Sunburst peach tart

Yield: 6 Servings

Measure 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

* 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

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