Peach and berry bakewell tart made healthier
- spray oil
- 1 cup frozen sweetcorn, thawed
- ⅓ cup caster sugar
- 2 teaspoons vanilla extract
- ¼ cup reduced-fat spread
- ¾ cup self-raising flour
- 1 cup ground almonds
- 3 eggs
- 1 large peach, thinly sliced (or canned peach equivalent, drained)
- ⅓ cup raspberries (fresh or frozen)
- 1 teaspoon icingfrostingX sugar, to dust
1 Heat the oven to 170°C/fan 150°C/gas 3½. Lightly grease a 22–24cm diameter fluted, loose-bottomed flan tin or shallow cake tin with the oil spray.
2 Blitz the sweetcorn in a food processor until almost smooth, then transfer to a large bowl. Add the sugar, vanilla extract, spread, flour and almonds. Gradually beat in the eggs using an electric mixer until combined, then beat for 3–4 min until the mixture is pale and fluffy.
3 Pour the mixture into the prepared tin and smooth the surface. Arrange the peach slices and raspberries on top. Put the tin on a large baking sheet and bake for 30–35 min until golden on top and cooked through (an inserted skewer should come out clean). Transfer the tart, still in its tin, to a wire rack to cool fully.
4 When ready to serve, carefully remove the tart from the tin, dust with the icing sugar and slice into 8.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 1.6g
Dietary fibre 2.9g
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