This tart is also gorgeous with white nectarines.
400g (14 ounces) ready-made sweet shortcrust or buttercrust pastry
1 medium (size 6) free-range egg yolk
2 Tbsp lemon juice
800-900g (about 1½ pounds) fresh firmish peaches
1 cup coarsely crushed amaretti biscuits
¼ cup caster sugar
4 Tbsp Dutch cocoa powder
1 Tbsp butter
1 Preheat oven to 180°C (350°F).
2 Roll out pastry on a lightly floured surface and line into a 21cm (8-9”) loose-bottomed flan ring set on a baking sheet. Prick pastry base with a fork then refrigerate until firm. To bake the pastry blind, line it with light tin foil or crumpled tissue paper reference and fill with baking beans. http://sharedkitchen.co.nz/recipe/rich-shortcrust-pastry/ Cook for 20 minutes until golden around the edges and browned on the bottom. Remove foil or paper and baking beans, then brush the inside of the pastry with egg yolk and return it to oven for a further 5 minutes.
3 Meanwhile, put lemon juice in a large bowl. Peel peaches, then cut them into thin slices, discarding the stones, and drop slices into the bowl as they are prepared. Gently toss the peach slices in the lemon juice, then cover until required (the peaches can be prepared up to 30 minutes before assembling the tart). If using nectarines, wash and dry but don’t peel them, and prepare as described above.
4 Tip peaches onto a double thickness of paper towels and pat them dry. Arrange fruit slices on top of pastry. Put crushed amaretti biscuits in a bowl with caster sugar. Sieve the cocoa powder over. Spoon topping over the fruit and dot with butter. Lower oven heat to 170°C (325°F) and bake for 15-20 minutes, or until the top is browned and the fruit is tender. Serve hottish or warm.
Photography Aaron McLean http://www.aaronmclean.com