Peach tart

This is a little fruit tart that is quick to whip up and pretty forgiving on quantities. Basically you are making a very thick batter, pouring that into a pie dish, and covering it with fruit slices. This makes a dryish sort of biscuity base, which is quite nice but I think needs something to help it along. If you use fruit from a tin I suggest that you pour some of the tinned juices over the tart when it comes out of the oven. You can also make the optional syrup and pour that over the hot tart - gets very sweet and sticky. You can also use any other type of fruit on top - whatever takes your fancy!

Peach tart
3/4 cup plain flour
3/4 cup of almond meal
75g butter
5 tbs sugar (or to taste)
1/3 cup milk - (or enough to make a thick batter)
2 eggs
1 tin peaches or 2 large ripe peaches

Cream the butter and sugar. Whisk in the eggs. Add in the flour, almond meal, and milk and combine till it forms a thick batter. Pour into the bottom of a pie dish. Arrange slices of fruit around the top. Sprinkle with cinnamon. Cook at 180 degrees for 30 mins or until the cake has set.

optional syrup
1 cup sugar
1 cup water


Bring the water to a boil.. Dissolve the sugar into the boiling water, stirring constantly. Pour some over the hot tart when it comes out of the oven.