I’m a huge fan of a peach. When they’re in season there’s nothing better and I’m currently stuffing myself with the flat white peaches that are in the supermarkets right now.
I love the adaptability of peaches in cooking too, I’ve made a peach and bresaola salad before now and they make great summer crumble or cobblers. I wanted to make something similar to todays recipe but then I realised when I spotted this recipe over on Rose’s blog, The Londoner, that I actually couldnt do it better than she has. Rose has a knack of writing about food that is ridiculously indulgent and making it sound super sexy. I’m not going to argue with her on this dish.
Image Credit: The Londoner
Head on over to The Londoner for the full Honey Baked Peaches recipe and to ogle at the pictures. Incidentally, Rose is nominated in the Cosmo blog awards (Best Food Blog) so make sure you vote for her if you appreciate this offering! (And Florence Finds of course!)
This week, I thought I’d share a recipe that my sister makes, shared with me, and now even my Mum makes well. It’s just as good in mini tart cases and so I thought it would make a great recipe for any parties you’re having this weekend. Not only is it seriously delicious, it’s also super easy, so great made ahead of time or when you’ve just got better things to do!
Image from Une Gamine dans la Cuisine (check her recipe out by clicking the link)
Recipe by James Martin from BBC Food, tried and tested by Florence.
5 free-range eggs
190g/6¾oz caster sugar
250ml/9fl oz double cream
4 lemons, juice and zest
butter, for greasing
flour, for dusting
225g/8oz ready-made sweet shortcrust pastry (find the recipe here or like me, use a ready made one – no one will ever know!)
Icing sugar, for dusting.
Preheat the oven to 150C
For the lemon tart, crack the eggs into a bowl and whisk gently to break up the yolks. Add the sugar and mix well. Add the cream and the lemon juice and stir. Pass the mixture through a sieve, then add the lemon zest and set aside.
Pour the lemon mixture into the tart case. Bake in the oven for about an hour, or until the filling is just set and the pastry is golden-brown.
Leave to cool completely, then place in the fridge to chill for about two hours.
To serve, bring to room temperature and dust the top of the tart generously with icing sugar, then place under the grill until caramelised if you wish to serve warm. (I prefer it cool with whipped cream or mascarpone for a refreshing summer desert.
Tweet me a picture if you make it!
Enjoy and have a great long weekend!