Red Currant 1 bunch
Pastry 1 pc
Egg 1 pc
Sugar some, Icing Sugar some
Cut pastry in a cube shape. Prick holes at the side and the back of pastry. Grease liquid egg. Place thin-cut sliced peach on top. Sprinkle with sugar a pinch.
Preheat oven at 180°C. Bake pastry tart for 10-12 minutes until golden and take out.
Sprinkle pastry tart with icing sugar. Place cranberries and red currant. Ready to serve.