Madey Edlin

Peach Tart

In dessert, Fruit on August 15, 2009 at 9:44 pm

This tart is amazing. I mean it. I was taking the images for this post and my dad came home from work and tried a “bite”, well in a matter of about 2.5 seconds the tart was gone.

The original recipe is by Bill Granger, he is one of my all-time favorite chefs, also great “maximum flavor minimum fuss” kind of guy. This is my own spin of his recipe, “Mango Tart” from his book “Bill’s Sidney Food”.



  • 1 recipe sweet short crust pastry (see below)
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 6 egg yolks
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 3/4 oz butter
  • 4 fl oz cream, lightly whipped
  • about 4 peaches thinly sliced

On a lightly floured board roll out the pastry to 1/4 inch thick. Lightly press the crust into individual tart pans (the kind that you can take the bottom out of). And freeze for 30 minutes. Preheat oven to 350.

Remove the pastry from freezer and line with parchment paper and fill with pie weights or rice. Bake for 10 minutes. Remove the weights and paper and bake for a further 10 minutes or until dry and golden. Leave to cool.

Place milk in a saucepan over medium heat and heat until just before boiling. Add vanilla. Remove from heat.

Place egg yolks and sugar in a bowl and whisk until fluffy-like and pale. Add the cornstarch and milk mixture (be careful to mix consistently while you add the hot milk so you don’t end up with scrambles eggs).

Return to a clean saucepan over medium heat, stirring, for about 15 minutes. Until it thickens, about 15 minutes. Bring to a boil and cook for a further 2 minutes. Remove from heat and add the butter. Strain the mixture into a bowl refrigerate until cold. Fold cream into custard. Remove the tart shells from the pans and spread a layer of custard onto each one. Arrange peach slices on top. Serves 5-6.

The Pastry

  • 2 cups flour
  • 1/4 cup icing (powdered) sugar
  • a pinch of salt
  • 6 oz butter

Place flour, salt, and sugar in a bowl. Add butter and blend with a pastry blender until it looks like coarse breadcrumbs. Add 3 tablespoons water mix with a knife and shape into disks, wrap in plastic wrap, and chill for 30 minutes.

(Image by M.E.)


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