Peach brandy greatly lifts the flavours here, especially if the peaches are slightly underripe. The addition of hazelnut brittle really sets off the flan, not only with its flavour but also with its contrasting crunchy texture.
- 375 g pack ready-made sweet dessert pastry
- 5 ripe peaches, skinned, halved, stoned and sliced
- 150 ml carton double cream
- 2 large egg yolks
- 1 large egg
- 100 g Carnation Condensed Milk
- 2 tbsp brandy (peach brandy if you have it
- 200 g caster sugar
- 25 g blanched hazelnuts, roasted and chopped
- you will also need a 20cm (8") spring-form cake tin greased and base lined with baking parchment
- Place the peaches in a large bowl of boiling water for 30 seconds. Then, remove and peel away the skins.
- Preheat the oven to 200C, 400, Gas Mark 6.
- On a lightly floured surface, roll out the pastry to line the tin, allowing the excess pastry to hang over the sides of the tin.
- Prick the base with a fork and chill in the refrigerator or freezer for 10 minutes.
- Cover the pastry base with baking parchment, fill with baking beans, and bake for 10 minutes.
- Remove the beans and paper and return to the oven for a further 10 minutes. When cool, take a sharp knife and cut away the excess pastry, leaving a neat edge.
- Reduce the oven temperature to 180C, 350F, Gas Mark 4.
- Arrange the peaches in the pastry case. Heat the cream until nearly boiling.
- Mix the egg and egg yolks, condensed milk and brandy.
- Pour the hot cream onto the egg mixture, whisking continuously, then pour the custard into the pastry case.
- Bake for about 20 minutes until lightly set: the centre should still be slightly wobbly.
- Place the sugar in a thick bottomed pan and melt over low heat, occasionally stirring, until the caramel turns brown in colour.
- Add the hazelnuts, then pour onto baking parchment.
- Lift the paper carefully, allowing the caramel to run into a thin layer.
- When cool, snap into shards and scatter over the tart.
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