Ingredients
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2 tablespoons apricot jam
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1 sheet (25 x 25cm) frozen ready-rolled shortcrust pastry, just thawed
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2 tablespoons brown sugar
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1 x 415g can peach slices, drained
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Icing sugar, to dust
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Bought vanilla custard, to serve (optional)
Method
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1Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Heat the jam in a small saucepan over low heat for 3 minutes or until melted.
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2Place the pastry on the lined tray. Spread the jam over the pastry, leaving a 2cm-wide border around the edge. Sprinkle with 1 tablespoon of sugar.
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3Spoon the peach into the centre of the pastry. Fold in the edges of the pastry to partially enclose the filling, leaving the centre open. Sprinkle with the remaining sugar.
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4Bake in oven for 25 minutes or until golden. Set aside for 5 minutes to cool. Dust with icing sugar and serve immediately with custard, if desired.
Source: taste.com.au
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