Peach & Polenta Tart
Serves 8 people
45 min cook
A unique tart with sweet peaches and a crispy polenta crust. Delicious and different!
By Barker's Professional
Ingredients
- 150 g fine instant polenta
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 149 ground almonds
- 150 g unsalted butter, softened
- 150 g Caster sugar
- 3 eggs
- ½ teaspoon Vanilla essence
- 2-3 thinly sliced fresh peaches
- 5 tablespoons Barker's Peach, Mango & Passionfruit Compote
Method
- Heat the oven to 180° Celsius
- Cut a piece of baking paper slightly bigger than a 22-23cm square or round tart time, and push it into the tin so it comes up the side a little
- Sift the polenta, baking powder and salt together into a bowl and stir in the ground almonds
- In another bowl, beat the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs, one at a time and add the vanilla essence. Fold in the polenta mixture
- Smooth into the prepared tin and top with peach slices. Bake for 45 minutes or until a skewer inserted into the centre comes out clean
- Remove from the oven and spoon the compote over the warm cake while it is still in the tin
- Let the cake sit for 5 minutes then remove from the tin and place on a rack to cool
- Serve with more compote, Greek yoghurt, cream or crème fraiche on the side.
