Taste the World - Anguilla - Peach Tart

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*Official name: Anguilla *Motto: 'Unity, Strength and Endurance' *Capital: The Valley *Official Languages: English *Government: Parliamentary dependency under a constitutional monarchy (United Kingdom) *Area: 35 sq mi  *Population: (2006 estimate) 13,600 *Currency: East Caribbean dollar (XCD) *Time Zone: UTC -4 *Drives on the: left*International code: AL (data from Wikipedia)

For Antigua, I chose a recipe for Peach Tarts. Since it's January, there were unfortunately no fresh peaches available, so I made 2 variations, one with fresh apricots and one with canned peaches. Both turned out really well, but I can't wait to try the recipe with fresh peaches when they are in season. 

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Peach and Apricot Tarts

INGREDIENTS:

  • 1 Pie Crust  (Store bought, or use this recipe)
  • 5­ peaches or Apricots
  • 2 tablespoons sugar
  • 1/4 cup apricot jam
  • 1 tablespoon water
  • 1 teaspoon lemon juice


METHOD:
1.  Preheat the oven to 350 °F. Line an 8-9 in tart pan with the pie crust, and prick the base.

2.  Skin the peaches (or apricots) and remove the stones (seeds). Slice them thinly and arrange them, overlapping, in the pastry case. Sprinkle with sugar and bake for 35-40 minutes.

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3.  Heat the apricot jam, water and lemon juice in a small pan.  Bring to the boil, simmer for 5 minutes, then strain and boil again. Brush over the peaches and serve cold with cream.

 

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