A refreshing summer tart perfect for those warm January nights.
Prep time: 2 hours 20 minutes
Cook time: 30 minutes
- 2 sheets or 1 block of gluten-free pastry (I use the Genius brand)
- 500g yellow peaches stoned & sliced
- 200g frozen or fresh raspberries
- 1/3 cup caster sugar (for tart filling)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 cup water
- 1 1/2 tablespoons cornflour
- 2 egg whites at room temperature
- 1/2 cup caster sugar (for meringue)
- Preheat the oven 200 degrees celsius.
- Line a 20cm square tart tin with baking paper then add pastry
- Line with baking paper & fill with pastry weights or rice. Bake for 10 mins. Remove paper and weights or rice. Bake for another 10 mins or until just golden. Set aside to cool.
- To make filling combine peaches & raspberries, vanilla, cinnamon & water in a saucepan.
- Cook, stirring, for 5 mins or until fruit releases its juices & sugar dissolves.
- Combine cornflour & 2 1/2 tbs cold water in a bowl. Add to fruit mixture. Cook for 3 mins or until mixture boils & thickens slightly.
- Pour into the pastry case & place in the fridge for 1 hour to chill.
- Once ready to serve, preheat the grill of an oven to 200 degrees celsius or prepare a blow torch.
- Using an electric mixer beat combined egg whites & 1/2 cup sugar until thick & glossy. It should hold a peak once the beaters are removed (approx. 7 -10 minutes).
- Grill in the over until browned or use a blow torch.
- Serve immediately.
Depending on your intolerances, this recipe could be classified as high FODMAP if you have an issue with Polyols, due to the peaches. There are no other high FODMAP ingredients though.