White Peach Tarts with Tomato Jam, Lemon Sorbet

Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

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  • 4 white peaches
  • A little muscovado sugar
  • 4 scoops of good-quality lemon sorbet
  • 2 tablespoons flaked almonds, toasted


    This recipe comes courtesy of chef Philippe Monti of the Hostellerie de Crillon de Brave in Provence. I love the tomato and lemon combination and I thank him for letting me include it in this book.

    For the tomato jam, blanch the tomatoes in boiling water for 30 seconds, then peel them, cut them in half horizontally and remove the seeds. Chop the tomatoes very finely and place in a bowl. Stir in the sugar, cover and leave in the refrigerator overnight.

    The next day, make the pastry: sift the flour and salt on to a work surface and make a well in the centre. Put the butter and sugar in the well, then add the beaten egg. With your fingertips, gradually bring the flour into the centre, blending in the butter, until all the ingredients come together into a dough. Knead very lightly for 1 minute, until completely smooth, then form the dough into a ball. Wrap in clingfilm and leave to rest in the refrigerator for up to 1 hour.

    Preheat the oven to 200°C/400°F/gas mark 6. Roll out the pastry very thinly and cut out 4 rounds, each one 12cm (5in) in diameter. Place on a baking sheet, then prick lightly with a fork, brush with a little of the beaten eggwash to glaze and bake until golden. Remove and leave to cool.

    Drain the liquid from the tomatoes very thoroughly, put it in a pan and simmer over a low heat until it is reduced and syrupy. Put the tomatoes in the syrup and cook for 5 minutes, then remove from the heat and leave to cool. Spread the tomato jam on to the pastry rounds.

    Blanch the peaches in boiling water for 1 minute, then remove with a slotted spoon and refresh in iced water. Peel the peaches, cut them in half and remove the stones. Thinly slice each half. Arrange the slices in a nice pattern on top of the tomato jam, leaving a space in the middle in which to put the lemon sorbet later. Sprinkle each tart with a little muscovado sugar and place under a preheated grill until the sugar caramelises.

    To serve, place a scoop of lemon sorbet in the middle of each tart and sprinkle with the toasted almonds.