Decadent Fruit Desserts by Jackie Bruchez

Author:Jackie Bruchez [Bruchez, Jackie]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2019-01-29T00:00:00+00:00

PEACH BAKEWELL TART

Prior to watching The Great British Baking Show, I had never heard of a Bakewell tart. Since then, I make them all the time. While not traditional, I love adding fresh fruit to the almond filling, especially peaches.

MAKES: 8 to 10 servings

PTÉ SUCRÉE

1 cup (120 g) all-purpose flour

¼ cup (50 g) granulated sugar

⅛ tsp salt

4 tbsp (60 g) cold unsalted butter, cut into pieces

1 large egg yolk

1 tsp heavy cream

¼ tsp vanilla extract

FRUIT FILLING

4 tbsp (80 g) peach jam or jelly

2 fresh peaches, peeled and sliced

FRANGIPANE FILLING

12 tbsp (180 g) unsalted butter, softened

¾ cup (150 g) granulated sugar

1½ cups (150 g) almond flour

1 large egg, slightly beaten

1 tsp almond extract

GLACÉ

2 tbsp (40 g) peach jam or jelly

1 cup (120 g) powdered sugar

1 tsp water, if needed

½ cup (55 g) slivered almonds, for garnish, optional

To make the pâté sucrée, in a large bowl, whisk together the flour, sugar and salt. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Using a mixer, beat the egg yolk, heavy cream and vanilla into the flour mixture on low speed until it’s just combined. Turn out the dough onto a lightly floured surface and roll it out to a ¼-inch (0.6-cm)-thick round. Press the dough into a 9-inch (23-cm)-deep fluted tart pan with a removable bottom and refrigerate it for 30 minutes.

Preheat the oven to 350°F (177°C).

For the fruit filling, once the crust has chilled, spread the peach jam over the base of the crust and arrange the sliced peaches over the jam.

To make the frangipane filling, in a medium-sized bowl, cream the butter and sugar together until it’s pale and light. Add the almond flour, egg and almond extract and mix them together until smooth. Spoon the frangipane mixture over the peaches, spreading it evenly to cover them.

Place the tart pan on a baking sheet and bake for 45 to 50 minutes or until the crust is crisp and the tart is golden brown. Once done, place the tart pan on a cooling rack and cool it for 30 minutes.

Right before serving, make the glacé. Heat the jam in a microwave-safe dish for 20 seconds. Whisk the powdered sugar into the melted jam. If needed, add a teaspoon of water to the mixture until your icing has a smooth and thick pouring consistency. Zigzag the icing with a spoon over the tart. Garnish it with a few slivered almonds, if desired.

BAKER’S NOTE

These can also be made into five to six cute individual tarts. Adjust the baking time to 30 to 32 minutes.

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