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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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My family and friends just love this tart and I even receive orders! It is just marvelous for the sweet tooth. Ingredients:
shortcrust pastry |
90 g butter, chopped |
1 1/2 cups of plain flour |
1 egg yolk, lightly beaten |
1/4 cup of icing sugar |
1-2 tablespoons iced water |
fillings |
i tin of peach, slice thinly |
1/4 cup caster sugar |
1 egg, lightly beaten |
50g butter |
50g ground almonds |
2 teaspoons of plain flour |
1 teaspoon of vanilla essense |
2 tablespoon of apricot jam, warmed and sieved. |
Directions:
1. Place butter, sugar and flour in food processor. Mix until mixture fine and crumbly.
2. Add egg yolk and 1 tablespoon of water until mixture comes together. Add another tablespoon of water if necessary.
3. Turn into a lightly floured surface, press lightly until smooth.
4. Brush a 35 x 11 cm oblong flan tin with melted butter. Roll out pastry large enough to cover base and sides of tin. Ease pastry into tin: trim. Cover with plastic wrap. Refrigerate 20 minutes.
5. Preheat oven to moderate 180 C or 350 F.
6. Cut a greaseproof paper to cover large enough to cover pastry-lined tin. Place over pastry, spread a layer dried beans or rice evenly over paper.
7. Bake for 10 minutes, remove from oven and discard paper and beans. Return to oven for 10 minutes or until pastry is lightly golden.
8. For the fillings:
9. Using electric beaters, beat butter and sugar until light and creamy. Add the egg gradually, beating well after each addition. Add vanilla essence, beat until combined.
10. Fold in flour and almonds. Spreadinto pastry case, arrange slices of peach over.
11. Bake 20 minutes or until set and golden.
12. While still warm, brush with jam.
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