peach tart

When I saw the lovely photographs of a peach tart in HHB's blog, I knew that I had to give the recipe a try.

I made the peach tart in the afternoon for a birthday party held at SIL's home. I only had time to take some quick photographs of the tart (without the benefit of the lovely sunlight that you see in the photographs in HHB's blog) before I had to pack the tart and Da and I rushed off to the party.

A problem that I often face when taking photographs of food / goodies that have been cooked / baked by me is the lack of direct sunlight. Our dining area and our kitchen are both not next to any window. As such, I often have to rely on artificial light (that is, the lighting in our apartment unit) when taking the photographs. I would very much like to have a kitchen that has a window with lovely sunlight shining into the kitchen.

I have not attached any photographs of the tart when removed from the pie dish because everyone was too full after the party to eat the tart! As such, the tart remained in the pie dish when we left SIL's home. Oh well, next time perhaps.

The recipe in this post is a modification of the recipe in HHB's blog.

INGREDIENTS (pastry base)

80g plain flour

20g finely ground peanuts

30g brown sugar

50g butter (softened)

1 tbsp lightly beaten egg

INGREDIENTS (filling)

canned peach slices (well drained and pat dry using a serviette)

50g brown sugar

50g butter (softened)

10g plain flour (unsifted)

80g finely ground peanuts

the remaining beaten egg + 1 tbsp low fat milk

icing sugar (for dusting)

METHOD (pastry base)

1. Grease a 7" pie pan. Set aside.

2. Sift the plain flour in a bowl. Add the finely grounded peanuts and mix well. Set aside.

3. Cream the brown sugar and butter in a mixing bowl using an electric mixer until light and fluffy. Add the egg and mix well.

4. Fold in the flour mixture in 3 additions and mix well using a wooden spatula.

5. Shape the pastry into a round ball. Place the pastry between two sheets of cling wrap and roll out the pastry to about 9" in diameter.

6. Remove one side of the cling wrap and drape the pastry over the pie pan. Gentle mould the pastry to follow the shape of the pie pan, making sure that the pastry covers the edges of the pan as well.

7. Leave the cling wrap covering the pastry and chill the pastry in the refrigerator for 20 minutes.

8. After the pastry has been chilled, remove the top layer of the cling wrap. Use a fork to poke holes in the pastry.

9. Dip your fingers in the remaining beaten egg and gently coat the top of the rim of the pie pan with the egg wash.

10. Bake in an oven preheated to 180 degrees for 12 minutes or until the edges of the pastry are slightly browned. Let the pastry cool completely.

METHOD (filling)

1. Drain the canned peach slices.

2. Cream the brown sugar and the butter in a mixing bowl using an electric mixer until light and fluffy. Add the egg / milk mixture and mix well.

3. Fold in the plain flour and finely ground peanuts and mix well using a wooden spatula.

4. Spread the filling onto the cooled pastry base. Line with the drained peach slices.

5. Bake in an oven preheated to 170 degrees celsius for 35 minutes or until the filling turns golden brown.

6. When the tart has cooled down, dust with some icing sugar.