The ultimate comfort food to end a meal – this buttery sweet pastry tart filled with sliced juicy peaches and custard is best served hot from the oven!
- 1⁄2 x 375g packet sweet pastry
- 415g can peach slices, drained
- 150ml carton double cream
- 1 medium egg
- 1 level tbsp cornflour
- 1 level tbsp caster sugar
- You will also need
- 24cm (91⁄2in) round enamel pie plate
Set the oven to 220°C/450°F/Gas Mark 7 and place a baking sheet in the oven to heat up.
Roll the pastry out on a lightly floured surface and use to line the pie plate. Prick the pastry with a fork. Press the prongs of the fork around the edge of the pastry to pattern it. Chill the pastry for 10-15 mins.
Arrange the peach slices on the pastry. Lightly whisk together the cream, egg, cornflour and sugar to make a custard and pour over the peach slices.
Place the pie plate on the hot baking sheet in the oven, and immediately reduce the oven temperature to 180°C/350°F/Gas Mark 4.
Bake the pie for 20- 30 mins, until the custard has just set.
Remove the pie from the oven and serve hot or at room temperature.
Either peaches in syrup or fruit juice can be used for this recipe, just drain them well before using.