Peach season is in full swing, with the prime time for these juicy fruits being from June to September, and August hailed as the peak month. This makes it the ideal moment to whip up a scrumptious peach tart. Mary Berry, the esteemed baker and former judge on The Great British Bake Off , has divulged her own take on this mouth-watering treat.
On her website, Mary penned: "This dessert is as impressive as it is delicious! The recipe works just as well with nectarines or apricots. It takes a little time to do but is so worth it, and is a dish you will be proud of." Whipping up this delectable tart can take anywhere from 30 minutes to an hour, and it's a sublime choice for a summer sweet, perfect for family or impressing guests at a garden bash or barbecue, reports the Express .
Ingredients (Serves 8-10) For the pastry 175g/6oz plain flour, plus extra for dusting 115g/4oz butter, cubed 3 tbsp icing sugar 1 egg, beaten For the creme patisserie 6 egg yolks 115g/4oz caster sugar 55g/2oz plain flour 500ml/18fl oz full-fat milk 1 tsp vanilla extract 100ml/31⁄2fl oz pouring double cream, whipped to soft peaks For the filling 55g (2oz) caster sugar 8 large peaches, halved and thinly sliced About 75g (3oz) apricot jam Equipment 28cm/11in fluted, loose-bottomed tart tin Baking beans Electric whisk Method Kick things off by making the pastry. Measure out the flour, butter, and icing sugar into a food processor, then pulse until the mix starts to look like breadcrumbs. Chuck in the egg a.