Recipe
for :
 This
recipe for Lemon and Peach Tart comes from Diana Griffiths
of Salamander Cookshop - www.salamandercookshop.com
Salamander
has been one of Britain’s leading cookshops since
1993. Their philosophy is to bring you the best kitchen
equipment – quality cookware, bakeware, knives,
mills and other kitchen utensils and accessories –
from around the world.
The intensity of peach and lemon work really well together
in this recipe, and while it's cooking, the scents of
sun baked fruit fill the house, evoking summers spent
in the haze of the Mediterranean.
Ingredients
for Lemon and Peach Tart
225g Plain Flour
80g icing sugar
125g unsalted butter
1 large egg
pinch of salt
grated zest of an unwaxed lemon
500g peaches
2 tbsp water
juice and grated zest of 4 unwaxed lemons
125g unsalted butter
1 tbsp castor sugar
4 eggs lightly beaten
How
to make Lemon and Peach Tart
For
the pastry:
- Sift
the flour and icing sugar into a bowl, and rub in
the butter until the mixture resembles breadcrumbs.
- Make
a well in the centre and add the egg, salt, and lemon
zest.
- Work
the flour in from the edges and mix into a smooth
dough.
- Wrap
in clingfilm and leave in the fridge for about half
an hour.
To
make:
- Pre-heat
the oven to 180°C.
- Cut
up the peaches and boil in the water until they soften.
Drain and puree through a sieve.
- For
the filling, place a bowl over a pan of gently simmering
water, add the lemon juice and zest, butter and sugar.
Stir with a wooden spoon until the butter has melted.
-
Stir in the eggs and cook over a slow heat until the
filling thickens enough to coat the back of the spoon.
- Remove
from the heat and leave to cool.
- Roll
out the pastry to line a 23 cm tart tin with a loose
bottom. Bake blind in the oven for 10 minutes.
- Pour
in the lemon filling and level the surface before
spreading the peach puree on top.
- Chill
for an hour or so and serve with cream or vanilla
ice cream.
Serves
8
Salamander
Cookshop
www.salamandercookshop.com
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