About this recipe:This is a wonderful way of making use of peaches when in season. They are baked in a buttery sweetcrust pastry with a creamy egg custard.
250g plain flour
1/4 teaspoon baking powder
1/2 teaspoon salt
200g caster sugar, divided
6 fresh peaches - peeled, pitted and halved
1 teaspoon ground cinnamon
2 egg yolks
250ml double cream
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat oven to 200 C / Gas 6.
Sift the flour, baking powder, salt and 2 tablespoons of sugar into a large bowl. Rub butter into the flour until the mixture resembles breadcrumbs. Press into the bottom and up the sides of a 20x30cm baking dish. Place the peach halves cut side up on top of the base in a nice pattern. Mix together the remaining sugar and cinnamon; sprinkle over the peach halves.
Bake for 15 minutes in the preheated oven. While the peaches are baking, whisk together the egg yolks and cream in a medium bowl. Pour over the peaches after the 15 minutes are up.
Reduce the oven's temperature to 180 C / Gas 4. Return the dish to the oven and bake for 30 to 40 minutes, until golden brown.
I have tried this recipe and there is a few problems. It says: 200g caster sugar - divided, but you only use 2 tablespoons of one of the divides. 200g minus 2 tablespoons is excessive to cover the peaches, I didn't use this much. Also when whisking the eggs and cream, to what consistancy before pouring over peaches? I whisked to mix and when cooked for 40 mins (goden brown), it wasn't wobbly when i switched the oven off, but when came to cut it after cooling, the cream was runny and the tart fell appart. The pieces tasted lovely, but a runny mess. There is no advice how to check if the tart is cooked. Please don't assume everyone is a great cook and will know how to cook when you write a recipe. I would not recommend, don't waste your time,money & ingredients. - 14 Sep 2013