Peach & redcurrant lattice
A super smart summer tart - perfect for garden parties and long lunches
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 1 hour 15 minutes plus chilling
- Roll two thirds of the pastry out to the thickness of a £1 coin, line a 20cm x 30cm fluted tart tin with it, scatter the base with ground almonds and chill for 20 minutes.
- Heat the oven to 180C/fan 160C/gas 4 and put in a baking sheet.
- Put the peaches, redcurrants, 3 tbsp caster sugar, lemon zest and juice in a bowl and mix. Arrange the fruit in the pastry shell over the ground almonds.
- Roll the remaining pastry out on a lightly floured work surface and cut into strips about 1-11/2 cm wide. Arrange the pastry strips over the fruit in a lattice pattern. Brush the edges of the tart shell with milk to seal. Mix the remaining caster sugar with the cinnamon. Brush the lattice strips with milk and scatter over the cinnamon sugar.
- Bake for about 30 minutes until the pastry is golden brown and the fruit is tender. Serve with vanilla ice cream, crème fraîche or cream.
Per serving
393 kcalories, protein 5.2g, carbohydrate 47.3g, fat 21.6 g, saturated fat 6.7g, fibre 3.6g, salt 0.33 g
Recipe from olive magazine, July 2008.
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http://www.bbcgoodfood.com/recipes/6532/
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Ingredients
- 500g sweet pastry
- plain flour
- 2 tbsp ground almonds
- 6 ripe peaches , stoned and cut into eighths
- 200g redcurrants , picked off their stalks
- 4 tbsp caster sugar
- ½ lemon , juiced and zested
- 2 tbsp milk
- ½ tsp ground cinnamon
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Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 1 hour 15 minutes plus chilling
Ingredients
- 500g sweet pastry
- plain flour
- 2 tbsp ground almonds
- 6 ripe peaches , stoned and cut into eighths
- 200g redcurrants , picked off their stalks
- 4 tbsp caster sugar
- ½ lemon , juiced and zested
- 2 tbsp milk
- ½ tsp ground cinnamon
Per serving
393 kcalories, protein 5.2g, carbohydrate 47.3g, fat 21.6 g, saturated fat 6.7g, fibre 3.6g, salt 0.33 g
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Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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06 July 2009
Joan Killeen commented on this recipe
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