Apricot, Peach & Polenta Tart
Gluten Free
Serves 4 people
30 min prep
30 min cook
We’ve created this delicious fruit tart with peaches, but you can use any fruit suitable for cooking – choose from nectarines, plums, rhubarb, apple, pear, or raspberries – then match it with a complementary Barker's Fruit Topper.
By Barker's
Ingredients
- 150 g polenta
- 1 tsp Baking powder
- 1/4 tsp salt
- 150 g almond meal
- 150 g unsalted butter
- 150 g caster sugar
- 3 Eggs
- 1/2 tsp vanilla extract
- 3 peaches
- 5 Tbsp Barker’s Apricot & Peach Fruit Topper
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
- *if your polenta is too coarse, you can pass it through a sieve and use the fine polenta for this recipe and the remaining coarse polenta for other meals.
Tips
- Serve with more compote, Greek yoghurt, cream or creme fraiche on the side.
- This recipe is gluten free as it’s made with polenta and ground almonds.
This Recipe Uses
Apricot & Peach Fruit Topper 300g
$6.50
300g
