Ingredients

Method

• 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

Ingredients

1. 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.
2. To assemble, place the circle of pastry on a baking tray. Remove the top sheet of baking paper.
3. 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.
4. 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.