Sometimes the week of the week seems to roll around before I realise it’s even started. I wanted to post last night but then I realised that I spent ages editing the photos and now it’s nearly Thursday and on Friday I’ve got a staff ‘do’ (yey hog roast!) then a lovely weekend with my mum to look forward to so lots of eating out.
So yeah, I did it! I managed to make a sweet pastry tart! Smug sense of achievement and tummy full of frangipane tart. It felt so good when I first pulled the pastry out of the oven and it had all gone smoothly. I feel like I have now conquered one of the two things I have a real challenge baking – pastry and meringue. I guess that means I’d better try and make a pavlova before the summer is out…
After the previous disasters with the sweetcrust I did a little reading on the internet and of course the wonderful Joy of Baking came up trumps with a video that showed me I shouldn’t need to worry about rolling it out, it’s just too crumbly. I didn’t use Stephanie’s recipe but her technique was a whole load of help to getting this tart through to completion.
I poached doughnut peach slices in water with rosewater and a pinch each of cinnamon and nutmeg and use them to top the frangipane tart. The rosewater infused peaches taste beautiful. You don’t need much of this tart though, we’ve found it very filling! You don’t have to use doughnut peaches, it’s just that it’s all they had available in the shop!
Get all your pastry ingredients together
Make the pastry…
Take it out of the mixer, it will be quite crumbly…
Bring it all together, wrap it up and chill it for an hour
Roll it out a little bit, it cracks quite a lot so don’t roll it out too thin
Place into the tin and use your fingers and palms to spread out the pastry even across the tin
One done, trim excess. Chill for 20 minutes then blind bake with greaseproof paper and baking beans for about 10 minutes. The leave to cool completely.
Preheat the oven then slice up the peaches and remove the stones.
Poach peach slices with rosewater, cinnamon and nutmeg
Make the frangipane and place it in the cool pastry case.
Strain the peach slices and place on the top of the frangipane. Bake for 35-40 mins.
Pastry adapted from Peyton & Byrne
For the pastry
- 170g unsalted butter at room temperature
- 100g icing sugar, sifted
- 3 medium egg yolks
- 1tsp vanilla bean paste
- 200g plain flour, sifted
For the frangipane
- 90g ground almonds
- 90g unsalted butter at room temperature
- 90g caster sugar
- 1 egg
- 2tbsp rosewater syrup
For the poached peaches
- 4/5 doughnut peaches (or normal peaches if you want)
- 200ml water
- 100g caster sugar
- 4tbsp rosewater syrup
- pinch ground cinnamon
- pinch ground nutmeg
Also need 30x20cm rectangular tart tin or similar plus baking beans.
- Cream the butter then add in the icing sugar and vanilla bean paste and mix until pale and fluffy. Add in the egg yolks until combined. Add all the flour at once and mix until combined.
- Take cling film and tip pastry onto the cling film. Knead very gently until it comes together. Press into a flat round disc. Wrap up the cling film and chill for an hour.
- Grease and flour tart tin.
- Remove dough from fridge, roll out pastry a little then place into tart tin. Using fingers and palm of your hand, stretch pastry out to fill tin and smooth as much as possible. Prick base gently (don’t go all the way through) with a fork
- Preheat oven to 220°C/430°F. Chill pastry in tin for 20 minutes.
- Take a piece of greaseproof paper big enough to cover tin, screw up to soften and prevent edges damaging pastry. Cover pastry with it and use baking beans to keep pastry weighted down.
- Bake for about 10 minutes until starting to turn golden. Leave to cool completely.
- Preheat oven to 170°C/ 360°F. Make the frangipane by beating the butter and sugar, adding the egg and rosewater, then the almonds until just incorporated.
- Run a knife around the peaches and pull apart. Remove the stone then cut each peach half into thirds.
- Take the rest of the ingredients and bring to the boil in a medium saucepan. Add the peaches and simmer for 10 minutes then strain.
- Spread out the frangipane mix in the pastry case, then line up the peach pieces in rows on top.
- Bake for 40 minutes until frangipane is cooked and skewer comes out clean.
- Leave to cool completely before removing from tart dish.