Peach Tart Recipe |
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You will need :- 6 oz. short crust pastry 1 can creamed rice 1 small can peach slices 1 teaspoon arrowroot 1 tablespoon honey 1 glace cherry
Preparation Time :- 20 minutes
Cooking Time :- 15 minutes
Oven Setting :- 425°F; Gas Mark 7
Roll out pastry to fit an 8-inch deep pie plate. Line plate, trim edges, (see Quick Tip below for unusual pastry edge) prick base and bake blind for 15 minutes. Cool on wire rack.
Empty rice into flan case. Drain peaches, reserving the juice. Arrange slices around edge of rice.
Mix arrowroot with a little of the juice to make a smooth paste, add more to make up to 4 tablespoons. Add honey and mix well. Bring slowly to the boil, stirring until thickened. Pour over the rice and peaches and serve very cold. Decorate with a glace cherry. Serves 4.
Quick Tip
For this unusual pie edging fluted round cutters may be used: first cut rounds, using a 1½ inch fluted cutter. Then cut crescents from the fluted circles and place the crescents round the edge of the pastry tart. Press well to seal.
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