Upside-Down Peach Tart
Cooking time25 minutes
Prep time30 minutes
Servings8 portions
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
| 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
- Preheat the oven to 200°C, 180°C fan oven, Gas mark 6.
- 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.
- Pour the juice from the peaches, pat dry the peaches and cut each half into 2-3 wedges.
- 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.
- 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.
- Bake the tart in the preheated oven for 25-30 minutes until golden brown.
- Put a big plate on the cake tin. Grip tightly with both hands and turn over very quickly in one go.
- Remove the cake tin slowly from the plate. Remove the baking paper. Cut the cake (hot or cold) into 8 slices.
