Easy Peach Tart
Try this for a quick and simple crowd pleaser. Perfect for summer evenings.
Print Pin RateServings: 6
Ingredients
- 1 Ready rolled shortcrust pastry sheet
- 4 Peaches
- 60 g Golden caster sugar
- ½ tsp Cinnamon
- 20 g Butter melted
- 40 g Demerara sugar
- 100 g Apricot jam
Instructions
- Preheat the oven to 180C.
- Unroll the pastry sheet then pop a 20cm plate on top, cut around it to make a circle. Remove any excess pastry.
- Transfer it to a lined baking tray, lightly prick the surface with a fork. Place it into the fridge whist you prepare the peaches.
- Cut the peaches in half and de-stone them. Slice them to about 2mm thick.
- Place the peach slices into a mixing bowl and add the caster sugar and cinnamon. Toss to coat the peaches.
- Arrange the peaches into a rosette pattern.
- Brush the slices of peach with melted butter, then sprinkle over half of the demerara sugar.
- Bake it for 30 minutes.
- Whilst it is still warm glaze the peaches with warm apricot jam then sprinkle over the remaining demerara sugar.
- Serve it with crème fraiche and a drizzle of honey.
