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Peach Tart

Course Dessert

Ingredients

For the Peach Filling

  • 3 peaches, cut in chunks
  • ¼ cup organic sugar
  • ¼ cup water
  • 1 tsp vanilla paste
  • ¼ tsp ground cardamom
  • 1 tsp cornstarch

For the Dough

  • 225 grams all purpose flour
  • 100 grams organic sugar
  • 1 tsp baking powder
  • 1 large egg, room temperature - save the egg white for brushing the dough
  • 1 egg yolk, room temperature
  • 130 grams unsalted butter, room temperature
  • 4 tbsp almond flour (finely ground almonds)

Instructions

For the Peach Filling

  • Place the cut peaches, sugar and water in a medium saucepan and cook covered for 15 minutes, until soft. I like to leave the skin on as it adds nice colour to the sauce.
  • Add the vanilla and cardamom and stir to combine.
  • Using a hand blender, blend the peach mixture until smooth. This can be done directly in the saucepan.
  • In a small bowl, make a slurry with the cornstarch and 2-3 tablespoons water.
  • Add the slurry to the peach mixture in the saucepan and cook, stirring for 5 minutes, until the mixture thickens.
  • Place the peach mixture in a bowl and allow to cool.

For the Dough

  • In the bowl of a food processor whisk together flour, sugar and baking powder.
  • Then add eggs and butter pulse to combine.
 Turn the mixture onto a lightly floured surface and work it into a cohesive dough. 
Wrap the dough and refrigerate for at least 30 minutes.
  • Grease and flour a 10” pie pan and line the base with parchment.
  • Remove the dough from fridge and knead gently to soften it up.
  • At this stage you can either roll the dough out on a floured surface, or go the easy route and press pieces of dough into the base of the pan and up the sides.
  • Save some dough for a few cutouts for the top.
  • 
Prick the dough with of a fork. Sprinkle the dough with almond flour and spread the peach filling evenly over the base of the pastry.
  • Place the pie pan in the freezer for 15-20 minutes.
  • Pre-heat oven to 350°F.
  • Roll out the extra dough and using a cookie cutter, cut out shapes. I pressed edible flowers and herbs into the dough cutouts.
  • Remove the pie pan from the freezer and place the dough cutouts on the peach filling.
  • Gently brush the top of the dough gently with the egg white mixed with 1 tbsp milk and bake in pre heated oven for 25-30 minutes until golden.
  • Remove from the oven and allow to cool before removing from the pan.