Ingredients :
- Ready-made shortcrust pastry
- 4 peaches
- Sugar, to sprinkle
- 1 beaten egg
Method :
- Preheat the oven to 220C.
- Halve the peaches and remove the stones then cut each half into 6-8 slices.
- Next roll the pastry onto a floured surface and roll to about half the size and then cut into round circles, approximately 10 centimetres in diameter.
- Then lay the pastry onto a lined baking sheet and top each tart with the slices of one peach, laid into a ring formation leaving about half a centremeter on the border or in a line into the pastry. (I used a Yorkshire pudding baking tray. The pastry fit perfectly.)
- Sprinkle the tarts with sugar.
- Brush the borders with the beaten egg and bake for 12-15 minutes or until the pastry has risen and is golden brown.
- If you like sprinkle the tarts with a little extra sugar when you remove them from the oven.
0 komentar:
Posting Komentar