Baked Stone Fruit Tart
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Ingredients
for
1
- For the pastry
- 1 ⅔ cups plain flour
- ½ cup cold butter
- 2 eggs
- 5 Tbsps powdered sugar
- For the filling
- 2 cups whipping cream
- 6 egg yolks
- 0.333 cup caster sugar
- 2 Tbsps Corn starch
- 3 drops vanilla extract
- 1 tin sliced Peaches (drained)
- powdered sugar (to garnisn)
Preparation
Kitchen utensils
1 Small bowl, 1 Wok, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Sieve, 1 Lid
Preparation steps
1.
For the pastry, pulse together the flour and butter in a food processor until they resemble breadcrumbs. Add the egg yolks and sugar and pulse, adding a little water if necessary, then press the mixture together to form a ball of dough. Wrap in cling film and place in the fridge for 1 hour.
2.
Heat the oven to 180ºC (160º fan) 350ºF, gas 4. Roll the pastry out on a floured board and line a greased ovenproof dish about 20 cm/8" diameter. Place a sheet of baking parchment on top of the pastry, add baking beans and bake in the oven for 15 minutes. Remove the beans and parchment, turn the oven down to 160ºC (140º fan) 325ºF, gas 3 and return the dish to the oven for 5 minutes.
3.
For the filling, place the cream in a saucepan and heat gently until simmering. Meanwhile, whisk the egg yolks with the cornflour, vanilla extract and pour onto the simmering cream. Simmer until thick, stirring constantly, then strain through a fine sieve into the pastry base.
4.
Lay the peach slices on top of the custard, drizzle over a little of the peach juice and bake in the oven for 25-30 minutes or until the custard is set. Scatter with icing sugar just before serving.
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