Peaches & Cream Tart
A rustic free-form tart of rosy macerated peaches on golden pastry, finished with thick cream and its own syrup.
Serves: 8
Prep time: 15 minutes, plus 30 minutes macerating
Cook time: 30 minutes
INGREDIENTS
1kg yellow peaches, stones removed, each cut into 12 wedges
3 tablespoons rosewater
1 tablespoon vanilla extract
1 1/4 cups (275g) caster sugar
435g good-quality sweet shortcrust pastry
300g thick (double) cream
a flurry of icing sugar just before serving (optional)
METHOD
Preheat the oven to 180C and line a baking tray with baking paper.
In a bowl, mix together the peach wedges, rosewater, vanilla and caster sugar. Allow to macerate for 30 minutes.
Ball up the pastry, then roll it into a 40cm circle and place it on the prepared tray.
Arrange the peach wedges over the pastry in a circular pattern, leaving a 3cm border around the edge and reserving the rosy syrup in the bowl.
Fold in the edges of the pastry to create a rustic crust.
Bake for about 30 minutes or until the fruit is caramelised and the pastry is cooked and golden.
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, about 5 minutes. Be careful not to let it burn.
Once the tart is done, allow it to cool slightly.
Serve with big dollops of thick cream and a drizzle of the reduced rosy syrup.
For an optional finishing touch, sprinkle with a flurry of icing sugar just before serving.
HINTS
Don't rush the macerating - that 30 minutes is where the syrup comes from, and the syrup is the point.
Choose ripe but firm peaches so the wedges hold their shape through the bake.
If rosewater isn't your thing, orange blossom water works beautifully, or just leave it out and let the peaches speak.
NUTRITION (per recipe total, serves 8 - guide only):
Energy: approximately 21100kJ (5045 calories)
Protein: 35g
Fat: 270g
Saturated fat: 148g
Carbohydrates: 600g
Sugars: 385g
Fibre: 18g
Sodium: 700mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.