Peach and lavender tart

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
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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 cornflour

Tart

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

Method

1
Place the almond milk in a pan with the sugar and the vanilla, and heat until the sugar has dissolved
2
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
3
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
4
Half the peaches, remove the stone and slice into 4mm slices
5
Lay the pastry out on some greaseproof paper and prick all over with a fork to prevent it from puffing up too much
6
Spread the crème pâtissière over the pastry, leaving a 1.5cm border (you may not need to use it all)
7
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
8
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
9
Sprinkle with lavender flowers and serve up hot or room temperature
First published in 2019
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share recipe:

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