
Easy Peach Tart
Get in the summer mood with this irresistible peach tart. Full of summer flavours, this tart is easy to make, tasty, and perfect as a summer dessert.
Quick Stats
Easy
6 Servings
25 minutes bake time
Easy Peach Tart
Get in the summer mood with this irresistible peach tart. Full of summer flavours, this tart is easy to make, tasty, and perfect as a summer dessert.
Ingredients
- 1 Jus-Rol™ Shortcrust Pastry Sheet
- 6 Peaches
- 50g Caster sugar
- pinch Cinnamon
- 50g Butter, melted
- 50g Demerara sugar
- Apricot jam for glazing
Equipment required
- 20cm Plate
- Rolling Pin
- Baking tray
- Pastry Brush
Techniques Used
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How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
Method
- Preheat oven to 200°C (180°C for fan assisted ovens)/Gas Mark 6.
- Unroll pastry onto a floured work surface and use a 20cm plate as a template. Cut away the excess pastry so you are left with a circular pastry sheet. Carefully transfer the pastry using the rolling pin to a lightly greased baking tray and gently prick the pastry. Place in the fridge to chill while you prepare the peaches.
- Cut the peaches in half, de-stone and slice them. Put the peaches in a bowl and toss with the caster sugar and cinnamon.
- Remove the pastry from the fridge and arrange the peaches in a rosette pattern. Brush with melted butter and sprinkle with 25g of the Demerara sugar. Bake in the oven for approximately 20-25 minutes.
- Whilst the tart is still warm glaze with warm apricot jam and sprinkle with the remaining Demerara sugar.