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Harriet Harcourt

Roasted Peach Tart with Vanilla & Cardamom

Make the most of in-season stone fruit infused with vanilla and cardamom with this deceptively easy dessert.
I love to serve it scattered with fresh raspberries.

INGREDIENTS

1 x 24cm sweet short-crust pastry shell, blind baked

FOR THE FILLING
5-6 ripe but firm peaches
3 Tb caster sugar
1 tsp cornflour
1 vanilla pod
1 tsp cardamom seeds, crushed

TO SERVE
crème fraîche or mascarpone
Optional: 1 punnet fresh raspberries

Serves 6-8

DIRECTIONS

Preheat oven to 180°C.

Slice peaches into wedges (6-8 per peach).

In a medium bowl, toss peach slices with caster sugar, cornflour, seeds scraped from the vanilla pod, and crushed cardamom seeds.

Pile sliced peaches into pre-cooked pastry crust and dust heavily with icing sugar.

Bake in preheated 180°C oven for 35-40 minutes.

TO SERVE:
Serve tart warm (not hot), or cold with crème fraîche or mascarpone.

Optional extra: Scatter fresh raspberries over cooked tart.

NOTES:

  • Ripe plums may be substituted for the peaches.
  • Download the pdf for instructions on blind baking and a recipe for a good all-purpose shortcrust pastry