Caramelised in butter and honey, peaches star in this simple yet indulgent dessert.
Ingredients
- 1 sheet (25 x 25cm) frozen shortcrust pastry, just thawed
- 20g butter
- 2 peaches, halved, stone removed, each cut into 6 wedges
- 1 tablespoon honey
- 240g (1 cup) fresh ricotta
- 2 teaspoons pure icing sugar, sifted
- Pinch of ground cinnamon
Method
- Step 1Preheat oven to 200ºC. Cut the pastry into 4 squares. Line four 2cm-deep, 8cm (base measurement) fluted tart tins, with removable bases, with the pastry. Trim the excess. Place the tins on a baking tray. Line each tin with non-stick baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove the paper and pastry weights or rice. Bake for 5 minutes or until golden. Set aside for 5 minutes to cool in the tins before transferring to a wire rack to cool completely.
- Step 2Meanwhile, melt the butter in a large non-stick frying pan over medium heat. Cook the peach for 2-3 minutes each side or until lightly caramelised. Add the honey and swirl to coat.
- Step 3Combine the ricotta, icing sugar and cinnamon in a bowl.
- Step 4Divide the ricotta mixture among the pastry cases and smooth the surfaces. Divide the peach mixture among the tarts and pour over the pan juices.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
585 kj
Energy
8g
Fat Total
4g
Saturated Fat
1g
Fibre
3g
Protein
20mg
Cholesterol
114mg
Sodium
7g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
Notes
Peaches: With a fragrant perfume and delectable flavour, fresh peaches are a real treat, so make the most of them now.
More ideas: For a quick dessert, sprinkle brown sugar over peach halves. Cook under a hot grill until golden. Serve with vanilla ice-cream.
To make a side dish for grilled chicken, toss peach slices with steamed couscous, pistachios, chopped fresh continental parsley and fresh lemon juice.
- Author: Gemma Luongo
- Image credit: Steve Brown
- Publication: Australian Good Taste
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