30 Nov Summer Recipe – Peaches
As the summer begins and we approach a warm and festive period in Melbourne, our seasonal produce changes too. There is a wide variety of seasonal produce available in summer. Vegetables include tomatoes, zucchini, eggplant, corn and capsicum. The summer fruit is the star of the show though, for example apricots, berries, figs, cherries, grapes, peaches, plums and oranges.
Peaches are a versatile fruit, able to be used in desserts, smoothies, salads and even as a snack on their own. They contain plenty of Vitamin C, an important vitamin for supporting your immune system, and fibre, a key nutrient in optimising gut health. Look for smooth skin and a sweet smell when picking your peaches to help ensure you’ve selected a ripe one!
This dessert recipe would be perfect for a BBQ in the sun or a festive dinner.
Peach and Raspberry Tart
Ingredients:
- 1/2 cup almond meal
- 1 tablespoon caster sugar
- 1 egg, separated
- 2 sheets of frozen butter puff pastry, partially thawed
- 2 medium peaches cut into thick wedges
- 1/4 cup frozen raspberries
- 1 tablespoon apricot jam, warmed and strained
- Vanilla ice-cream or yoghurt to serve
Method:
- Preheat oven to 220°C
- Combine almond meal, sugar and egg white
- Place pastry sheets on top of each other and gently press to secure. Cut a 22cm circle from the pastry and place on prepared baking tray.
- Score a 19cm circle in the centre of the large one. Prick the 19cm circle with a fork
- Spread the almond meal mixture over the 19cm circle
- Top the almond meal mixture with peaches and raspberries
- Brush the pastry border with egg yolk
- Bake for 20-25 minutes or until pastry is golden and puffed with the peaches tender
- Brush peaches and raspberries with jam
- Serve with ice-cream or yoghurt