Peach tart
Ready in:
75 min
Difficulty
easy
Servings
6
Free from
gluten, soy
Ingredients
For the dough:
- 120g Mum’s Mill Quick Bread Mix
- 30g cane sugar
- pinch of salt
- 1 egg
- 80g cold butter
For the filling:
-
- breadcrumbs
- 4-5 tablespoons peach jam / apricot jam
- 2 peaches
- cane sugar
Step by Step Instructions
Step 1
Preheat the oven to 200°C/400°F/Gas 6.
Step 2
To make the dough, cut the butter into small cubes, add the other ingredients, stir together then knead until it comes together and forms the dough.
Step 3
Line a pie tin (or a cake tin) with baking paper. Press the dough into the base and sides of the tin (about 1cm high). Line the pastry with baking paper and baking beans (so that the dough does not rise during baking).
Step 4
Bake for 15 minutes with beans on top. Then take the beans and baking paper off the top. Turn down the heat to 180°C/350°F/Gas 4.
Step 5
Slice the peaches into thin slices.
Step 6
Sprinkle breadcrumbs on the base of the pie, then spoon the jam over it and spread evenly on the base. Place the peach slices in a circular shape, then sprinkle cane sugar on top.
Step 7
Bake the pie for 30 minutes on 180°C/350°F/Gas 4.
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