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Peach and Macadamia Tart

By Richard Poynton - June 17, 2014

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Download the Peach and Macadamia Tart recipe.

Peach and Macadamia Tart
Shortcrust pastry
1 egg white – beaten
4 peaches – peeled and cut into slices
150g butter
200g castor sugar
200g macadamias – crumbed in a processor
3 eggs
1/3 cup Cointreau

Line a 22cm flan tin with the pastry
Bake blind for 20 mins at 200°C
Brush the base with egg white and return to oven for 5 mins more. Allow to cool
Reduce oven to 160°C

Arrange the peaches in the pastry case
Cream the butter and sugar until fluffy
Add the macadamias
Add the eggs one at a time and beat
Add the Cointreau
Pour the batter over the fruit and bake for 1 hour
Serve warm with cream

About Richard Poynton

Richard Poynton Richard is in love with food, a passion of his since school days. All his and Mouse’s travels have been based around food and wine, giving him experiences which have stood him in good stead for his food creations at Cleopatra. He bases all his dishes on flavour first and loves trying new ingredients and ideas – mixing and matching – to give a perfect balance on each plate.

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