Name: White Peach and Hazelnut Tart
Total time: 25 min
Yield: Makes: 12-portion tart
Ingredients: 100 g / 3½ oz butter; 1 egg; 100 g / 3½ oz caster sugar; 230 g / 8 oz prepared rich shortcrust pastry or pâte brisée; 1 tbs potato flour; 1 tbs caster sugar; 4 large ripe peaches, or more if smaller; 150 g / 5 oz ground hazelnuts; 2 tbs apricot jam

Preparation info

Makes:
12
-portion tart

Difficulty
Easy
Ready in
25 min

Appears in

Cakes

By Geraldene Holt

Published 2011

About

White peaches and nectarines are more fragrant and more delectable than their yellow siblings. Unfortunately the yellow-fleshed fruit are the more robust travellers on the motorways from southern Europe to our chilly shores. Use whichever fresh peaches are available for this lovely summer tart.

Ingredients

230 g / 8 oz prepared rich shortcrust pastry or pâte brisée
2 tbs apricot jam</

Method

Roll out the pastry to line the tart tin and bake blind in the preheated oven for 12–15 minutes until just starting to change colour. It may be more convenient to bake the pastry case a few days ahead to freeze until needed.

Spread the jam over the base of the pastry case. Cream the butter with the sugar until light and fluffy. Beat in the egg and stir in the ground hazelnuts and potato

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