INGREDIENTS

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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