Peach tart with fresh caramelised peaches

You can use many types of fruit on top of this tart – they are part of 5 a day.

Peaches, plums and nectarines are available for most of late spring and summer – arrange them carefully for best results.


About 500g sweet shortcrust pastry – pâte sucrée

Egg custard filling 

2 eggs

50g sugar

150 ml double cream

3 fresh, ripe peaches

50g demerara sugar


  1. Preheat the oven to 180C/ Gas 4.
  2. Fit the rolled out pastry into a 20cm/8″ flan ring and bake blind until the pastry is crisp.
  3. Make the custard filling by whisking the eggs with the sugar until creamy and then whisking in the cream.
  4. Pour into the flan case and bake for 30 minutes until the mixture has just set.
  5. Slice the peaches and remove the stone. Place on top of the custard in a circle – make sure this is neatly done.
  6. Sprinkle over the Demerara sugar.
  7. Using a kitchen blowtorch, brown the peach slices and sugar until they caramelise. This gives colour and flavour to the dish.
  8. Skills – pastry making, setting, fruit preparation, caramelisation.


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