Ingredients :
- 1 baked pastry shell, 21cm diameter, either homemade or ready to roll
- 6 firm peaches
- 1 pinch Nutmeg
- 300 ml Double Cream
- 2 tsp Dark Brown sugar
Method :
- Peel 5 peaches and cut into small sections, wedges. Leave the 6th peach for the finishing
- Add them to a saucepan with the brown sugar and nutmeg and add the small amount of water. Bring to boil and simmer for 5 mins stirring all throughout. Add the honey and stir in and simmer for a further 5 minutes until softened. Chop into smaller pieces
- Pour the peach mix into the pastry then put in the fridge for a half hour .
- Pour the double cream into a mixing bowl and add 2 drops of extract of pure vanilla and whisk up into a fluffy cream. For the top of the tart.
- Either put the cream on and spread with a knife or decorate the top with squeezy cream
- When you put the cream on put it back in the fridge until serving.
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