I fell in love with Valentine Warner’s recipe for raspberry and peach tart that he made as part of his ‘what to eat now – more please’ series a little while ago the first time I made it. It’s the most tasty, sweet, happy-inducing tart ever I think, and I’ve made it loads of times.
The best thing about it is that it can be adjusted to whatever fruit you can get that’s in season, so while raspberries and peaches are great in summer, it was especially great with figs or plums, and you can experiment with different jams, too. This time, having a large number of pears to use up, I figured another version of this versatile delight should be on the cards, but this time with honey.
I have to say from the start that (sorry Valentine) I don’t use the pastry from the recipe – firstly because I think it’s rich enough without using a pastry with egg in, and secondly, because my mum is the queen of pastry. I have honestly never tasted such incredible, melt in the mouth, crumbly, light pastry as my mum’s, so naturally, I’ve got to make sure I can carry on this family tradition.
I make the quantities in the recipe but because I don’t have a 25cm flan tin, it usually makes enough for two smaller tarts. For the first time, I’ve tried freezing one to see how it behaves – I don’t see why it should do anything nasty but will update if it does.
It’s labour intensive but definitely worth it – despite being a long wait it’s very easy, impressive and can be adapted. It can be eaten hot or cold and keeps for a good few days, although it won’t last that long with hungry people around. What more could you want from seasonal food eh?!
Makes about enough for two tarts, 18-20cm
The best thing about it is that it can be adjusted to whatever fruit you can get that’s in season, so while raspberries and peaches are great in summer, it was especially great with figs or plums, and you can experiment with different jams, too. This time, having a large number of pears to use up, I figured another version of this versatile delight should be on the cards, but this time with honey.
I have to say from the start that (sorry Valentine) I don’t use the pastry from the recipe – firstly because I think it’s rich enough without using a pastry with egg in, and secondly, because my mum is the queen of pastry. I have honestly never tasted such incredible, melt in the mouth, crumbly, light pastry as my mum’s, so naturally, I’ve got to make sure I can carry on this family tradition.
I make the quantities in the recipe but because I don’t have a 25cm flan tin, it usually makes enough for two smaller tarts. For the first time, I’ve tried freezing one to see how it behaves – I don’t see why it should do anything nasty but will update if it does.
It’s labour intensive but definitely worth it – despite being a long wait it’s very easy, impressive and can be adapted. It can be eaten hot or cold and keeps for a good few days, although it won’t last that long with hungry people around. What more could you want from seasonal food eh?!
Makes about enough for two tarts, 18-20cm
