3 February 2013

BEST EVER PEACH DESSERT

Last night we had this stunning peach tart for dessert. It may be the best and easiest tart ever, made with goodies from some of my favourite artisans and farmers.

THREE ingredients!

• Paneton's ready rolled Flaky Puff Pastry
• Fresh peaches grown by Jenny Quayle at her Waybyond organic farm in the Wayby Valley.
• Heilala vanilla syrup

Place the pastry on a baking sheet. Halve the peaches removed the stones and place them face down on the pastry. Bake at 200C until the pastry is golden brown (20 minutes.) REmove the tart and drizzle over the vanilla syrup. Serve with Whangaripo buffalo yogurt and runny cream, and for a special treat that gorgeous Tokaji dessert wine (courtesy of Mark Godden of Fishbone, Queenstown.)