Easy peach and ginger tart
Reduced-fat puff pastry
1 medium, lightly beaten
4 medium, thinly sliced
¼ cup(s), (apricot)
Reduced fat oil spread
30 g, melted
99% fat-free vanilla yoghurt, sweetened
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place pastry on prepared tray and prick all over with a fork, leaving a 2cm border. Brush pastry all over with egg white. Set aside for 5 minutes. Spread jam over pastry inside border. Arrange peaches, slightly overlapping, inside border.
- Combine flour, sugar and ginger in a small bowl. Add canola spread and stir until just combined and mixture is crumbly. Sprinkle crumble mixture over peaches.
- Bake tart for 15–20 minutes or until golden. Serve with yoghurt.