Peach & Polenta Tart

Serves 8

This recipe is gluten free as it’s made with polenta and ground almonds.

Ingredients:

• 150g fine instant polenta

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 150g ground almonds

• 150g unsalted butter, softened

• 150g caster sugar

• 3 eggs

• ½ teaspoon vanilla essence

• 2-3 fresh peaches, thinly sliced

• 5 tablespoons Barker’s Professional Peach, Mango & Passionfruit compote, plus extra to serve

Method:

1. Heat the oven to 180° Celsius

2. 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

3. Sift the polenta, baking powder and salt together into a bowl and stir in the ground almonds

4. 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

5. 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

6. Remove from the oven and spoon the compote over the warm cake while it is still in the tin

7. Let the cake sit for 5 minutes then remove from the tin and place on a rack to cool

8. Serve with more compote, Greek yoghurt, cream or crème fraiche on the side.

HANDY HINTS:

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 Fruit Compote from the Barker’s range.

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.

This Recipe Uses: