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Recipe for :

Lemon and Peach Tart

This recipe for Lemon and Peach Tart comes from Diana Griffiths of Salamander Cookshop -

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