This is a really delicious tart. It’s easy to make and dressed to impress.
Easy and dressed to impress she may be, but this tart is still a lady. Serve with a scoop of vanilla ice cream and drizzle with homemade raspberry coulis and let me introduce you to Peach Melba’s sophisticated cousin.
For this recipe, I use shop bought ready rolled puff pastry, but of course feel free to make your own. There’s no judgement here if you go the shop bought route though, you’ll have all that extra time to… get on with your life.
- 320g block ready-made all-butter puff pastry, already rolled or in a block
- Flour for dusting
- 4 x ripe peaches, stoned and cut into 6 wedges (see tip)
- 35g unsalted butter
- 6 tbsp. caster sugar
- 2tablespoon cinnamon
- 1 pinch of nutmeg
- 2 tablespoons vanilla extract, don’t bother buying the essence, its rubbish!
- Large knob of butter (about 20g)
- Mint sprigs
- 1 egg, beaten
- As always first things first, preheat the oven to 200°C/fan 180°C/gas 6.
- If you are more industrious than me you can plump for the puff pastry block. Plunk it down onto a lightly floured surface and roll it out so its about the thickness of an after eight, (or a pound coin). Roll into an oblong shape. If you don’t have a rolling pin, I’ve found a wine bottle works just as well…and I know you have one of them.
- Or if you are I just unwrap the pastry and tip onto a lightly floured surface.
- Now, fold/ roll around the edges so that it looks like this. I have to admit there is no exact method to doing this, but you want it to look like this.
- Now squish (technical term) down the centre so that it sticks. We are going for a rustic look, so no need to fret too much about it being perfect.
- Now take a fork and prick the centre of the pastry all over. This is a very satisfying thing to do. It also serves a purpose – prodding the pastry with the fork will help to stop the centre from puffing up.
- Now pop your pastry onto a lined baking sheet and bake for about 15 minutes until puffed up and golden. Mine in the photo was not quite as golden as it should have been…you can do better!
- Now, whilst the pastry is cooking, half the peaches and remove the stones. Now cut each half into four slices.
- Melt the knob of butter in a frying pan and pop your peaches into the foaming butter. Sprinkle on 4 tablespoons of caster sugar, 1 tablespoon of cinnamon, pinch of nutmeg and the vanilla.
Take a deep breath – it smells amazing!
- Cook gently for about 5 minutes until the peaches are tender and slightly caramelized
- Once the pastry has cooked, mix together 1 tablespoon of cinnamon and 2 tablespoons of caster sugar together.
- Now brush all over the pastry with the beaten egg and then sprinkle the edges with the cinnamon sugar mixture.
- Pop the pastry back in the oven for another 5 minutes until it’s golden and smells like doughnuts.
- Remove from the oven.
- Right, now everything is ready, so you have a few options: (1. Keep the peaches and the pastry separate until you are ready to serve. When you are ready just warm the peaches through in their pan and then tip onto the pastry base and serve) / (2. Use a slotted spoon to scoop the peaches onto the pastry – don’t make it too juicy. Then when you are ready to serve the tart, warm through in the preheated oven 200°C/fan 180°C/gas 6 for 10 minutes)
- I normally plump for option 1. as I like the contrast between the hot buttery peaches and the cooled pastry. Slide the pastry onto a wooden board and scatter some mint sprigs on top and dust with some icing sugar.
- Serve with a scoop of vanilla ice cream, or crème fraiche and drizzle with raspberry coulis.
- 300g/10½oz raspberries, you can use frozen too
- 2 tbsp. icing sugar
- 1 tbsp. lemon juice, or to taste
- Pop the raspberries, sugar and lemon juice into the bowl of a food processor and blend to a purée
- Set a sieve over a clean bowl and rub the purée through to remove the raspberry pips. Taste and add more sugar if required.
- Cover with cling film and set aside until needed.
- (If you don’t have a food processor, heat the berries gently with the icing sugar and then push the berries through the sieve into a bowl and stir in the lemon juice)
“You can be the ripest, juiciest peach in the world, and there’s still going to be somebody who hates peaches” Dita Von Teese