Peach and lavender tart


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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.




Almond crème pâtissière

  • 75ml of almond milk
  • 10g of caster sugar
  • 1/4 vanilla pod, seeds scraped out
  • 5g of cornflour


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