![]() ![]() Cut into wedges and serve at room temperature. Brush the peach slices pastry edges with the apricot jam and place in the fridge for 30 minutes to set before serving. Arrange the peach slices in a neat spiral on top. Place over a low heat and stir until smooth and runny.įill the pastry case with the cold crème patissiere, spreading to the edges. Strain the peaches from the syrup and leave to cool completely. Chill in the refrigerator while you make the pastry cream. Slowly add in the flour and salt until just mixed, then form into a ball and wrap in plastic wrap. In a stand mixer, cream together the butter and sugars for 5 minutes. Turn down the heat, add the peach slices and simmer gently for a few minutes, until the peaches are just soft, but not falling apart. 1/2 cup peach jelly, thinned with a tablespoon of water Instructions Start by making the crust. Roll out pie crust into a large circle, 11-12’’ in diameter. Lightly dust a piece of parchment or wax paper with flour. Cook over medium heat, stirring, until thickened. Add to the saucepan with the peach juice. Mix cornstarch and water together until smooth. Stir to dissolve the sugar, then bring up to the boil and boil for 2 minutes. Strain peach juice into a small saucepan. To poach the peaches, measure 200ml/7fl oz water and the caster sugar into a wide-based saucepan. Cover and set aside in the fridge until needed. ![]() ![]() When the crème patissiere is cold, fold in the whipped cream. In a glass Pyrex measuring cup or small bowl, mix together the pastry wet ingredients oils, milk, emulsion and extract. In a mixing bowl, stir together with a fork the first three pastry dry ingredients flour, sugar and salt. Set aside while you make the pastry dough. Spoon into a bowl, cover the surface with baking paper to stop a skin forming and leave to cool. Place the sliced peaches in a glass bowl and sprinkle with Peach Brandy. Pour back into the saucepan, add the vanilla and stir constantly over a medium heat until just boiling and the mixture is at a thick ribbon stage (where a trail of mixture sits on the surface like a ribbon when you lift out the beaters). Slowly pour the milk into the bowl and continue whisking until smooth. Heat the milk in a saucepan until scalding. ![]() Using an electric whisk, beat until the mixture is thick and pale. Meanwhile, to make the crème patissiere, put the egg yolks, sugar and flour in a large bowl. Bake blind for 15 minutes then remove the beans and paper and bake for another 5–10 minutes, until the pastry is pale golden and crisp. Line the pastry case with baking paper and fill with baking beans or uncooked rice. Prink the base with a fork and chill in the fridge or freezer for 30 minutes. Line the tin with pastry, leaving any excess overhanging. Add the egg and pulse again until the dough comes together.ĭust a worksurface with flour and roll out the pastry as thinly as possible to be a little bigger than the tin. Pulse until the mixture resembles breadcrumbs. Cut the peaches into quarters, then cut the quarters into quarters, for a total of 16 slices per peach. Measure the flour, butter and icing sugar into a food processor. Whether you make this with store bought or homemade dough, use any manner of fruit, or enjoy it in the company of family or friends, you will love it so much and savor its summery flavors even during this cold season.First make the pastry. They’re so easy and divinely delish with homemade whipped cream, not to mention pretty even if you just toss the fruit in the center and don’t arrange it all pretty. MORE BUTTER NOW!īut seriously, these tarts are my favorite thing – next to a pot of spicy chicken chili – to make in the entire world. Why? Because I have no resolutions this year and live with reckless abandon. A tart with lemon juice, fresh ginger and buttery homemade pie dough… and then dotted with more butter. So, I had some leftover peaches and decided to make a tart. I still enjoy a good peach year-round, though, even if they’re a little more hard and tart this time of year. But let’s end this romance novel now – It is definitely not peach season. Full disclosure: I moved to Texas last summer and immediately began living and breathing for ripe, in-season peaches that soften in your hand, drip down your chin and practically liquefy in your mouth. I’m sure you’re not seeing too many peach recipes lately, and I’m well aware of why that is. ![]()
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