350 g (12 oz) peaches
1 tsp (5 ml) lemon juice
2 tbsp (25 g) 1 oz sugar
1 tsp (5 ml) arrowroot
1 tsp (5 ml) lemon juice
2 tbsp (25 g) 1 oz sugar
1 tsp (5 ml) arrowroot
for the short crust pastry
3/4 cup (100 g) 4 oz plain flour (All purpose)
1.25 ml (1/4 tsp) salt
1/2 stick (4 Tbsp) 2 oz (50 g) margarine (or half butter, half lard)
flour for rolling out
1.25 ml (1/4 tsp) salt
1/2 stick (4 Tbsp) 2 oz (50 g) margarine (or half butter, half lard)
flour for rolling out
method
1. Set the oven at 200°c (400°f) gas 6.
2. To make the pastry, sift the flour and salt into a bowl, then rub in the margarine until the mixture resembles fine breadcrumbs.
3. Add enough cold water to make a stiff dough. Press the dough together with your fingertips.
4. Roll out the pastry on a lightly floured surface and use to line an 18 cm (7 inch) flan tin or ring placed on a baking sheet.
5. Line the pastry with greaseproof paper and fill with baking beans.
6. Bake 'blind' for 20 minutes, then remove the paper and beans.
7. Return to the oven for 5 - 7 minutes, then leave to cool.
8. Skin the peaches, then halve and slice, discarding the stones.
9. Put the fruit in a saucepan with 15 ml (1 tbsp) water and stew gently until tender.
10. With a slotted spoon, carefully transfer the fruit to the cooled flan shell, shaking off as much of the liquid as possible. Make up the liquid in the saucepan to 75 ml (3 fl oz) with the lemon juice and water, if necessary. Stir in the sugar. Simmer for a few minutes until the sugar has dissolved.
11. Meanwhile mix the arrowroot with 30 ml (2 tbsp) water in a cup. Stir into the hot syrup and bring to the boil, stirring all the time until thick and smooth. Cool the mixture slightly, then spoon over the fruit.
12. When cool, decorate the flan with piped whipped cream.
2. To make the pastry, sift the flour and salt into a bowl, then rub in the margarine until the mixture resembles fine breadcrumbs.
3. Add enough cold water to make a stiff dough. Press the dough together with your fingertips.
4. Roll out the pastry on a lightly floured surface and use to line an 18 cm (7 inch) flan tin or ring placed on a baking sheet.
5. Line the pastry with greaseproof paper and fill with baking beans.
6. Bake 'blind' for 20 minutes, then remove the paper and beans.
7. Return to the oven for 5 - 7 minutes, then leave to cool.
8. Skin the peaches, then halve and slice, discarding the stones.
9. Put the fruit in a saucepan with 15 ml (1 tbsp) water and stew gently until tender.
10. With a slotted spoon, carefully transfer the fruit to the cooled flan shell, shaking off as much of the liquid as possible. Make up the liquid in the saucepan to 75 ml (3 fl oz) with the lemon juice and water, if necessary. Stir in the sugar. Simmer for a few minutes until the sugar has dissolved.
11. Meanwhile mix the arrowroot with 30 ml (2 tbsp) water in a cup. Stir into the hot syrup and bring to the boil, stirring all the time until thick and smooth. Cool the mixture slightly, then spoon over the fruit.
12. When cool, decorate the flan with piped whipped cream.
serving amount
serves 5 to 6
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