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vanilla peach tart - serves 6 |
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500ml creme
patissiere 150ml double cream 250g block all butter puff pastry 4 peaches, peeled, stone removed, thinly sliced preheat the oven to 180C/gas 4. roll out the pastry on a floured surface, then place on a baking sheet and prick all over with a fork. Bake for 25 minutes, or until the pastry is golden brown. Take out and cool on a rack. mix the double cream into the creme patissiere spread the mixture onto the cooled puff pastry in a bowl, mix together the caster sugar, vanilla seeds
and sweet wine. Add the sliced peaches and leave to marinate for 30
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