Torta tal-ħawħ u ċ-ċipresk (Peach and nectarine tart)


TORTA TAL-ĦAWĦ U Ċ-ĊIPRESK (PEACH AND NECTARINE TART) by Sandra Hammett

It is best to do this in summer, when you can get the juicest and sweetest Maltese peaches and nectarines you can find!

For the pastry:  Mix 200g plain flour, 1 tbs bicarbonate of soda, 1 tbs ground cinnamon;  add one tub low-fat vanilla yoghurt, some vanilla essence, 1 tbs olive oil, 1 egg beaten.  Form into a soft but pliable dough (should feel like bread/pizza pastry).  Rest in the fridge for about an hour.

Line a dish with baking paper;  cut 3 large peeled peaches and 3 large nectarines in four segments;  open the dough to be larger than your dish, and put it on baking paper;  add a layer of strawberry jam;  arrange the peach/nectarine segments in a pretty pattern, scatter with 1 tbs sugar and 1 tsp cinnamon;  pleat the pastry edge to form a rim;  brush pastry with beaten egg, pour the remaining egg on the fruit in the centre, and sprinkle the pastry edge with 1 tbs sugar and some cinnamon;  bake in a pre-heated oven (fan 175, lowered to 150 after 15 mins.) for about 30/40 minutes.  Nice served with vanilla ice-cream and/or panna!

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