Peach and Almond Tarts

  • Peach and Almond Tarts

Peach and Almond Tarts

Description

Photo M Holl "The Dominion"
(makes 12 tarts)

These tarts also work well using poached pears, plums or apricots. Unbaked tarts can be frozen, removed from freezer, glazed and baked from frozen. Allow 2 to 3 minutes extra cooking time but don't increase the temperature.

INGREDIENTS

flour

650g puff pastry (buy the most buttery version you can find) { Paneton's all butter flakypuff pastry is available in most supermarkets},

250g cream cheese, chopped and at room temperature {not low fat as it curdles when it is mixed and/or cooked}

1 egg yolk +1 egg {separated}

4 tbsp brown sugar

1/4 cup + 2 tbsp ground almonds (lightly toasted)

Poached Peaches, chilled {recipe following}

4 tbsp sugar

1/4 cup + 1 tbsp sliced almonds

whipped cream

METHOD

· Dust bench with flour and roll pasty to a 2-3mm thickness. To make tart bases: Using a straight-edged cookie cutter or a saucer cut twelve 9.5cm rounds.

· To make tart tops: Cut twelve 12cm rounds.

· Lightly grease 2 baking trays with baking spray or melted butter. Lay out pastry bases and tops onto prepared trays and place in refrigerator.

· To make filling: Place cream cheese into a bowl and beat until smooth. Add egg yolk, brown sugar and ground almonds and beat until combined.

· Place a spoonful of filling into centre of each pastry base, dividing filling evenly among the twelve but leaving a 1cm rim around the edge of each base uncovered.

· Trim each Poached Peach half to fit neatly on top of filling.

· Place egg white into a small bowl and beat until spreadable. Brush outside rim of each pastry base with egg white. Place pastry tops on each tart and using thumb and forefinger crimp edges together. Completely seal using fork prongs.

· Place tarts in refrigerator to rest for 20-30 minutes.

· Preheat oven to 200ºC.

· Lightly beat second egg yolk with 1 tablespoon water. Brush tops of tarts with egg yolk. Sprinkle generously with sugar and then lightly sprinkle with sliced almonds.

· Place into preheated oven for 12-15 minutes or until golden brown and crisp. Place trays on a cooling tray and while still warm remove with a slice.

· Serve warm or at room temperature. Accompany with whipped cream.


Poached Peaches

To prevent peaches bobbing out of syrup as they cook cut a round piece of greaseproof paper the same diameter of the saucepan. When peaches are in saucepan place "cartouche”directly on top of syrup. If peaches are undercooked flesh will turn brown.

INGREDIENTS

6 peaches {ripe but firm}

4 cups water

2 cups sugar

METHOD

· Cut peaches in half vertically following natural line of the peach. Remove stone and discard. {a melon baller will assist in removing stone from a non- freestone peach}

· Into a wide saucepan place sugar and water and set over a medium heat. Stir until sugar is dissolved. Increase heat to high and without further stirring bring syrup to the boil.

· Add peaches to syrup. Bring syrup back to the boil, then decrease heat to medium and simmer peaches for 4-5 minutes or until peaches are tender but not soft. Cooking time will depend on ripeness of the peaches. Test for doneness by inserting a metal skewer. The peach should not offer resistance.

· Remove peaches from syrup and set aside to cool. Retain syrup for further fruit poaching.

· Refrigerate until cold, cover and if you wish leave overnight.