| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Kitmailbox |
6 |
Servings |
INGREDIENTS
| 3 |
oz |
Butter; [75g] |
| 4 |
oz |
Caster sugar; [125g]* |
| 3 |
|
Eggs |
| 5 |
oz |
All-purpose flour; [150g] |
|
|
Grated rind of 1 lemon |
| 14 |
oz |
Canned sliced peaches; [397g] |
| 2 |
oz |
Hazelnuts; chopped |
INSTRUCTIONS
* Caster sugar is very fine sugar; we call it berry sugar.
If you don't have it on hand you can whirl regular granulated sugar in the
food processor for a few seconds. If you can't do that then just use
regular granulated sugar.
Preheat oven to 350F (180C; Gas 4). Grease an 8-inch (20cm) springform pan
and line it with greased paper. Drain the canned peaches thoroughly.
In a large bowl cream the butter and sugar together until light and fluffy.
Beat the eggs in, one at a time; beat well after adding each one. Mix
together the flour and lemon rind; fold into the egg mixture. Pour the
batter into the prepared springform pan and smooth the top.
Arrange the peach slices in a circular pattern on top of the cake batter.
Sprinkle with the chopped hazelnuts.
Bake for approximately 45 minutes. Near the end of the baking time warm a
serving dish.
Removed the baked tart from the pan and transfer it to the warmed serving
dish. Serve immediately with cream.
Source - adapted from Cooking in Colour - 700 recipes for every occasion;
edited by Norma MacMillan and Wendy James; New World Marketing; 1984.
Formatted for MasterCook by Hallie du Preez.
Recipe by: adapted from Cooking in Colour; 1984
Posted to KitMailbox Digest by Roberta Banghart <bobbi744@sojourn.com> on
Mar 10, 1998
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