Peaches are reaching the end of their season, so why not make the most of them with peachy-keen dessert? This peach tart is full of juicy fruit, fresh herbs and is topped with a cinnamon-nutmeg custard. It’s still fresh and bright for the end of summer, but indulgent with a creamy, spiced custard on top.
Ingredients
Method
Preheat oven to 220°C/200°C fan-forced. Gently combine the peach slices, lemon juice and zest, thyme and spices in a bowl.
Line a large baking tray with baking paper. Place pastry on tray, then spread with marmalade, leaving a 2cm border. Scatter with apricots and nuts. Arrange peach slices on top and scatter with extra nuts. Roll up sides. Drizzle with honey, season with salt.
Cook for 25–30 minutes, until pastry is golden and peaches are tender.
Meanwhile, to make the custard, combine milk, cream, spices and vanilla in a saucepan on medium heat. Bring to a gentle simmer. Do not boil.
Whisk egg yolks and sugar in a large heatproof bowl. Slowly add the hot milk, whisking continuously. Return mixture to the saucepan. Cook on medium heat, whisking continuously, until custard is boiling and thickened. Pour into a large jug.
Serve slices of peach tart with custard, garnished with lemon thyme.
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