Free-form peach tart

Free-form peach tart

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  • 6 to 8
  • Easy
  • 25 minutes, plus 1 hour’s chilling time
  • 30 minutes
  • Woolworths Spier Peachy Chenin Blanc 2018


  • 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

Cooking Instructions

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.)

Browse more sweet tarts here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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