Bake the tart at 375F/191C for 13 minutes. If you don't have pie weights you can use dried rice or beans. Cover with parchment paper and fill with pie weights to blind bake it halfway. This is the tart pan I use it is 9.5 inches X 1 inches. Prepare the sweet shortcrust pastry up until baking. Sometimes I also sprinkle sliced almonds on top of the peaches but kept it simple for photos this time. I also love the bit of crunch you get from it. Adding this coarse sugar helps carmelize the top of the tart. You'll need some ripe peaches, I don't bother with peeling them but if you prefer then go ahead! The peaches should be thin-medium sliced, not too thick. I tried using all custard powder and no all-purpose flour and it did not work out well. This is also thickening and binding like the flour is but it helps provide a creamier base to the batter.
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