As the Northern Hemisphere is gearing up for the cold weather, Australia is heating up. Peaches are just starting to come into season in Sydney. A tip for selecting perfect peaches, follow your nose. If it smells peachy, chances are it will taste great. With peaches, you won’t necessarily find the perfect looking peach on the outside, there may be a few scuffs and marks on the skin, what counts is what is underneath – the flavour, and aroma will give you a clue to what the peach will taste like.
I’ve used a biscuit base crust in this recipe. If you are catering for anyone gluten-free (like my sister-in-law) it is easy to use gluten-free biscuits so that they don’t have to miss out. A good rule of thumb with your base is to use a ratio of 1:2 with your butter and biscuits. I also added whole roasted almonds, but if you prefer you could use ground almonds.
Peeling peaches: Set up a saucepan of water boiling and a bowl with water and ice cubes on standby. Cut a little cross x shape into the base of your peach. Drop your crossed peach into the boiling water for 1 minute, take out of the hot water and place straight into the cold water to stop the peach from cooking. Allow to cool for 30 seconds or so. Peel the skin away from the flesh underneath. If your skin does not peel easily, place back into the boiling water for another 30 seconds, then straight back into the iced water. Try peeling again. Repeat this process until all of your peaches are peeled.
Makes 6 tarts, with extra peach curd left over
- 250g sweet biscuits
- 50g whole almonds
- 125g butter, softened
- 4 medium peaches, peeled
- 3 whole eggs plus 2 egg yolks
- 150g sugar
- 1 teaspoon vanilla extract
- 100g butter
- zest and juice of 1 small lemon
- Roast the almonds in a 180°C oven for 15 – 20 minutes until fragrant and roasted (don’t let them get too much colour or burn)
- Remove the almonds from the oven and allow to cool
- Add the biscuits and almonds to your food processor and blitz into crumbs
- Add the softened butter and blitz again to combine, the mixture should look like wet sand
- Divide your mixture between 6 individual tart tins, and using a glass that has had the bottom dipped in water, press the biscuit base into your tins and up the sides (the water helps limit the mixture sticking to the bottom of the glass)
- Refrigerate your bases until firm
- To make the peach curd, add 300g worth of the peaches to a heat proof bowl and crush
- Add the eggs, sugar, vanilla, butter and lemon juice and zest in with your peaches
- Sit the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water
- Stir your peach curd mix until thick, this process takes approximately 25 minutes so settle in and make yourself comfortable while you are stirring
- Once thickened, remove the bowl of curd from the saucepan, and blitz using a stick blender until smooth
- Allow your peach curd to cool (you may want to transfer some to a sterilised jar to use another time)
- Remove the tart cases from their tins, and spoon in peach curd
- Cut the rest of the peaches into slices and use to decorate your tarts and serve. Enjoy!
What is your favourite stone fruit? Has this post inspired any new ideas?