Easy recipes for any cook: from cheat's meals to cooking from scratch

Afternoon tea

Spicy steak kebab tacos with pickled pineapple

5 minutes

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Cinnamon, apple and vanilla oat bowl

15 minutes

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Marinated charred vegetables with butter beans

20 minutes

Fruity dessert

Free-form peach tart

30 minutes

Free-form peach tart

Serves 6 to 8

Difficulty Easy

Prep Time 25 minutes, plus 1 hour’s chilling time

Cooking Time 30 minutes

Ingredients

For the pastry:

200 g butter
¾ cup sour cream
240 g flour

For the filling:

1 kg large, firm cling peaches, sliced
30 g unsalted butter, melted
2 T sugar
vanilla ice cream, for serving

Method

To make the pastry, cream the butter and sour cream, then mix in the flour to make a soft dough. Wrap in cling wrap and chill for 1 hour, or until firm enough to roll. Roll out between 2 sheets of baking paper to form a 30 cm round. Return to the fridge while preparing the filling.
To assemble, place the circle of pastry on a baking tray. Remove the top sheet of baking paper.
Leaving a wide border – about 5 cm – arrange the peaches on the pastry. Brush with melted butter and sprinkle with sugar. Fold the border of pastry over the peaches.
Bake at 190°C for 30 minutes, or until golden brown. Serve with vanilla ice cream.

Cook's note: Sere this seasonal fruit tart while it’s still warm – or even at room temperature – with a scoop of the best vanilla ice cream. (Woolies’ Extremely Creamy Madagascan vanilla dairy ice cream made with Madagascan vanilla gets our vote.)

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Free-form peach tart

Free-form peach tart

Ingredients

Method