Happy 8 years, dear blog! Slightly neglected but never forgotten. A treasure trove of memories.
I had some overripe peaches in my fruit bowl, a cooking apple that hubby brought home and a punnet of blueberries that the Bear asked to buy when we were in the shops earlier.
I used my go to recipe, modified from Patricia Wells’ “Provence”.
Ready in just under an hour, timely as Hubby got home famished from a game of golf.
I haven’t baked (nor exercised!) since I went on holidays at the end of April, so I was starting to feel out of practice. I found a lovely peach tart recipe on the following website, and modified the recipe to create a peach and mixed berry tart served with mascarpone cream as called for by the original recipe.
- 180g plain flour
- 120g chilled butter, diced
- 1/4 cup ice cold water
- 40g icing sugar
- a pinch of salt
B) Fruit mix
- 6 ripe peach tarts, stoned, and sliced into thin pieces
- a handful of frozen mixed berries
- zest of 1 lemon
- 2 tbsp icing sugar (only if the fruit is tart)
- juice of 1/4 lemon
- 50g caster sugar
- 1 tbsp limoncello
- 3 tbsp plain flour
- 25g chilled butter
- 2 tbsp golden syrup
- more icing sugar for dusting
C) Mascarpone cream
- 150 ml double cream, whipped until thick and combine with 100 ml mascarpone cheese and 1 tbsp icing sugar. Chill before serving
- For the pastry, mix the flour, sugar, salt and butter in a food processor until the pastry mixture resembles crumbs
- Tip the crumbs into a big bowl, pour in part of the ice water and quickly knead until it forms a dough. (Add the remainder of the water if the dough requires it)
- Place the dough onto a floured surface and shape into a disc. Wrap in clingfilm and refrigerate for 30 minutes or so (or 15 minutes in the freezer)
- Remove the dough from the fridge/freezer and place on a floured surface. Roll into a circle to fit over a 9 inch loose-base tart tin. Place the rolled pastry onto the tart tin and trim excess dough
- Grease some foil (large enough to cover the tart tin) and place it grease side down onto the pastry. Place some dried beans on top of the foil (covering the crater of the tart)
- Blind bake in the oven at gasmark 5 (180 degrees) for 10 minutes. Remove the foil and beans, prick the pastry with a fork and bake for a further 10 minutes
- Once the pastry is cooked, leave to cool while the fruit mix is being prepared
- Macerate the peach in the icing sugar (optional) and limoncello for 30 minutes
- Mix the caster sugar with lemon zest and flour and blend to combine
- Toss the peaches with the flour mix
- Pour the peaches into the tart casing. Drizzle the honey over the peaches
- Scatter the frozen berries over the peaches. Place the diced butter on the centre and around the fruits
- Bake in the oven at 200 degrees (gasmark 6) for 35 minutes
- Remove from the oven and leave on a cooling rack for 5 minutes. Remove the tart from the tin and cool on the rack for 20 minutes
- Scatter with icing sugar, and serve with mascarpone cream
The tart turned out well, and it was very tasty and perfect for a summer sweet treat. My only complaint is that I didn’t cool the pastry casing enough before baking it with the fruit as it tasted slightly dough-y. I might refrigerate it next time as per the original recipe.