Free-form peach tart
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- Phillippa Cheifitz
- 6 to 8
- Easy
- 25 minutes, plus 1 hour’s chilling time
- 30 minutes
- Woolworths Spier Peachy Chenin Blanc 2018
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
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.)
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