-
1
Preheat the oven to 200C
-
2
To make the tart crust, combine the flour and salt, and lightly sift them together.
-
3
Add small portions of the ice water and oil alternately while mixing.
-
4
Once the dough has come together, knead it, and spread it flat.
-
5
The dough will be quite sticky, so sandwich it between two sheets of waxed paper to make it easier to work.
-
6
Oil and dust your tart pan with flour (omitted from ingredients list).
-
7
As best as you can, transfer your dough sheet into the pan, making it as neat as possible.
-
8
Bake it in the oven for 15 to 20 minutes.
-
9
While it is baking, prepare the filling.
-
10
Mix the flour and sugar.
-
11
If you are going to add the egg, drop it in now and whisk together vigorously.
-
12
When it is well mixed, add the milk a little at a time, whisking as much as you can to incorporate it.
-
13
If you do not add the egg, add the milk and whisk vigorously.
-
14
Whatever you choose, once the filling is well mixed, heat over low heat (you can make the filling entirely in this one pot )
-
15
Be careful to stir continuously.
-
16
When the mixture has thickened, mix the filling well, scraping the bottom of the pan.
-
17
Make sure the filling doesn't burn.
-
18
The filling will thicken more as it cools.
-
19
For the topping, open the can of peaches and cut them into thin slices.
-
20
Pour a bit of the peach juice into a small pot and heat it to reduce it into a thickened syrup.
-
21
The tart crust should be done now, so take it out of the oven and remove it from the pan.
-
22
Spread the filling evenly into the crust.
-
23
Set the peach slices on top, and finally pour the syrup over the tart.
-
24
It is even prettier if you garnish the top your tart with a little bit of colourful mint.
