For a festive December month.
You will need:
800g fresh, ripe yellow peaches
1 tablespoon lemon juice
1 cup castor sugar
1 tablespoon cornflower
2 tablespoons cake flour
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
2½ cups cake flour
1 teaspoon salt
75g chopped cold butter
50g white baking butter or lard, chopped
½ cup ice water
Sift the flour and salt together in a mixing bowl. Add the white and yellow butter.
Rub the flour and butter between your fingers until the dough looks like coarse bread crumbs. Add just enough water to bind the dough.
Roll the dough into two balls. Cover with cling wrap and set aside for approximately 20 minutes.
Preheat the oven to 180ºC.
Cut the peaches into quarters and place in a saucepan with the castor sugar, lemon juice, salt, cake flour, cornflour, cinnamon and nutmeg.
Set the mixture aside.
Roll out one of the dough balls in a tart plate and press thoroughly into all the corners.
Place the peach filling inside. Roll out the remaining dough and place on top of the peach filling. Press the sides of the tart together thoroughly to seal it.
Cut steam hole into the dough with a knife and make circle patterns in the dough. Spread a layer of milk over the tart with a brush to give it a nice sheen when baking.
Bake the tart in the oven for 30 – 35 minutes. Serve with fresh beaten cream and a pinch of cinnamon.