Peach and lavender tart

Name: Peach and lavender tart
Total time: 1 h
Ingredients: 75ml of almond milk; 10g of caster sugar; 1/4 vanilla pod, seeds scraped out; 5g of Doves Farm Organic Cornflour; 2 peaches; puff pastry, a sheet roughly 18x25cm; 1 lavender sprig; 1 tbsp of icing sugar

by GBC Kitchen

Item 1 of 1

Dessert
easy
2
60 minutes

★ ★ ★ ★ ★

5.00

Sweet peaches and floral lavender – the flavours of summer combine to make a perfect seasonal dessert. The crème pâtissière is made from almond milk, so providing you choose a dairy free puff pastry, the dish is a great dish for vegans . This is one of our favourite summer vegan recipes – click the link for more.

First published in 2019

This tart recipe is bursting with the flavours of summer and delightful enjoyed with a dollop of ice cream. Be careful with the lavender as the perfumey flavour can be a little overbearing, we just sprinkle a few flower buds on at the end for a floral hint and pretty presentation. If lavender isn’t available to you, try sprinkling with some thyme leaves instead.

Most pre-made pastry brands are naturally vegan, but double check on the packaging if you are catering for vegans.

Ingredients

Metric

Imperial

Almond crème pâtissière

75ml of almond milk
10g of caster sugar
1/4 vanilla pod, seeds scraped out
5g of Doves Farm Organic Cornflour

Tart

2 peaches
puff pastry, a sheet roughly 18x25cm
1 lavender sprig
1 tbsp of icing sugar

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Method

Place the almond milk in a pan with the sugar and the vanilla, and heat until the sugar has dissolved

Mix the cornflour with a drop or two of water and mix until it forms a paste. Stir the cornflour into the warmed almond milk. Whisk to prevent lumps and cook for a few minutes until thickened. Take off the heat and leave to cool

Preheat the oven to 190°C/gas mark 5 and place a tray in there to heat up. Placing the tart on a hot tray to cook will ensure the bottom cooks nicely

Half the peaches, remove the stone and slice into 4mm slices

Lay the pastry out on some greaseproof paper and prick all over with a fork to prevent it from puffing up too much

Spread the crème pâtissière over the pastry, leaving a 1.5cm border (you may not need to use it all)

Next arrange the peaches overlapping and in rows across the tart. Sprinkle with icing sugar and carefully transfer to the hot tray in the oven

Cook for 20–30 minutes or until the tart is nice and caramelised and cooked all the way through – the bottom should be nice and crisp

Sprinkle with lavender flowers and serve up hot or room temperature

First published in 2019

GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime!

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