Peach and strawberry tart
– sweet pastry,
– almond cream,
– strawberry compote,
– peach jelly,
– mascarpone whipped cream.
Ingredients
Peaches in syrup
✔1 l water
✔1 handful raspberries
✔Mint leaves
✔2 white peaches
✔100g sugar
Peach jelly
✔200g filtered juice
✔5g gelatin
Sweet dough
✔130g flour
✔45g sugar
✔70g butter
✔1 yolk
✔1 pinch salt
Almond cream
✔50g softened butter
✔50g powdered sugar
✔50g almond powder
✔50g eggs
Strawberry compote
✔120g strawberry dice
✔25g caster sugar
✔2-3g NH pectin
Neutral glaze
✔5g gelatin
✔75 ml water
✔100 g powdered sugar
✔25 g glucose
Chantilly mascarpone
✔150g very cold liquid cream
✔75g mascarpone cheese
✔20g sugar
Cooking
165 / 170°C
18-20 minutes
The recipe
I was inspired by the recipe I found on the Pupilles et Gourmandises website.
Serves 4-6
Peaches in syrup (the day before)
✔1 l water
✔1 handful raspberries
✔Mint leaves
✔2 white peaches
✔100g sugar
Pour the water, handful of raspberries, mint leaves and sugar into a saucepan. Cut two white peaches into 4 and add to the saucepan. Cook for around 15 minutes. Cooking time may vary according to the ripeness of your peaches. They should be just melting, but not overcooked.
Pick and peel the peaches. Strain the juice from the peaches through a sieve and keep 200g of juice. Halve the peaches and arrange in the bottom of the silikomart mould.
Peach jelly (the day before)
✔200g filtered juice
✔5g gelatin
Place gelatine leaves in a bowl. Heat the filtered peach cooking juice. As soon as it boils, turn off the heat and add the wrung-out, softened gelatine. Pour the juice over the peaches. Chill for 1 hour, then freeze overnight.
Sweet dough
✔130g flour
✔45g sugar
✔70g butter
✔1 yolk
✔1 pinch salt
Mix all ingredients together, film and chill in the fridge for 1 hour. Roll out the dough between two sheets of parchment paper , line your tart tin, placed on a micro-perforated baking mat (optional, you can add a micro-perforated strip to the inside of your circle) , then place in the freezer for 10 minutes while you preheat your oven to 170°C. Bake for 18 to 20 minutes. Leave to cool.
Almond cream
✔50g softened butter
✔50g powdered sugar
✔50g almond powder
✔50g eggs
Cream the butter with the powdered sugar. Add almond powder and eggs. Mix well. Pour into tart shell and bake for 20 minutes (time may vary according to oven). Leave to cool.
Strawberry compote
✔120g strawberry dice
✔25g caster sugar
✔2-3g NH pectin
Cut the strawberries into very small cubes and heat over low heat, stirring regularly, for around 5 minutes. Increase the intensity of the heat and as soon as it starts to boil add the sugar and pectin mixture. Cook for one minute, stirring constantly. Turn off the heat and allow to cool to room temperature. Pour the compote over the tart, smoothing with a spatula. Set aside in a cool place.
Neutral glaze
✔5g gelatin
✔75 ml water
✔100 g powdered sugar
✔25 g glucose
In a bowl of cold water, place the gelatin leaves. In a saucepan, heat the sugar, water and glucose. Off the heat, add the wrung-out gelatin. Mix well. Wait for the mixture to reach 30°C before glazing your frozen peach puck. Place the peaches on your tart.
Mascarpone whipped cream
✔150g cold liquid cream
✔75g mascarpone cheese
✔20g sugar
Pour the mascarpone and cold liquid cream into a bowl and whip with an electric mixer. Gradually fold in the sugar. Fill a piping bag fitted with a Saint Honoré tip and poach the whipped cream all around the peach puck.
