Saturday Morning with Jack Tame

This pie is so quick and easy to make, even with making your own pastry. The vanilla-scented peaches combine beautifully with the slightly tart crème fraiche. 
Makes 26cm pie
 Crumble
¼ cup icing sugar
¼ tsp baking powder
Pinch of salt
6 tbps flour
55g chilled butter
 Filling
100g crème fraiche
4-6 peaches, quartered & de-stoned
1 tsp vanilla extract
3 tbsps brown sugar
Pinch of salt
 

Use a shallow pie plate. Roll out pastry (recipe below) to fit, trim edges (or not for a more rustic look), prick base with fork all over and chill for 10 minutes while you make filling.
To make crumble, combine icing sugar, baking powder, salt and flour together in a small bowl. Rub in cold butter and work it until flour mixture resembles coarse crumbs. Set aside.
Preheat oven to 220 C. Par bake chilled pastry by popping in middle of oven and baking for 12 minutes or until beginning to colour.
Spread half of creme fraiche over base. Sprinkle over one third of crumble.
Add peaches, sprinkled with sugar and salt and vanilla, then add remaining crumble and dots of remaining crème fraiche.
Reduce oven temperature to 200 C and bake for 35-45 minutes or until crumble topping and pastry is golden brown. Cool for at least 15 minutes before serving, or do like I do and serve once cold (my favorite) with whipped cream.

 Easy flakey pastry
1 cup + 2 tbps plain flour
1 tbsp sugar
Pinch
110g butter, chilled & cubed
½ cup ice cold water
 Sift flour, sugar and salt into large mixing bowl. Rub in butter with fingertips (or do it in a food processor) until pea-sized butter lumps are still visible. Drizzle in ¼ cup of the water with one hand, working it in with other. Work pastry briefly and add more water until it comes together. Don’t overwork pastry – you ought to still see lumps of butter. Pat into disc, wrap and chill for 30 minutes.

This pie is so quick and easy to make, even with making your own pastry. The vanilla-scented peaches combine beautifully with the slightly tart crème fraiche. 
Makes 26cm pie
 Crumble
¼ cup icing sugar
¼ tsp baking powder
Pinch of salt
6 tbps flour
55g chilled butter
 Filling
100g crème fraiche
4-6 peaches, quartered & de-stoned
1 tsp vanilla extract
3 tbsps brown sugar
Pinch of salt
 

Use a shallow pie plate. Roll out pastry (recipe below) to fit, trim edges (or not for a more rustic look), prick base with fork all over and chill for 10 minutes while you make filling.
To make crumble, combine icing sugar, baking powder, salt and flour together in a small bowl. Rub in cold butter and work it until flour mixture resembles coarse crumbs. Set aside.
Preheat oven to 220 C. Par bake chilled pastry by popping in middle of oven and baking for 12 minutes or until beginning to colour.
Spread half of creme fraiche over base. Sprinkle over one third of crumble.
Add peaches, sprinkled with sugar and salt and vanilla, then add remaining crumble and dots of remaining crème fraiche.
Reduce oven temperature to 200 C and bake for 35-45 minutes or until crumble topping and pastry is golden brown. Cool for at least 15 minutes before serving, or do like I do and serve once cold (my favorite) with whipped cream.

 Easy flakey pastry
1 cup + 2 tbps plain flour
1 tbsp sugar
Pinch
110g butter, chilled & cubed
½ cup ice cold water
 Sift flour, sugar and salt into large mixing bowl. Rub in butter with fingertips (or do it in a food processor) until pea-sized butter lumps are still visible. Drizzle in ¼ cup of the water with one hand, working it in with other. Work pastry briefly and add more water until it comes together. Don’t overwork pastry – you ought to still see lumps of butter. Pat into disc, wrap and chill for 30 minutes.

Newstalk ZB's Jack Tame braves the choppy waters of the Poor Knight islands and is rewarded by the "astonishingly" clear water packed with marine life. And he wonders: How many New Zealander's never think to go adventuring in their own backyard?
LISTEN ABOVE

Newstalk ZB's Jack Tame braves the choppy waters of the Poor Knight islands and is rewarded by the "astonishingly" clear water packed with marine life. And he wonders: How many New Zealander's never think to go adventuring in their own backyard?
LISTEN ABOVE

Pene Pati speaks with Jack Tame about taking on the role of Pinkerton in Hawke’s Bay’s Festival Opera's Madame Butterfly.
Festival Opera’s Madame Butterfly coincides with Napier’s Tremains Art Deco weekend and has four performances on the 13th, 15th, 17th and 19th February 2018.
Tickets are on sale from Ticketek with prices ranging from $50 - $85.
For further details visit: www.festivalopera.co.nz
LISTEN ABOVE AS PENE PATI SPEAKS WITH JACK TAME
MADAME BUTTERFLY PERFORMANCE DETAILS:
Venue:                 Napier Municipal Theatre: 119 Tennyson St, NAPIER
Dates:                   13 Feb (Tuesday) – 7pm
                                15 Feb (Thursday) – 5pm
                                17 Feb (Saturday) – 7pm
                                19 Feb (Monday) – 2pm

Pene Pati speaks with Jack Tame about taking on the role of Pinkerton in Hawke’s Bay’s Festival Opera's Madame Butterfly.
Festival Opera’s Madame Butterfly coincides with Napier’s Tremains Art Deco weekend and has four performances on the 13th, 15th, 17th and 19th February 2018.
Tickets are on sale from Ticketek with prices ranging from $50 - $85.
For further details visit: www.festivalopera.co.nz
LISTEN ABOVE AS PENE PATI SPEAKS WITH JACK TAME
MADAME BUTTERFLY PERFORMANCE DETAILS:
Venue:                 Napier Municipal Theatre: 119 Tennyson St, NAPIER
Dates:                   13 Feb (Tuesday) – 7pm
                                15 Feb (Thursday) – 5pm
                                17 Feb (Saturday) – 7pm
                                19 Feb (Monday) – 2pm

Danish family drama ‘Ride Upon the Storm’ debuts on TVNZ1
 
Season 2 of ‘The Good Place’ — the Netflix comedy about the afterlife — has landed.
 
One man tries to rebuild his life after his wife’s murder in thriller ‘Innocent’ (TVNZ1, Tuesday, 8.50pm)
 
Recovering alcoholic Sam Loudermilk tries to get his life together in gritty comedy ‘Loudermilk’ (Lightbox)
 
LISTEN ABOVE AS TARA WARD SPEAKS WITH JACK TAME ABOUT THE LATEST ON OUR SCREENS

lISTEN ABOVE: Veteran Broadcaster Kevin Milne speaks with Jack tame about Peter Beck and Rocket Lab's Glitterball and the decision to send it up in to orbit. 

PAUL STENHOUSE TALKS WITH JACK TAME ABOUT NEW CHANGES IN THE TECHNOLOGY WORLD.
LISTEN ABOVE

PAUL STENHOUSE TALKS WITH JACK TAME ABOUT NEW CHANGES IN THE TECHNOLOGY WORLD.
LISTEN ABOVE