Food people: Queen of tarts.
WITH ALMONDS AND PEACH BRANDY
Spare me the inevitable gags, but I love a tart - and they don't come much tastier than this one. The combination of tangy nectarines, a few flaked almonds and a hint of brandy is fantastic - and a dollop of cream on top doesn't go amiss, either. This recipe will make a 25cm (10ins) diameter tart that's a little more than an inch deep. It's an ideal picnic dish.
Preparation time: 20 minutes.
Cooking time: 35 minutes.
1 x 28cm (11ins) disc of ready-rolled sweet short pastry
1 egg, beaten
4 large, ripe nectarines
2 large egg yolks
70g (3ozs) unrefined castor sugar
200mls (7fl oz) double cream
30mls (1fl oz) brandy, preferably peach
80g (3oz) flaked almonds, lightly browned first in a moderate oven
Pre-heat the oven to 200 deg C, Gas 6.
Carefully line the base of a 25cm (10ins) diameter baking dish with the pastry, taking care to push the pastry into the bottom corner well. Thumb up the top edge so the tart is nice and deep, then dock well with a fork.
Line with greaseproof paper or some baking parchment and fill with baking beans. Bake in the pre-heated oven for 20 minutes to set the pastry.
Remove the tart from the oven and turn the heat down to 190 deg C, Gas 5. Lift out the paper and beans carefully.
Brush with the beaten egg and place back into the oven for 2 minutes to set and harden.
Place the browned almonds into the bottom of the cooked tart, slice each of the nectarines into 12 and arrange on top of the almonds.
Whisk the egg yolks, castor sugar and brandy together and pour over the sliced nectarines.
Place in the pre-heated oven and cook for 30 minutes, or until the topping mixture is JUST set. Do not overcook. Remove from the oven and leave to cool.
Just before serving, dust with a little unrefined castor sugar and glaze under a hot grill or with a catering blow torch.
Serve at room temperature with thick cream or plain vanilla ice-cream.
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|Publication:||The People (London, England)|
|Date:||Aug 10, 2003|
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