The beautiful peaches are still available in our local weekly market so I decided to make a peach tart. I’ve had problems making fruit tarts before, as too much liquid has come out of the fruit as it cooked making the tart soggy, and no one wants a soggy tart! This time I got some tips from a video by Melissa Clark on the New York Times food website and her advice is to toss the fruit in some cornflour (along with sugar) before cooking and cook at a high heat so that the corn flour thickens the juices of the fruit. I basically followed her advice and recipe to make this beautiful summer tart.
So what do you need?
For the pastry:
- 2 cups/200 grams all-purpose flour
- 1 tablespoon sugar
- 1 large egg
- Milk / cream as needed
- 125 grams (cold) salted butter
- 2 tsp lemon juice
For the filling:
- 4-6 peaches sliced (about 500g of fruit)
- ½ cup 100g grams sugar
- 3 tsps corn flour
- the pulp of 3 or 4 passion fruit (or the juice and grated rind of a lime / half a lemon)
So what do you do?
Start by making the pastry. Put the flour, sugar, lemon juice and butter in a food processor and mix until it forms breadcrumbs. I a small bowl beat the egg and put most of it in with the pastry (just reserve a little about a tablespoon to glaze the pastry later) and blend it should form a soft dough, if necessary add a couple of tablespoons of milk / cream. Form the pastry into a flat round shape and put in a plastic bag in the fridge to rest for at least an hour.
After about an hour, preheat your oven to 200 degrees C / 400 F. Take the pastry out of the fridge and on a floured surface roll it out into a round about 30 cm across. then put this on a greased non-stick backing sheet, on some baking parchment on a baking sheet and put it in the fridge while you prepare the fruit. Slice the peaches and then toss them in the sugar and corn flour and then add the passion fruit pulp and mix it through the peaches. Take your pastry out of the fridge and pile the fruit up in the middle and then roughly fold the edges of the pastry up round the fruit, then add some milk to your remaining egg to make a glaze and brush this on the exposed pastry and then sprinkle some sugar over the pastry.
Put the tart in the oven and bake for about 45 mins. The pie filling needs to heat up and bubble in order for the corn flour to thicken the juices. Once it’s cooked allow to cool and serve with thickened cream, or crème fraiche, or vanilla ice cream.