creamy peach tart with smoky almond crust

You can also top with crushed meringue and whipped cream for an easy eton mess-style pudding.

This classic French dessert can be prepped ahead of time, so it's perfect for entertaining. Interestingly, the amount of vitamins and minerals in canned peaches is only very slightly less than fresh – making them a good option when peaches aren't in season. What's more, they contribute to a healthy heart and skin. Depending on recipe, you may want to protect the crust of the tart with foil. When making tarts, pre-bake the tart crust for 8 to 10 minutes at 350 degrees (180 C). Cover and chill in the refrigerator until very cold, about 2 hours. Gently stir the peaches to coat with syrup. Stir in the prosecco until sugar is completely dissolved (the prosecco will foam) Slice the peaches into ½-inch wedges and add to the bowl. Wrap and keep in freezer until use, at least 30 minutes. In a medium bowl, whisk the sugar with ¼ cup water. They're also high in fibre so may support the gut and ease digestive issues. You may need to piece some of the sides with your hands. Peaches are packed with protective antioxidants, which the body uses to protect against inflammation and disease. They work wonderfully in cobblers, pies, crumbles, tarts and topped with ice cream, but they also lend a delicious contrast to salty cheeses, like halloumi and feta. Peaches are juicy stone fruits with soft, fuzzy skins, they have a deeply sweet flavour which intensifies as they ripen. Peaches are in season from June to October and are at their best between July and September. Peach dessert recipes Peach salads and savoury recipes Peach cocktails and drinks When are peaches in season?

Creamy peach tart with smoky almond crust