163 Free-form peachattrwith raspberry asmcblaiglaze Oven setting: CircoTherm® Intensive METHOD To make pastry, place flour, sugar, salt and butter into a food processor bowl; Serves: 8 process until mixture resembles coarse bread crumbs. Add water and process Preparation time: 1 hour until mixture justcomes together; turn dough out onto a floured surface and Cooking time: 20 minutes knead lightly until smooth. Roll dough into a rectangle shape 15cm x 30cm, Chilling time: 3 hours fold in half, then in half again. Cover with plastic wrap and rest in the fridge for Level of difficulty: Medium 2 hours. Cut the dough in half; roll one half into a 35cm diameter circle. Place on a tray lined INGREDIENTS with baking paper and place in the fridge to rest for 30 minutes. The remaining pastry can be used for a later recipe; it can be frozen for up to 2 months. PASTRY 1½ cups plain flour TO ASSEMBLE TART 1 tbsp caster sugar Lightly toss the peach slices in cornflour. Remove prepared pastry base from the Pinch of salt fridge; sprinkle the centre of the pastry with almond meal. Arrange peaches in 200g cold butter, cubed a ring in the centreof the pastry, leaving a 5-cm border around the edge of the 100ml chilled water dough. With a sharp knife cut about 5 slits into the border of the dough, each running from fruit to the edge of the dough. Fold each segment of dough tightly FILLING over the peaches, overlappingeach segment. Place tart into the fridge for 10–15 650g slipstone peaches, cut into eighths minutes to rest. 1 tbsp cornflour Preheat oven on CircoTherm® Intensive to 210°C. Remove tart from fridge and ¼ cup almond meal sprinkle the peaches with caster sugar. Brush the egg all over the pastry. Place ½ cup caster sugar tart in the oven on shelf level 1. Cook for 15–20 minutes until the pastry is golden. 1 egg, whisked TO MAKE THE GLAZE RASPBERRY BALSAMIC GLAZE Place raspberry balsamic and sugar into a small saucepan. Bring to the boil, 2 tbsp raspberry balsamic vinegar reduce heat to medium and simmer for 1 minute until syrupy. Brush the tart with 1 tbsp caster sugar the glaze and serve warm. NOTE To achieve a crispy, flaky pastry it is important to keep the pastry cold at all times. Pastry can be made up to a day in advance. THE NEFF AUSTRALIA COOKBOOK DESSERTS