| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dessert, Here’s one , Earlier2 | 4 | servings | |
INGREDIENTS
| 250 | g | Ready Rolled Puff Pastry; (defrosted) |
| 1 | Egg; (beaten) | |
| 12 | Ripe Peaches; (stoned & halved) | |
| 6 | ts | Water |
| 75 | g | Soft Brown Sugar |
| 1 | tb | Dessert Wine |
| 700 | g | Raspberries |
| 50 | g | Caster Sugar |
| 2 | ts | Ground Cinnamon |
| 1 | Cinnamon Stick |
INSTRUCTIONS
SAUCE 1. Preheat the oven to 200ºc / 400ºf / Gas Mark 6. Roll out the pastry to 13 inch x 9 inch rectangle and trim off 1 inch strips from all sides, then brush the edges with a beaten egg. Transfer to a greased baking sheet and place the pastry strips on top of the pastry around the edge, to form a case, trimming to fit. Knock up the edges and decorate by scoring pretty lines, brush the edges with again again and leave to rest for at least 30 minutes. Arrange the peach halves in the small rectangle, spoon the wine over the peaches and sprinkle with sugar. Place in the preheated oven and bake for 20 - 25 minutes or until the pastry is golden and crisp and the peaches have started to caramelise. 2. Make the sauce, put the raspberries, sugar, ground cinnamon and cinnamon stick in a saucepan and heat gently until the sugar dissolves and the raspberries begin to fall apart. Remove from the heat and take out the cinnamon stick, transfer to a liquidiser and puree until smooth. Sieve, spoon into a serving bowl and chill until required. 3. To serve, dust the tart with icing sugar and place on the garden table with the sauce next to it, allowing guests to cut a slice and drizzle with the raspberry and cinnamon sauce. Converted by MC_Buster. NOTES : Chef:Amanda Grant Converted by MM_Buster v2.0l.
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