[Makes 1x26cm tart]
sweet shortcrust pastry
8 peaches, cut into eighths
25 grams semolina
25 grams raw sugar
¾ cup milk
Make the semolina custard:
Put the milk, sugar and semolina into a saucepan and whisk over a gentle heat until the mixture is smooth. Keep stirring with a wooden spoon until the mixture thickens. Place this mixture into a bowl and cover with plastic wrap - make sure the wrap resta against the custard, this will prevent a skin forming. Allow to cool before using.
Assemble the crostata:
Roll out the pastry to form a circle slightly larger than your tart tin. Lay the pastry into the tin allowing the pastry to drap over the edge.
Spread the semolina custard evenly over the base - arrange the peach segments over the top - I arranged them in a series of concentric circles.
Finish by folding the excess pastry carefully over the peaches - brush the pastry with a little milk and sprinkle with a raw sugar.
Bake in a preheated 170°C oven until the pastry is golden and cooked through - about 30 minutes. Let the tart cool in the tin before removing.