Peach and Lemon Tart

by Tarla Dalal

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A mouth-watering filling of peach and whipped cream on a crusty tart makes this an irresistible dessert, ideal to serve at birthday and kitty parties.

It is so tasty and looks so dainty that no one can stop with just one! Keep the tarts chilled, and spoon out the filling onto the tarts just before serving.

An enticing garnish of crunchy crushed chikki makes the Peach and Lemon Tart all the more appealing to everybody, young and old.

Try other Tart recipes like Strawberry Tart and Creamy Lemon Tarts .

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Peach and Lemon Tart recipe - How to make Peach and Lemon Tart

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Preparation Time: 15 mins Baking Time: 20 minutes Baking Temperature: 200°C (400°F) Cooking Time: 0 mins Total Time: 35 mins 10Makes 10 tars
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Ingredients

For The Tarts
1 3/4 cups plain flour (maida)
a pinch of salt
3/4 cup butter

For The Filling
3/4 cup chopped canned peaches
1 1/2 cups beaten whipped cream
1 tsp lemon rind
1 tbsp powdered sugar
1/4 tsp cinnamon (dalchini) powder

For The Garnish
1/4 cup crushed mixed nut chikki

Method

For the tarts

Sieve the flour and salt together on a plate.
Rub the butter into the flour with your fingertips and mix well.
Gradually add 3 tbsp ice-cold water and knead well to make a stiff dough and refrigerate for at least 15 minutes.
Lightly flour the rolling pin and rolling board and keep aside.
Knead the dough again, divide it into 10 equal portions.
Roll out a portion of the dough into a 125 mm. (5”) diameter circle. Place the circle into a 100 mm. (4”) diameter tart case and press the circle gently around the sides of the tart case.
Repeat step 6 to make 9 more tarts.
Prick all over the tarts with the help of a fork.
Arrange the tarts on a baking tray and bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes.
Keep aside and cool the tart cases.

For the filling

Combine the whipped cream, lemon rind, powdered sugar, cinnamon powder in a deep bowl, mix well.
Add the chopped peaches and mix gently.
Keep aside in the refrigerator till use.

How to proceed

Place the tarts on a clean dry surface and put approx. 2 tbsp of the filling in the centre of each tart with a spoon.
Garnish all the tarts with crushed mixed nut chikki.
Serve immediately.