350 g (12 oz) rich sweet shortcrust pastry
4 - 5 ripe peaches
3 tablespoons brandy or marsala wine
115 g (4 oz) hazelnuts or ground almonds
25 g (1 oz) semolina
25 g (1 oz) light soft brown sugar
85 g (3 oz) caster sugar
1/2 teaspoon ground cinnamon
beaten egg or milk, to glaze
4 - 5 ripe peaches
3 tablespoons brandy or marsala wine
115 g (4 oz) hazelnuts or ground almonds
25 g (1 oz) semolina
25 g (1 oz) light soft brown sugar
85 g (3 oz) caster sugar
1/2 teaspoon ground cinnamon
beaten egg or milk, to glaze
method
1. Line a shallow 23cm (9 in) tart tin with 175g (6 oz) pastry and pre-bake or bake blind. Reserve the remaining pastry and keep wrapped and chilled.
2. Pre-heat the oven to 190°C (375°F) Gas 5.
3. Place the peaches in a large bowl. Pour over enough boiling water to cover and leave for 1 minute. Drain, skin, halve and stone the peaches, discarding the water, then cut them into thin slices. Place the peach slices into a bowl, spoon in the brandy or wine and give them a good stir. Set aside.
4. Meanwhile, roast the hazelnuts on a baking sheet in the oven for 10 minutes. Cool slightly, then grind them in a food processor until finely chopped. Reserve about 15 g (1/2 oz) ground nuts and set aside.
5. Put the remaining ground nuts in a bowl with the semolina and soft brown sugar, mix well, then spread over the pre-baked pastry base. Place the peach slices on top and pour over any juice and alcohol left in the bowl. Mix the caster sugar and cinnamon together, reserve about 1 tablespoon, then sprinkle the rest over the peaches.
6. Roll out the remaining pastry very thickly for the lid, incorporating the reserved ground nuts while rolling. Place over the tart and dampen and seal the edges. Put a slit in the centre, brush with beaten egg or milk and dust with the reserved caster sugar and cinnamon mixture.
7. Bake in the oven for 40-45 minutes but check towards the end of this period that the tart surface has not gone too brown - if so, cover lightly with foil. The tart should be crisp on the outside with the pastry clinging to the peaches inside.
8. Serve warm or at room temperature with thick double cream.
2. Pre-heat the oven to 190°C (375°F) Gas 5.
3. Place the peaches in a large bowl. Pour over enough boiling water to cover and leave for 1 minute. Drain, skin, halve and stone the peaches, discarding the water, then cut them into thin slices. Place the peach slices into a bowl, spoon in the brandy or wine and give them a good stir. Set aside.
4. Meanwhile, roast the hazelnuts on a baking sheet in the oven for 10 minutes. Cool slightly, then grind them in a food processor until finely chopped. Reserve about 15 g (1/2 oz) ground nuts and set aside.
5. Put the remaining ground nuts in a bowl with the semolina and soft brown sugar, mix well, then spread over the pre-baked pastry base. Place the peach slices on top and pour over any juice and alcohol left in the bowl. Mix the caster sugar and cinnamon together, reserve about 1 tablespoon, then sprinkle the rest over the peaches.
6. Roll out the remaining pastry very thickly for the lid, incorporating the reserved ground nuts while rolling. Place over the tart and dampen and seal the edges. Put a slit in the centre, brush with beaten egg or milk and dust with the reserved caster sugar and cinnamon mixture.
7. Bake in the oven for 40-45 minutes but check towards the end of this period that the tart surface has not gone too brown - if so, cover lightly with foil. The tart should be crisp on the outside with the pastry clinging to the peaches inside.
8. Serve warm or at room temperature with thick double cream.
serving amount
serves 8 - 10
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
