Thursday, July 9, 2015

Almond Peach Tart

Hi to all readers!! Im back to update my humble blog as i have too many recipes pilling up in my brain..hehe...and im running out of space!! got to share it with y'all.   I will starts from where i stopped last year December and will continue until today.  So i hope you all enjoy my blog and recipe.  Take Care and thank you for reading.

07.12.2014 - ( date is for my own record of cooking ).  Here i prepared a beautiful and delicious Almond Peach Tart, it was my 2nd time making this yummy tart.  Its simply delicious.

My Tart pastry recipe adapted from "The Complete Book of Baking" and for the Almond filling adapted from "Something Sweet - Food Lovers " cookbook.

190g All Purpose Flour
4ml salt
90g Cold Unsalted Butter, cut into pieces
1 egg yolk
40-45ml / 2 1/2 - 3tbsp ice water ( i used only 1tbsp ice water ) 

* For the pastry, sift flour and salt into a bowl.
* Add in cold butter and cut in with a pastry blender until mixture resembles coarse breadcrumbs.  Stir in egg yolk and just enough water to bind the pastry.  Gather into a ball, wrap in baking parchment and chill for at least 20 minutes.
* On a floured surface, roll out the pastry to 3mm thick.  Transfer to a 24cm pie dish.
* Trim the edge, prick base and chill until need. Not needed blind bake.

3 Eggs
150g Sugar ( i reduced to 120g ) 
150g heavy cream
2tbsp lemon juice
1tsp lemon zest
75g butter
150g Ground Almond
3-4 peaches ( i used 1/2 half canned of sweet peaches )
Almond Flakes, sprinkle - topping, optional
Dash of cinnamon powder, optional

* Meanwhile, put the eggs and sugar in a bowl and beat together until thick and foamy.  Stir in the cream, lemon juice and lemon zest and add the butter in small pieces.  Stand the bowl over a saucepan of simmering water and beat with an mixer until thick and creamy.  Stir in the ground almonds.

* Drop the peaches into boiling water for a few seconds, then skin, halve, remove the pits ( stones ) and slice thinly.  If u canned peach, drain syrup and slice peaces into desire shape and size.

* Pre-heat the oven to 200c.

* Roll out pastry on floured work table and use to line 9-10" / 24- 26cm tart pan / tin, cut off the excess by rolling over the top of the pan with your rolling pan.  Line with a sheet of baking parchment and weight down with dried beans.  Bake in the oven for 20 minutes.  Remove the baking parchment and dried beans, set aside.  Spread the almond filling smoothly into the hot pastry shell and arrange peach slices attractively on top and * sprinkle with almond flakes and dash of cinnamon powder ( optional ).

* Bake at 180c for 1 hour and 30 minutes until the filling is set andlightly browned, but cover with foil if it browns too quickly.   Removed tart from oven, brush peach syrup on tart and leave to cool before serving with vanilla ice cream.

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