Peach & Polenta Tart

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  • Gluten Free Recipe

Serves: 4
Prep: 30 minutes
Cook: 30 minutes

Recipe by Fiona Smith.

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.  

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 BarkerPeach, Mango & Passionfruit Fruit Compote, plus extra to serve 

METHOD

  • Heat the oven to 180° Celsius 
  • 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 
  • Sift the polenta, baking powder and salt together into a bowl and stir in the ground almonds 
  • 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 
  • 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 
  • Remove from the oven and spoon the compote over the warm cake while it is still in the tin 
  • Let the cake sit for 5 minutes then remove from the tin and place on a rack to cool 

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

*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. 

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