PEACH TART WITH TOASTED HAZELNUTS AND CREAM
Peaches are fantastic at the moment and this simple tart highlights their fantastic aroma and flavour.
Serves 8-10
500g puff pastry, rolled into rectangle about 3mm thick
9 peaches, cut into chunks
50g softened butter
¼ cup demerara or brown sugar
300ml cream, lightly whipped
100g toasted hazelnuts, skins removed and lightly crushed
Method
Place the pastry onto a baking tray and prick all over with a fork and refrigerate for at least 20 minutes.
Preheat the oven to 190C
Bake the pastry for 10 minutes or until golden brown. Remove from the oven.
Arrange the peaches snuggly onto of the pastry, dot with butter and sprinkle over the sugar.
Bake for 10 minutes, then turn the oven setting on to grill.
Grill the peaches until they caramelise and the pastry almost burns as this will provide the tart with a wonderful contrast in flavour with the fruit.
Serve warm with a generous spoonful of cream and a sprinkling of toasted hazelnuts.
Serves 8-10
500g puff pastry, rolled into rectangle about 3mm thick
9 peaches, cut into chunks
50g softened butter
¼ cup demerara or brown sugar
300ml cream, lightly whipped
100g toasted hazelnuts, skins removed and lightly crushed
Method
Place the pastry onto a baking tray and prick all over with a fork and refrigerate for at least 20 minutes.
Preheat the oven to 190C
Bake the pastry for 10 minutes or until golden brown. Remove from the oven.
Arrange the peaches snuggly onto of the pastry, dot with butter and sprinkle over the sugar.
Bake for 10 minutes, then turn the oven setting on to grill.
Grill the peaches until they caramelise and the pastry almost burns as this will provide the tart with a wonderful contrast in flavour with the fruit.
Serve warm with a generous spoonful of cream and a sprinkling of toasted hazelnuts.
Alison Lambert
