golden queen peach cream tart

Recipe

❤ Golden Queen Peach Cream Tart

Ingredients

3 tablespoons of finely chopped nuts of your choice, divided (I like using cinnamon coated almonds for this one or pecans)

¾ cup of creme fraiche

2 egg yolks

¾ cup sugar plus 1 tablespoon of sugar

½ teaspoon almond extract

½ teaspoon vanilla extract

pinch of salt

2 large peaches, washed, dried and thinly sliced

Method + Tips

Preheat oven to moderate 180°C (350°F) & lightly grease your 24cm tart tin.

Press shortcrust pastry (see the pastry recipe from Torta Della Nonna posting) into tin, rest in freezer for 15 minutes and then blind bake in oven for 10 minutes.

Scatter 2 tablespoons of the ground nuts in this pre-baked tart shell.  In a bowl, whisk well together the creme fraiche, egg yolks, ¾ cup of the sugar, almond and vanilla extracts and salt.  Pour this mix carefully over the nuts into the tart shell. Bake for 15 minutes.

Remove tart from oven and arrange peach slices over the top and sprinkle 1 tablespoon of nuts and 1 tablespoon of sugar over the peaches.

Return to oven and bake for another 30 minutes. Serve at room temperature. 

Serves 6-8.

Seasonal Jotting

It's love at first sight. My husband longs for this time of year and the first sight of peaches at their best. It's the ideal time here in Queensland to enjoy peaches - in particular he loves Golden Queens. What furry skinned, firm luscious lovelies they are. This sweet peach is ideal for preserving, a heritage variety of clingstone peach that originated from our neighbours in New Zealand. I'm going to do a batch of Peach & Passionfruit Conserve next week.

Did you notice yet? It's my personal mission to uphold the dying art of preserving.  Conserving the bounty of each seasons harvest is more important now than ever before. Why you ask? Because we live in a throw-away society. Because preserving is part of Australia's heritage.  And because it's unrealistic to crave your favourite produce all year round. We're talking about nature here, not genetically modified food.  

Shake the hand of the local farmer who feeds you - wherever you live. Buy his or her produce when it's in season and preserve it for when it's not! See an import - don't buy it! Simple.

The ongoing Australian debate about imports is really scary. It moves from fruit to fruit, year in year out. We must fight to keep our farmers viable and our homegrown produce plentiful. For there really is no need to import fruit and veg from any other country into Australia. Or your home country onward, if there's already food aplenty.