Tarts

Peach and redcurrant lattice
1. 

500g sweet pastry
plain flour
2 tbsp ground almonds
6 ripe peaches, stoned and cut into eighths
200g redcurrants, picked of their stalks
4 tbsp caster sugar
Half a lemon, juiced and zested
2 tbsp milk
Half a tsp ground cinnamon

Roll two thirds of the pastry out to the thickness of a pound coin, line a 20cm x 30cm fluted tart tin with it, scatter the base with ground almonds and chill for 20 minutes. Heat the oven to 160C and put in a baking sheet.

Put the peaches, redcurrants, 3 tbsp caster sugar, lemon zest and juice in a bowl and mix. Arrange the fruit in the pastry shell over the ground almonds. Roll the remaining pastry out on a lightly floured work surface and cut into strips about a cm wide. Arrange the pastry strips over the fruit in a lattice pattern. Brush the edges of the tart shell with milk to seal. Mix the remaining caster sugar with the cinnamon. Brush the lattice strips with milk and scatter over the cinnamon sugar. Bake for about 30 minutes until the pastry is golden brown and the fruit is tender. Serve with vanilla ice cream, creme fraiche or cream.

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