Peaches & Cream Tart

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Peaches & Cream Tart

Yield 8

Author Lucy Tweed

🧡🩷SUPER SPECIAL BARBIE LAUNCH DAY RECIPE 🧡🩷My ode to Mattel 🍑+🍦

Ingredients

• 1 kg (2 lb 3 oz) yellow peaches, stones removed, each cut into 12 wedges
• 3 tablespoons rosewater
• 1 tablespoon vanilla extract
• 1 1⁄4 cups (275 g) caster (superfine) sugar
• 435 g (15 1⁄2 oz) good-quality sweet shortcrust pastry
• 300 g (10 1⁄2 oz) thick (double) cream

Optional

• A flurry of icing (confectioners') sugar just before serving

Instructions

1. Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
2. In a bowl, mix together the peach wedges, rosewater, vanilla, and caster sugar. Allow the mixture to macerate for 30 minutes.
3. Ball up the pastry, then roll it into a 40 cm (16-inch) circle and place it on the prepared tray.
4. Arrange the peach wedges over the pastry in a circular pattern, leaving a 3 cm (1 1⁄4 inch) border around the edge.
5. Fold in the edges of the pastry to create a rustic crust.
6. Bake the tart in the preheated oven for about 30 minutes or until the fruit is caramelized, and the pastry is cooked and golden.
7. While the tart is baking, pour the reserved rosy syrup into a small saucepan and simmer over medium heat until it thickens and reduces by half. This should take about 5 minutes. Be careful not to let it burn.
8. Once the tart is done baking, allow it to cool slightly.
9. Serve the tart with big dollops of thick cream and a drizzle of the reduced rosy syrup.
10. For an optional finishing touch, sprinkle a flurry of icing (confectioners') sugar just before serving.

Nutrition Facts

Calories

471

Fat

17 g

Sat. Fat

9 g

Carbs

75 g

Fiber

3 g

Net carbs

72 g

Sugar

44 g

Protein

6 g

Sodium

289 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.