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Peach Melba tarts recipe
Peach Melba tarts recipe from ctrevor |
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IngredientsPastry:250g plain flour 110g caster sugar 140g cold chopped butter 1 egg (lightly beaten) 2 tsp cold water 200ml double cream Tin of peach slices 200g icing sugar (sifted) 4 tbsp approx of peach juice from the tin |
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Method1. For the pastry: put dry ingredients into the food processor bowl and add the butter. Pulse the ingredients to cut the butter through the flour.2. Add the egg and 2 tsp of cold water and pulse the ingredients until they are worked into a ball. Knead the dough til smooth and wrap in cling film to store it in the fridge for 30 minutes. 3. Divide the dough into 8 and roll each portion to fit a 10cm loose-based flan tin. Prick the bases and place in the fridge for 20 minutes. Line each tin withgreaseproof paper and ceramic baking beads. 4. Place in a preheated over (180C) and bake for 15 minutes. Remove the paper and beans and cook for a further 7 minutes. Leave to cool. 5. For the filling: in a bowl, whisk the double cream til stiff. Place one slice of peach in each pastry tart and cover in cream. Smooth as much as possible. 2. In a separate bowl, weigh out the icing sugar and add 1 tbsp of peach juice at a time till it makes a thick icing mixture. Pour icing over each tart to cover the cream. | |||||||||||||||||||
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