Peach and Semolina Custard Tart

Simona from Briciole is hosting both editions of Weekend Herb Blogging and this week I have a tart that you'll be able to enjoy regardless of the season. In summer, use fresh peaches while in winter, canned make an excellent alternative.



Peach and Semolina Custard Tart
[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 tart:
Roll out the pastry to form a circle slightly larger than your tart tin. Lay the pastry into the tin allowing the pastry to drape 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, brush the tart with warmed and sieved apricot jam.