Apricot, Peach & Polenta Tart

1. Heat the oven to 180° Celsius
2. Cut a piece of baking paper slightly bigger than a 22-23cm square or round tart time, and push it into the tin so it comes up the side a little
3. Sift the polenta*, baking powder and salt together into a bowl and stir in the ground almonds
4. In another bowl, beat the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs, one at a time and add the vanilla essence. Fold in the polenta mixture
5. Smooth into the prepared tin and top with peach slices. Bake for 45 minutes or until a skewer inserted into the centre comes out clean
6. Remove from the oven and spoon the compote over the warm cake while it is still in the tin
7. Let the cake sit for 5 minutes then remove from the tin and place on a rack to cool
8. *if your polenta is too coarse, you can pass it through a sieve and use the fine polenta for this recipe and the remaining coarse polenta for other meals.

Tips

1. Serve with more compote, Greek yoghurt, cream or creme fraiche on the side.
2. This recipe is gluten free as it’s made with polenta and ground almonds.