Ocado Ripe & Ready Peaches 4 per pack

Wash before use.
Store in a fridge below 5°C.

Peach, Almond and Thyme Tart
Cook time: 1 hr 15 mins
Serves: 8

Ingredients
250g plain flour, plus extra for dusting
250g unsalted butter, cubed
50g icing sugar
1 orange, zested
4 medium eggs (2 whole, plus 2 yolks)
1 tbsp milk
125g golden caster sugar
125g ground almonds
1 tbsp fresh thyme, leaves finely chopped
240g peach conserve
3 fresh peaches, halved, stone removed and cut into ½cm wedges

Method

Step 1
Preheat oven to 200°C/180°C fan/gas 6 and lightly brush a tart tin with oil.

Step 2
Make the pastry in a food processor by pulsing together the flour with 125g of the butter, icing sugar and orange zest, until it resembles fine breadcrumbs. Mix together the 2 egg yolks and milk with a pinch of salt, pour into the pastry mix and pulse until it starts to come together. Remove and form into a ball.

Step 3
Scatter flour on the work surface and roll the pastry out into a circle that’s about the thickness of a pound coin. Line the tart tin with the pastry, pushing lightly into the edges. Note: pastry can be tricky to move, so try gently folding it over your rolling pin before lifting.

Step 4
Now, roll the rolling pin over the top of the tart tin to cut off the excess pastry. Lightly prick the bottom all over with a fork, then place in the freezer for 10 mins. Once the pastry is chilled, cover with baking paper and baking beans and blind bake on a tray in the oven for 10 mins. Carefully remove the beans and paper and cook for 8 mins more.

Step 5
While the pastry is cooking, make the filling. In a mixing bowl or food processor, cream together the remaining butter and the caster sugar until pale and smooth. Add the 2 whole eggs one at a time, followed by the ground almonds, thyme and a pinch of salt, and thoroughly mix until smooth (you may need to scrape round the sides of the food processor between additions).

Step 6
When the pastry's time is up in the oven, remove it and turn the temperature down to 180°C/160°C fan/gas 4. Spoon the peach conserve into the bottom of the tart, reserving a little for the end. Spoon the filling on top, smoothing it out to the edges and place the peach slices decoratively on top. Bake for 45-50 mins, until lightly browned.

Step 7
Remove the tart and warm through the leftover jam. Brush this over all the peach slices. Allow to cool before tucking in.

Cardboard Tray & Film

Tray
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Film
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Ocado

Produced and packed for:

Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK

www.ocado.com