In season: Peach tart with toasted hazelnuts and cream

Peach tart with toasted hazelnuts and cream Photo by Gregor Richardson.
Peach tart with toasted hazelnuts and cream Photo by Gregor Richardson.

Peaches are fantastic at the moment and this simple tart highlights their wonderful aroma and flavour.

INGREDIENTS
Serves 8-10

500g puff pastry, rolled into a rectangle about 3mm thick
9 peaches, cut into chunks
50g softened butter
¼ cup demerara or brown sugar
300ml cream, lightly whipped
100g toasted hazelnuts, skins removed and lightly crushed

 

METHOD
Place the pastry on a baking tray and prick all over with a fork. Refrigerate for at least 20 minutes.

Preheat the oven to 200degC.

Bake the pastry for 20 minutes or until golden brown. Remove from the oven.

Arrange the peaches snugly on top of the pastry, dot with butter and sprinkle over the sugar.

Bake for 10 minutes, then turn the oven setting on to grill.

Grill the peaches until they caramelise and the pastry almost burns as this will provide the tart with a wonderful contrast in flavour with the fruit.

Serve warm with a generous spoonful of cream and a sprinkling of toasted hazelnuts.

 


 - Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.


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