I love my year at Avoca cookbook as it lists each recipe according to the relevant season making it far easier to choose one with ingredients that are suitable and plentiful for that time. While browsing the recipes I came across this one last night and thought it would be perfect for a Summer dessert, so light and creamy ... Hope you all enjoy!
1 packet of shortcrust pastry
5 ripe peaches
3 large eggs
4 tbsp caster sugar
2 tbsp plain flour
Roll out the pastry and line a 28 cm fluted well greased flan tin. Fill with baking beans and bake in a hot 160c oven for 20 mins.
Meanwhile in a bowl mix the eggs, vanilla, sugar and cream. Sieve the flour into the egg mixture. Fan the sliced peaches around the side of the par cooked pastry shell. Pour the custard mixture over the fruit. Bake in the oven for a further 35 to 40 mins until set but still has a slight wobble in the middle. My oven was hotter than I thought so it browned the edges a little more than I would have liked !!
Dust with icing sugar and serve hot or cold with some vanilla ice cream or just plain old whipped cream!
Delicious eaten alfresco after the perfect bbq or dinner :)
Have a fabulous day!