Khana Pakana

When the luscious peaches are in season, this delicious recipe is an alternative to the Swiss Apple Tart. Peaches baked in a a tart with milk, cream and egg batter.

1. Grease a round pie dish, measuring about 23 cm in diameter, and dust with flour.

2. Sift flour in a big bowl and rub in butter with fingers until the mixture resembles breadcrumbs.

3. Now add sugar, mix and add lightly beaten egg and add cream.

4. Press dough into a ball, cover bowl with a damp cloth and refrigerate for about one hour.

5. Roll dough on a f1our-dusted surface into a round shape large enough to fit into the pie dish and press edge firmly against the side of the dish.

6. Overlapping dough can be trimmed with the rolling pin.

7. Prick the base with a fork several times, so that the steam can escape while baking.

8. Preheat the oven!

9. For Filling: Sprinkle semolina over the dough.

10. dip peaches in boiling water for 3-5 minutes, then peel, cut into halves, remove seeds, cut into quarters and neatly arrange the peaches on the dough.

11. Batter: Mix all the batter ingredients together and pour over the peaches.

12. Bake in moderate hot oven for about 30 minutes.

13. When the pastry gets slightly brown, remove the tart and sprinkle with sugar.

14. Cool before removing from the pie dish.

15. Garnish with cream before serving.