Ingredients
- 400 ml Whole wheat flour (mixed with rye flour or on its own)
- 66 ml Grapeseed oil or similar high quality oil
- 1 dash Salt
- 100 ml Ice water
- 3 tbsp All-purpose flour
- 4 tbsp Beet sugar (or regular sugar)
- 200 ml Milk or Soy Milk
- 1 Egg
- 1 Canned peaches
- 1 Peach juice from canned peaches
Instructions
- Preheat the oven to 200C
- To make the tart crust, combine the flour and salt, and lightly sift them together.
- Add small portions of the ice water and oil alternately while mixing.
- Once the dough has come together, knead it, and spread it flat.
- The dough will be quite sticky, so sandwich it between two sheets of waxed paper to make it easier to work.
- Oil and dust your tart pan with flour (omitted from ingredients list).
- As best as you can, transfer your dough sheet into the pan, making it as neat as possible.
- Bake it in the oven for 15 to 20 minutes.
- While it is baking, prepare the filling.
- Mix the flour and sugar.
- If you are going to add the egg, drop it in now and whisk together vigorously.
- When it is well mixed, add the milk a little at a time, whisking as much as you can to incorporate it.
- If you do not add the egg, add the milk and whisk vigorously.
- Whatever you choose, once the filling is well mixed, heat over low heat (you can make the filling entirely in this one pot )
- Be careful to stir continuously.
- When the mixture has thickened, mix the filling well, scraping the bottom of the pan.
- Make sure the filling doesn't burn.
- The filling will thicken more as it cools.
- For the topping, open the can of peaches and cut them into thin slices.
- Pour a bit of the peach juice into a small pot and heat it to reduce it into a thickened syrup.
- The tart crust should be done now, so take it out of the oven and remove it from the pan.
- Spread the filling evenly into the crust.
- Set the peach slices on top, and finally pour the syrup over the tart.
- It is even prettier if you garnish the top your tart with a little bit of colourful mint.
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