3 oz Butter; [75g] 4 oz Caster sugar; [125g]*
3 Eggs
5 oz All-purpose flour; [150g] Grated rind of 1 lemon
14 oz Canned sliced peaches;
-[397g] 2 oz Hazelnuts; chopped
* Caster sugar is very fine sugar; we call it berry sugar.
If you don’t have it on hand you can whirl regular granulated sugar in the
food processor for a few seconds. If you can’t do that then just use
regular granulated sugar.
Preheat oven to 350F (180C; Gas 4). Grease an 8-inch (20cm) springform pan
and line it with greased paper. Drain the canned peaches thoroughly.
In a large bowl cream the butter and sugar together until light and fluffy.
Beat the eggs in, one at a time; beat well after adding each one. Mix
together the flour and lemon rind; fold into the egg mixture. Pour the
batter into the prepared springform pan and smooth the top.
Arrange the peach slices in a circular pattern on top of the cake batter.
Sprinkle with the chopped hazelnuts.
Bake for approximately 45 minutes. Near the end of the baking time warm a
serving dish.
Removed the baked tart from the pan and transfer it to the warmed serving
dish. Serve immediately with cream.
Yields
6 Servings