Easy Peach Tart — Joseph Henry Limited

Make 1 tart (serves 8)

If you are strapped for time when hosting a BBQ, the last thing you need is extra pressure when it comes to dessert. I rarely opt for store-bought items, but in this case, they prove to be quite handy. Most stores will sell ready-made pastry cases (just be sure to buy the sweet one, and not the savory pastry case). And as for the canned sliced peaches, this brings back memories of my childhood when I would enjoy the syrupy fruit covered in custard…heavenly! This pretty dessert is best enjoyed with a generous dollop of whipped cream.

1 can sliced peaches
2 tsp lemon juice
1 TB caster sugar
2 TB corn-starch (mixed with 2 TB water in a small bowl)
store-bought sweet pastry case (20cm diameter)
whipped cream, to serve

Open the tin of peaches and drain the juice from the tin into a small pan. Set the peaches aside for the meantime. Gently heat the juice over a low-moderate heat, adding the lemon juice, caster sugar, and corn-starch/water mixture. Cook for 8-10 minutes, whisking continuously. Once thickened, pour into the sweet pastry case and spread over the base. Arrange the sliced peaches on top.

When dessert time comes around, slice and serve with sweet whipped cream.

NOTE: If you prefer sweet whipped cream, simply add 1-2 tablespoons of caster sugar to the bowl when whipping the cream to soft peaks.