry, leaving a 7 cm edge all round. Sprinkle any leftover sugar over the fruit. Beat the egg yolk and water together. Fold the pastry edges over the fruit and brush with the egg mixture. Bake for 25 to 30 minutes or until the pastry is golden brown and the fruit starts bubbling. Allow to cool slightly on the baking sheet before carefully transferring to a serving platter. Serve lukewarm or at room temperature with a dollop of stiffly whipped cream or plain yoghurt.

Read more on: bake  |  fruit

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