Peach caramel tart recipe
A sweet, fruity twist on a classic tart filled with luxe crème pâtissière.
See method- Serves 10
- 45 mins to prepare and 45 mins to cook and 5 hours to cool
- 368 calories / serving
Ingredients
For the pastry
- 200g plain flour
- 125g unsalted butter
- 30g (11⁄4oz) icing sugar
- 1 large egg yolk
For the crème pâtissière
- 350ml full-fat milk
- 4 large egg yolks
- 50g (2oz) soft, light brown sugar
- 15g (1⁄2oz) plain flour
- 15g (1⁄2oz) cornflour
- 1 tsp ground cinnamon
For the topping
- 5-6 yellow peaches
- 50g butter
- 50g (2oz) soft, dark brown sugar
- 50ml double cream
Each serving contains
- Energy
- 1540kJ 368.0kcal
- Fat
- 23g
- Saturates
- 13g
- Salt
- 0.5g
- Sugars
- 20g
of the Reference intake
Carbohydrate 38.2gProtein 6.1gFibre 2.2g
Method
- Put the flour, butter, icing sugar and 1 large egg yolk into a food processor and blend until the mixture first forms clumps and then comes together in a ball. If you need to add water, 1 tsp will be enough. Roll the pastry onto a lightly floured board, to 5mm (1⁄4in) thickness, and use to line a 25cm (10in) loose-based tart tin. Chill for 30 minutes.
- Heat the oven to gas 5, 190°C, 170°C fan. Line the tart with nonstick baking paper and baking beans. Bake for 15 minutes. Remove the paper and beans, then bake for 5 more minutes. Leave to cool.
- To make the crème pâtissière, heat the milk almost to boiling; leave to cool. In a bowl, whisk the egg yolks and brown sugar until thick and pale. Add the flour, cornflour and cinnamon; whisk until smooth.
- Gradually whisk in the milk. Return the mixture to a clean pan and stir over a medium heat until it begins to thicken. Stir vigorously, turn the heat to low and simmer, stirring for 2-3 minutes, until thick. Remove from the heat, pour the mixture into the tart case and spread level. Chill for 4 hours.
- For the topping, slice the peaches and arrange over the crème pâtissière. In a pan, gently heat the butter, brown sugar and double cream, until melted. Bring to the boil, cook for up to 1 minute, then cool for 2–3 minutes. Drizzle over the peaches.
- See more Dessert recipes
