Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Upside-Down Peach Tart

  • Cooking time25 minutes
  • Prep time30 minutes
  • Servings8 portions
recipe image Upside-Down Peach Tart

Ingredients

  • 150g plain flour + extra for dusting
  • 75g Stork packet (at room temperature)
  • 50g caster sugar
  • 1 egg yolk
  • 1 large can of peaches (about 820g)
  • 30g melted Stork (about 3 tablespoons)
  • 30g caster sugar (about 3 tablespoons)
  • 50g shelled coarsely chopped pistachio nuts
  • round 20cm cake tin (base lined with baking paper), rolling pin

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Preheat the oven to 200°C, 180°C fan oven, Gas mark 6.
  2. Sieve the flour into a bowl. Rub in the Stork until the mix is like fine breadcrumbs. Stir in the sugar and the egg yolk with a palette knife Shape into a firm dough with cold hands. Flatten slightly, wrap in foil and place the dough in the refrigerator for 30 minutes.
  3. Pour the juice from the peaches, pat dry the peaches and cut each half into 2-3 wedges.
  4. Brush the cake tin lined with baking paper evenly with  the melted Stork. Sprinkle with the  sugar and the pistachio nuts. Line the base with peach wedges.
  5. Roll out the dough on a floured surface to a round 20 cm diameter. Remove the excess flour from the dough using a brush and place the dough on the peaches in the cake tin. Press down the edges slightly.
  6. Bake the tart in the preheated oven for 25-30 minutes until golden brown. 
  7. Put a big plate on the cake tin. Grip tightly with both hands and turn over very quickly in one go.
  8. Remove the cake tin slowly from the plate. Remove the baking paper. Cut the cake (hot or cold) into 8 slices.
 

Related recipes

All recipes