Peach Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">6-7 ripe peaches (about 800g)</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">2 tbsp ground almonds (or breadcrumbs)</li><li class="ingredients-single-item">½ tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp ground cinnamon</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">3 tbsp apricot jam</li><li class="ingredients-single-item">1 tbsp water</li><li class="ingredients-single-item">Optional: 2 tbsp flaked almonds for sprinkling</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable base</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Ceramic baking beans (or dried beans)</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, place the flour, salt and cold cubed butter in a food processor and pulse until the mixture resembles breadcrumbs (or rub in by hand). The cold butter is crucial here - it creates steam pockets during baking that result in flaky, light pastry. Add the icing sugar and pulse briefly to combine.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water, then pulse until the dough just starts to come together. If it seems dry, add the remaining tablespoon of water. The dough should hold together when pressed but shouldn't be sticky. Form into a disc, wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (170°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness and large enough to line your tart tin. Transfer the pastry carefully to the tin, pressing it gently into the fluted edges. Trim any excess pastry, leaving a slight overhang to allow for shrinkage. Prick the base all over with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the base is pale golden and set. This creates a moisture barrier and ensures your tart won't have a soggy bottom. Cool slightly while preparing the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Reduce the oven temperature to 180°C (160°C fan). Sprinkle the ground almonds evenly over the base of the pastry case. The almonds will absorb excess juice from the peaches, helping maintain the crisp pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bring a large pot of water to a boil. Score an X on the bottom of each peach, then blanch them for 30 seconds. Transfer immediately to a bowl of ice water. The skins should now peel off easily. Cut the peaches in half, remove the stones, and slice into 5mm thick segments.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large bowl, gently toss the peach slices with the sugar, vanilla extract, and cinnamon until evenly coated. Be gentle to maintain the fruit's integrity. Arrange the peach slices in a concentric pattern in the tart case, slightly overlapping each slice. For the most beautiful presentation, start from the outside and work your way in.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake the tart for 25-30 minutes until the peaches are soft and beginning to caramelize at the edges and the pastry is golden brown. If you notice the edges browning too quickly, cover them loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the tart is baking, prepare the glaze by warming the apricot jam with the water in a small saucepan over low heat until melted and smooth. Pass through a fine sieve if there are any lumps or fruit pieces.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When the tart comes out of the oven, immediately brush the hot peaches with the warm apricot glaze. If using, sprinkle the flaked almonds around the edge. The glaze gives the tart a professional, glossy finish and seals in moisture. Allow to cool in the tin for at least 15 minutes before carefully removing.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Serve warm or at room temperature. This tart pairs wonderfully with crème fraîche, whipped cream, or vanilla ice cream. The tart is best enjoyed on the day it's made, but can be stored in an airtight container at room temperature for up to 2 days.</li></ol>