Peach and lavender tart
by
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.
Ingredients
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
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
Go to Comments
Peach and lavender tart
