Pastry by Richard Bertinet

Author:Richard Bertinet
Language: eng
Format: epub, azw3
Publisher: Chronicle Books LLC
Published: 2012-03-24T16:00:00+00:00

Top with the sliced almonds, place on baking sheets (if using tart pans), and bake for 20 minutes, until golden brown. Leave in the pans for about 15 minutes.

Trim off the overhanging pastry, then lift out and cool on a rack. Dust with confectioners’ sugar before serving.

Peach & rosemary almond tarts

Peach and rosemary might sound like an unusual combination, but the flavors of the fruit and herb work really well together—though you could substitute some sprigs of thyme or lavender if you prefer.

Granulated sugar is much cheaper than superfine sugar, and is fine for making things such as syrups. The syrup used to poach the peaches in this recipe can be stored in the refrigerator and simply boiled again when you want to use it for another recipe. Remember to skim off any impurities that come to the surface, and add a little water if the syrup needs to be thinner. It can also be used instead of apricot jam to glaze the tarts (see the variation).

If you wish, you can fill the pastry crusts with almond cream, then freeze them, ready to bake. Alternatively, you can bake them, then freeze, defrost, and warm them through (see page 119) before poaching the peaches.

Makes four 6¼-inch tarts

1 recipe Sweet or Almond Pastry (see page 17)

2½ cups sugar

2 rosemary sprigs, plus more for decoration

4 cups plus 1–2 tablespoons water

10 peaches

1 recipe Almond Cream (see page 119)

about ⅔ cup apricot jam, for glazing (optional)

Rest the pastry in the refrigerator for at least 1 hour, preferably several, or, better still, overnight (see page 29).

Put the sugar and 2 rosemary sprigs in a saucepan with 4 cups of the water and bring to a boil. Lower the heat and simmer until you have a colorless syrup.

Put the whole peaches into the syrup, bring to just below a simmer, then cook very gently for 20 minutes. Take off the heat and leave to cool.

Lightly grease four 6¼-inch removable-bottomed tart pans (¾ inch deep).

Dust your work surface with flour, roll out the pastry inch thick, and line the pans (see pages 30–34). Place in the refrigerator to rest for at least 30 minutes.

Preheat the oven to 350°F.

Using a spoon or piping bag, fill the pastry crusts with the almond cream, then place on baking sheets and bake for about 30 minutes, until golden. Leave in the pans for about 15 minutes, then lift out and cool on a rack.

Remove the peaches from the syrup (reserve the syrup), peel the fruits, then cut in half carefully, as they can be a bit fragile. Remove and discard the pits.

With a skewer, make small holes in the baked almond cream and gently pour about 1–2 tablespoons of the syrup over each tart so it soaks in.

If making the apricot glaze, put the jam into a saucepan with the 1–2 tablespoons water and bring to just under a simmer. Don’t let the mixture boil or the jam will become too gooey to spread properly. Press the jam through a fine sieve to remove any pulp.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.