Rustic Peach Tart

I experimented with a few peachy bakes and found this recipe to be my most successful, taste and texture wise. I served this as dessert after a Sunday roast dinner, it’s a lovely fruity bake - not too filling and goes perfectly with cream, custard or ice cream!

Ingredients

• 1 pack of Genius shortcrust pastry

• 2 cans of tinned peaches (or 3-4 fresh ones)

• 50g caster sugar

• 50g soft brown sugar

• 1 tsp nutmeg

• 1 tsp cinnamon

• 30g butter

• Jam of your choice (I find apricot really compliments the peachy flavour, and Bonne Maman is my favourite conserve!)

Method

• Preheat the oven to 180 degrees (fan, or 200 degrees otherwise)

• Unroll the pastry onto a floured work surface using a rolling pin

• If you want a really precise bake, use a plate approximately 20cm wide as a template, and cut away the excess pastry. If you’re going for a more rustic look (which is what I did here), no need for this step

• Place the rolled pastry onto a lightly greased baking tray, prick with a sharp knife across the surface, and place in the fridge to chill for 5-10 minutes

• Toss the peaches in a bowl with the caster sugar, nutmeg and cinnamon so the slices are all covered

• Melt the butter into liquid

• Remove pastry from the fridge, make sure you’re happy with the shape, and then arrange your peach slices however you’d like (I went for a rosetta pattern, easy to arrange and pretty!)

• Brush the pastry with the melted butter and sprinkle with 25g of soft brown sugar

• Bake for 20-25 minutes

• Take out of the oven, glaze with the jam and sprinkle with 25g of soft brown sugar

• Serve with cream, custard or ice cream