Peach and buttermilk tart

A beautiful peach tart with the perfect crumbling shortcrust pastry.
William Meppem
8 - 10
1H 10M
1H 45M

The combination of a melt-in-the-mouth brown sugar shortcrust and tangy buttermilk filling is spot on, but this tart is taken to the next level by thin slivers of perfectly ripe peach. Choose whichever peaches are the best – golden, white or a mix of the two.


Brown-sugar pastry



1.For brown-sugar pastry, process flour, butter, sugar and a pinch of salt in a food processor to fine crumbs. Add yolks and pulse until mixture begins to clump. Turn out onto a work surface, bring together with the heel of your hand, wrap in plastic wrap and refrigerate for 1 hour to rest.
2.Roll pastry on a lightly floured surface to 3mm thick and line the base and sides of a 23cm tart tin, allowing pastry to overhang. Refrigerate to rest for 30 minutes, then trim excess pastry and blind-bake until light golden brown on the edges (12-15 minutes). Remove baking paper and weights, and bake until pastry is golden and crisp on the base (8-10 minutes). Cool completely and reduce oven to 160C.
3.Whisk eggs, sugars, flour, lime rind and juice and vanilla seeds in a bowl until smooth, then whisk in buttermilk and butter. Pour batter into pastry case and bake until set with a slight wobble in the centre (40-45 minutes). Cool to room temperature, then refrigerate to chill.
4.Arrange peach slices slightly overlapping in concentric circles to cover tart. Scatter with extra lime rind, dust with icing sugar, drizzle with honey and serve. Tart is best the day it’s made.

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