Monday, October 28, 2013

Peach Almond Tart

21.10.2011 - Brunei.  That was the date i made this Peach Almond Tart.  I remember i haven't post this recipe on my blog and here it is.  It is easy and delicious.  I adapted this recipe from my cook book " Food Lover".  I used A Ingredients for my tart crust which not from this recipe.  B Ingredients pastry is the original crust recipe of this tart. Is up to your choice.  They are almost the same.

I add some almond flakes & cinnamons before bake.  and it was delicious and lovely and i served with Vanilla Ice Cream.

Happy Baking!!

A Ingredients For Pastry:- ( shortcrust pastry i used for this recipe )
2 cups all purpose flour
12tbsp/ 170g cold unsalted butter ( cut butter into small pieces )
1/2tsp salt
2tbsp icing sugar
1/2cup ice water

B Ingredients For Pastry:- ( This is the original tart crust for this recipe )
2 cups/ 200g all purpose flour
3 1/2 oz / 7tbsp / 100g cold butter ( cut butter into small pieces )
Pinch of salt
1-2 tbsp cold water

Ingredients For Filling:-
3 eggs
3/4 cup / 150g sugar
2/3 cup / 150g spoonable heavy cream ( double cream )
2tbsp lemon juice
1tsp lemon zest
2 1/2 oz / 5tbsp / 75g butter
1 1/2 cups / 150g ground almonds
3-4 peaches, depending on size ( can peach )
Finishing with sprinkle of Almond flakes & cinnamon powder


* Pulse in a food processor the flour, butter, and salt just until the mixture resembles a coarse meal with some small (pea-size) butter lumps.  Slowly drizzle in the ice-water, one tbsp at a time. Squeeze a small handful of the dough, if it doesn’t hold together; add more ice water. Do not overwork the dough, or the crust will be tough.  Turn the dough out onto a work surface. Gather the all dough together and wrap it up with plastic wrap and let it rest in the fridge for 1 hour. OR

* If you do not own a food processor, use pastry cutter to make a crumbling mixture or with hand to mix flour, butter, salt & sugar.  Add water to make a dough.  Form into a ball, wrap in plastic wrap and put into refrigerator for about 1 hour.  ( the process is exactly the same as above )

* Pre-heat oven 350f / 180c/Gas Mark 4.  Bake for 45mins.

* Roll out pastry on a floured work surface. Used 9-10" / 24-26cm tart tin/pan.

* Cut off the excess by rolling over the top of the pan with your rolling pin.  Line with a sheet of baking parchment and weight down with dried beans/ rice.  Blind Baking for 20mins.  Remove the baking parchment and dried beans/rice.  Keep the crust aside.

*   In a bowl, put in eggs & sugar and whisk until thick.  Stir in cream, lemon juice and lemon zest and add in butter in a small pieces.  Stand the bowl over a sauce pan double boil of simmering water and beat/whisk till the mixture become thicken and creamy.  stir in ground almond

* For fresh Peaches : Drop the peaches into boiling water for a few seconds, then skin, halve, remove the pits (stones) and slice into wedges.  I used canned Peach.  Discard syrup and cut peaches into wedges.

* Spread almond filling smoothly into the warm crust / pastry shell and arrange the peach slices on top.  Sprinkle with cinnamon powder and Almond Flakes.

* Baked in the oven for about 45 mins or until the filling is set.   It should be lightly browned but cover with foil if it brown too quickly.

* Leave to cool before serving.  Serve with vanilla ice cream.

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