Fresh peaches are sliced and stacked across the inside of a tart shell filled with a layer of cold vanilla pastry cream, it's baked until golden brown. A coating of apricot glaze keeps it fresh looking and moist. Serves 5 to 6.
| Peach Tart-22cm |
|
Ingredients Required: Peach Tart-22cm
Preparation Instructions: Peach Tart-22cm
| Roll out the sugar dough and line a 22-centimeter
tart ring with the dough. Trim the edges smooth with a small knife. |
| With a spatula spread the pastry cream evenly across
the bottom of the shell. |
| Peel, core and halve the three peaches. Slice the
halves evenly into wedges. Align the sliced peaches and place atop
the pastry cream as pictured. With the flat of your hands press
them all down into the pastry cream slightly. |
| In a preheated 400°(F) oven bake the tart until a slight amount of browning happens. |
| Heat the apricot glaze till it boils. Brush onto
the finished tart after it cooled. Chill before slicing. |
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Large Tarts (13)
