Peach and Semolina Custard Crostata

With an abundance of perfectly ripe peaches still available in the markets, I've come up with a simple tart to put them to good use. As the peaches are quite juicy, I've added a layer of semolina custard to help soak up those juices as the peaches cook and save me from that dreaded soggy buttom.


Peach and Semolina Custard Crostata
[Makes 1x26cm tart]

sweet shortcrust pastry
8 peaches, cut into eighths
semolina custard
25 grams semolina
25 grams raw sugar
¾ cup milk

Make the semolina custard:
Put the milk, sugar and semolina into a saucepan and whisk over a gentle heat until the mixture is smooth. Keep stirring with a wooden spoon until the mixture thickens. Place this mixture into a bowl and cover with plastic wrap - make sure the wrap resta against the custard, this will prevent a skin forming. Allow to cool before using.

Assemble the crostata:
Roll out the pastry to form a circle slightly larger than your tart tin. Lay the pastry into the tin allowing the pastry to drap over the edge.

Spread the semolina custard evenly over the base - arrange the peach segments over the top - I arranged them in a series of concentric circles.

Finish by folding the excess pastry carefully over the peaches - brush the pastry with a little milk and sprinkle with a raw sugar.

Bake in a preheated 170°C oven until the pastry is golden and cooked through - about 30 minutes. Let the tart cool in the tin before removing.

To give it a glossy look, I've brushed the cooled tart with warmed apricot jam.