Strawberry-Peach Tart

Strawberry-Peach Tart

For 8 servings
Pastry
175 g (6 oz) plain flour
pinch of salt
75 g (3 oz) butter, softened
75 g (3 oz) caster sugar
2 eggs yolks
few drops vanilla essence

Filling
9 tbsp apricot jam, sieved
2 tsp water
225 g (8 oz) cream cheese
150 ml (1/4 pt) double cream
225 g (8 oz) strawberries
2-3 ripe peaches

Preparation

  1. Heat oven to 190 C (375 F). Sift flour and salt into a bowl. Add, butter, sugar, egg yolks and vanilla essence. Work with fingertips to form a fairly firm dough. Knead gently until free from cracks.
  2. Roll out on a lightly floured surface and line a 25 cm (10 in) fluted flan tin, with a loose base. Trim edge and prick base all over with a fork. Bake blind for 10 mins, then remove beans and cook for a further 10 mins.
  3. Put Jam and water in a pan, heat gently until melted. Combine cream cheese with 1 tbsp glaze. Whip cream to soft peaks and stir into cream cheese mixture. Spread mixture into cold flan case.
  4. Hull strawberries and peel and slice peaches. Arrange fuits over filling, Spoon glaze over fruits. Chill.

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