Sunday, March 12, 2006
This weekends sweet cooking is for Michaels mum & dad again as it’s a very hot day so we thought we could pop into their place for a swim. For the tart I got to use my new food processor for the first time & it’s fantastic, I used to have one with a teeny tiny bowl that you could not fit anything in, this one is huge & industrial strength & I love it, thanks mum! The tart looks beautiful, I was a bit disappointed with the taste though, the peaches I used didn’t seem to have that much flavour & you definitely need something with a strong flavour, so I would use apricots or much sweeter peaches if making it again. The recipe is from the Marie Claire Luscious book
Fragrant Peach Tart
6-7 small ripe peaches
Tart Case (see instructions below)
115g (4oz/1/2 cup) caster sugar
4 tbpsns plain flour
½ teaspoon rose water
110g unsalted butter
double cream to serve
Preheat the oven to 180c. Slice the peaches in half & remove the stones. Slice the flesh into think wedges & arrange in the base of the tart case, cut sides up. Crack the eggs into a mixing bowl, add the sugar and beat with electric beaters until pale & fluffy. Fold in the flour & rosewater. Heat the butter in a saucepan over high heat. When it begins to froth & turn pale golden brown, pour it into the egg mixture & beat for 1 minute. Pour the filling over the peaches & bake for a further 15 minutes, or until the filling has set. Allow to cool & serve with cream.
Shortcrust Tart Case
200g (7oz/1 2/3 cups) plain flour
100g (3 ½ oz) chilled unsalted butter
2 tablespoons chilled water
Put the flour, butter & a pinch of salt in a food processor & process for 1 minute. Add the chilled water & process until the mixture comes together. Wrap in plastic wrap & refrigerate for 30 minutes.
Grease a 25cm tart tin or 6 8cm tartlet tins. Roll the pastry out as thinly as possible between 2 layers of plastic wrap, then use it to line the prepared tin(s). Chill for a further 30 minutes.
Preheat the oven to 180c. Using a fork, prick the pastry case(s) over the base, line with crumpled baking paper & fill with rice or baking weights. Bake for 10-15 minutes, or until the pastry looks dry. Remove from the oven & allow to cool.