During the week in London I like to walk along to Lower Marsh Street Market its very small just a few fruit and vegetable stalls . So far I have picked up some tasty asparagus and apples. Last week, I was seduced by some delicious looking peaches but a bag of 8 peaches in my rucksack , travelling through the tube and the train they became a little bashed a bruised about half survived fully intact but half were well I think the technical term is “squished”
This tart then came out of a neccessity to use half mushed , half whole peaches pretty quickly and having not done a lot of cooking recently wanting to make something a bit impressive . It would be delicious served with vanilla ice cream or my preference Greek yogurt or creme fraiche
Two Peach Filling
4 peaches , flesh removed from stones and mushed with a fork
4 peaches finely sliced
4 tbsp of sugar
5 pods worth of cardamom seeds
Pastry Shell
100g of plain flour
50g of butter
10ml of water
20g of icing sugar
- Mix together the flour and butter to form breadcrumbs
- Add the water to form a shortcrust pastry
- Place in the fridge for 20 minutes
- Roll out using the icing sugar to prevent sticking
- Line a 10in tart case with the pastry , pricking the base with a fork a few times
- Bake at 190degC for 15 minutes, remove from the oven
- Fill the shell with the peach puree (4 mushed peaches in a pan with the cardamon pods, sugar and 20ml Simmer for 15 minutes on a low heat til the peaches have broken down ) & the peach slices over the top
- Bake for a further 15 minutes
Perfect pudding to following Salt Marsh Lamb and Grilled Salads
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