Peach tart

Ingredients

Crust:
125g plain flour
125g wholemeal spelt flour
about 100ml cold soya milk or water
80g cane sugar
80g melted vegan margarine
zest of one lemon
1 tsp baking powder
1/2 tsp bicarbonate of soda
a pinch of salt

Filling:
5 ripe peaches
5 to 6 tbsp cane sugar
4 to 5 tbsp cous cous
2 tbsp lemon juice
1 tsp vanilla extract
100ml soya milk

Directions
1. sift the flours, sugar, bic. of soda, baking powder and salt in a large bowl
2. grate in the lemon zest
3. melt the margarine, add the milk to it
4. make a well in the dry ingredients, then pour slowly the wet ones in and work with your hands (should the dough be too wet, flour your hands and knead it in little by little)
5. shape into a ball and leave to cool in the fridge for about 30 mins
6. in the meantime wash the peaches, cut them and add them to a saucepan with the cous cous, sugar, lemon juice and soya milk
7. bring to a boil and let simmer until the cous cous is soft
8. add the vanilla extract and then blend until smooth
9. once the 30 mins will have passed stretch out your crust with a rolling pin and transfer into a 28cm cake tin. allow it to go off the edges to have some dough left for the stripes on top of it
10. pour in the peach mixture and stick the stripes across the sides of the dough (otherwise they will sink in)
11. bake for about half an hour at 200C and leave to set before eating

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