Peach Torte

For the pastry:

1 ⅔ cup plain flour

½ cup caster sugar

125g cold butter, chopped

1 egg yolk

1 TBSP water, approximately

For the custard:

2 eggs

½ cup caster sugar

1 cup milk

1 cup cream

1 tsp vanilla essence

½ cup corn flour

50g butter

Plus you’ll need either a 825g tin of peaches – or, indeed, any other fruit such as pears, nectarines or apples.

Pastry

  1. Preheat oven to 180C/160C fan-forced
  2. Place flour and sugar in a large mixing bowl and combine
  3. Rub in butter with your fingers until the mixture is like crumbly sand
  4. Add the egg yolk and mix in with your fingers
  5. Add enough water so that the pastry comes together but isn’t too wet. You want it to be kind of like the consistency of play dough. If you add too much, add a tiny bit more plain flour to balance it
  6. Turn out onto a floured surface and knead until the dough is smooth
  7. Wrap in plastic wrap and refrigerate for 30 minutes
  8. Then roll it out until it’s big enough to line a 24cm round loose-based flan tin. I admittedly don’t have one so used a cake tin with removable sides (there’s probably a technical name. God knows what it is). It seemed to work OK. BUT! Make sure the sides are removable, because you need to be able to get the thing out
  9. If you’re using store-bought pastry, simply cut to fit the tin and follow the next few steps
  10. Line the bottom with baking paper and on top of that, put rice or dried beans. This is to make sure the pastry doesn’t rise when you bake it
  11. Put it in the oven and bake for 10 minutes. Remove from the oven and take off the rice/beans and paper. Bake another 10 minutes and remove from oven again
  12. Leave to cool

Custard

  1. Whisk the eggs and sugar together in a metal bowl
  2. Add the milk, cream and vanilla and whisk to combine
  3. Place this bowl over a saucepan of simmering water, making sure the bowl doesn’t actually touch the water. If you’re lucky enough to have a double-boiler, use this by all means. It’ll make life much easier
  4. Keep stirring so the eggs don’t scramble until the mixture starts to thicken
  5. Once it’s a little thicker, put the mixture into a medium-sized saucepan and put on the direct heat. In simpler terms, put it on the stove
  6. Add the corn flour and keep stirring until the mixture is custardy
  7. Take off the heat and add the butter, whisking until it’s mixed in
  8. Leave to cool

Now it’s time to assemble.

  1. Pour the custard into the tart (make sure everything’s room temperature). If you’re using bottled custard, simply pour it in straight from the bottle
  2. Arrange the slices of fruit on top in an aesthetically pleasing manner
  3. Serve

This was gone from our apartment within 24 hours. It’s especially good the next day, cold straight from the fridge.

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One Response to “Peach Torte”

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  1. Salad at a Steal. « The Cheap Glut - July 19, 2010

    […] Peach Torte […]

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