Sunburst peach tart
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Butter; [75g] |
| 4 | ounces | Caster sugar; [125g]* |
| 3 | Eggs | |
| 5 | ounces | All-purpose flour; [150g] |
| Grated rind of 1 lemon | ||
| 14 | ounces | Canned sliced peaches; [397g] |
| 2 | ounces | Hazelnuts; chopped |
Directions
* Caster sugar is very fine sugar; we call it berry sugar.
If you don't have it on hand you can whirl regular granulated sugar in the food processor for a few seconds. If you can't do that then just use regular granulated sugar.
Preheat oven to 350F (180C; Gas 4). Grease an 8-inch (20cm) springform pan and line it with greased paper. Drain the canned peaches thoroughly.
In a large bowl cream the butter and sugar together until light and fluffy.
Beat the eggs in, one at a time; beat well after adding each one. Mix together the flour and lemon rind; fold into the egg mixture. Pour the batter into the prepared springform pan and smooth the top.
Arrange the peach slices in a circular pattern on top of the cake batter.
Sprinkle with the chopped hazelnuts.
Bake for approximately 45 minutes. Near the end of the baking time warm a serving dish.
Removed the baked tart from the pan and transfer it to the warmed serving dish. Serve immediately with cream.
Source - adapted from Cooking in Colour - 700 recipes for every occasion; edited by Norma MacMillan and Wendy James; New World Marketing; 1984.
Formatted for MasterCook by Hallie du Preez.
Recipe by: adapted from Cooking in Colour; 1984 Posted to KitMailbox Digest by Roberta Banghart <bobbi744@...> on Mar 10, 1998