6–7 small ripe peaches
25 cm (10 inch) pre-baked shortcrust tart case,
with 3 cm (1¼ inch) deep sides (Basics)
115 g (4 oz/½ cup) caster (superfine) sugar
4 tablespoons plain (all-purpose) flour
½ teaspoon rosewater
110 g (3¾ oz) unsalted butter
thick (double/heavy) cream, to serve
Preheat the oven to 180°C (350°F/Gas 4). Slice the peaches in half and
remove the stones. Slice the flesh into thick wedges and arrange in
the base of the tart case, cut sides up.
Crack the eggs into a mixing bowl, add the sugar and beat with
electric beaters until pale and fluffy. Fold in the flour and rosewater.
Heat the butter in a saucepan over high heat. When it begins to froth
and turn pale golden brown, pour it into the egg mixture and beat for
1 minute. Pour the filling over the peaches and bake for 35 minutes.
Cover the tart with foil and bake for a further 15 minutes, or until the
filling has set. Allow the tart to cool and serve with cream.
Recipe taken from Marie Claire Summer, published by Murdoch Books. RRP 39.99. Out now!
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