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Holiday Ideas

Holiday Ideas

PEACH BAKEWELL TART


Prep: 25min

Cook 30min

Feeds 8

VE, VG (swap the flour for ground almonds and omit the pastry)


A wonderful recipe that can be adapted to your needs, no pastry? make the filling and use a ceramic dish, no apricots? use pears, peaches or some poached rhubarb. Also for a fudgier filling replace half the flour with ground almonds, or all the flour with ground almonds and omit the pastry for a gluten free versio



250g shortcrust pastry

3-4tbsp raspberry or apricot jam

125g each butter and caster sugar

1 egg


125g plain flour or ground almonds

1 tin peach, apricot or pear halves


  • Roll the pastry out with a rolling pin on. a lightly floured worksurface. Line a 20cm loose bottom tart tin, prick the pastry with a fork and line with baking paper and baking beans, place on a flat metal tray and chill for 30min.

  • Then bake in the oven at 200C for about 10 minutes, then remove the beans and pape, set aside and cook the tart for a further 10 minutes to dry out the base.

  • Remove from the oven, leave to cool and then spread the base of the tart generously with jam.

  • Place the softened butter in a bowl and beat with the sugar until pale and light, stir in the beaten egg and then mix in the flour or ground almonds if using. Spoon the cake like mixture over the pastry case and arrange the drained fruit ontop.

  • Reduce the oven temp to 180C and bake for about 35 minutes. If the filling seems to be browning too quickly, cover the tart loosely with foil.



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