Vanilla Tart with Poached Peaches

200g plain flour, plus extra to dust

2 tbsp icing sugar, plus extra to dust

100g cold unsalted butter, chopped

3 eggs, plus 2 egg yolks

300ml thickened cream

1 vanilla bean, split, seeds scraped

1/3 cup caster sugar (75g)

Poached Peaches

1/2 cup caster sugar (110g)

1 vanilla bean, split, seeds scraped

4 peaches, peeled and quartered

1. Whiz flour and icing sugar, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs. Add 1 egg yolk and 2-3 tbsp of iced water. Pulse to combine. Tip onto a floured surface and knead gently until smooth. Enclose in plastic wrap and chill for 30 minutes.

2. Grease 25cm loose-bottom tart pan. On a floured surface (or baking paper) roll out pastry and line tart pan. Prick base, then chill for 20 minutes.

3. Preheat oven to 200c. Line tart with baking paper and pastry weights and bake 8-10 minutes. Remo Remove from heat and allow to cool. Rve paper and cook a further5 minutes or until pastry is golden brown. Reduce oven to 150c.

4. Place cream and vanilla pod and seeds in a pan over medium heat. Bring just to below boiling point. REmove from heat and allow to cool. Discard vanilla pod.

5. Beat eggs, remaining yolk, sugar and cream in a bowl. Pour into tart case. Bake on a tray for 30-35 minutes until softly set with a slight wobble in the centre (it will firm up as it cools). Cool completely.

6. Meanwhile for the peaches, stir sugar, vanilla pod and seeds and 2 cups (500ml) of water in a pan over low heat until sugar dissolves. Remove peaches with a slotted spoon and place in a bowl. Bring liquid to the boil over a medium heat. Simmer for 10 minutes or until reduced and syrupy. Pour over peaches and then cool.

7. Dust the cooled tart with icing sugar and serve with poached peaches.

reference: delicious. summer: the essential collection, p122

Note: the original recipe asked for 12 fresh apricots, poached. Any poached fruit combination would compliment the delightful smoothness of this vanilla tart.