Peach Tart with Nut Crumble
50 min
Peach wedges caramelise in a pan with butter and sugar, the excess juice is drained off, and the fruit goes into a puff pastry case under a nut crumble.
Ingredients
6 servings
Peaches(cut into wedges)6 pcs
Butter40 g
Sugar60 g
Puff pastry1 sheet
Biscuits(shortbread, crushed)120 g
Walnuts(chopped)50 g
Powdered sugar(to serve)1 tbsp
Instructions
1
Cut the peaches into wedges.
2
Melt the butter in a pan, add the sugar, put in the peaches and caramelise for 5–7 minutes.
3
Tip the peaches into a sieve to drain the excess juice — otherwise the pastry goes soggy.
4
Line an ovenproof tin with the puff pastry, pushing the sides up, and add the peaches.
5
Mix the crushed biscuits with the chopped nuts and scatter over the top.
6
Cook at 180 °C (356 °F) for 25 minutes — until the pastry is golden. Dust with icing sugar.
Tip
Drain the juice
The caramel juice is delicious but it soaks the base — serve it separately over ice cream.