26 November 2012

Poached Peach And Mascarpone Tart Recipe

Now you might be a shop-bought dessert kinda girl but every now and then, when cooking for friends, making one from scratch is easier than you think. Fruit tarts don’t need a degree in patisserie skills, and they’re the perfect opportunity to make the most of the abundance of wonderful fresh summer fruit such as peaches. The stone fruit in this poached peach and mascarpone tart is poached in vanilla syrup and it’s as delicious as it is beautiful. If you’re feeling brave you can make the pastry, or ready-made sweet shortcrust pastry from Justrol (from all major supermarkets) is just as good. 

Poached Peach and Mascarpone Tart

Ingredients (Serves 8):

  • 500 ml water
  • 250 g caster sugar
  • 1 vanilla pod, halved
  • 4 small peaches, halved and stoned (about 500g)
  • 2 egg yolks
  • 70 g caster sugar
  • 250 g fresh ricotta
  • 250 g mascarpone cheese
  • Sweet short crust pastry
  • 200 g plain flour
  • 1 tsp salt
  • 100 g chilled butter, diced
  • 50 g caster sugar
  • 2 egg yolks
  • 2-3 tbs cold water

Preparation Method:

Step 1:

Preheat oven to 200°c/fan-forced 180°c. Start by making the pastry. Place the flour, salt and butter in a food processor and pulse briefly until blended. Add the sugar, pulse again and then add the egg yolk and water. Blend for about 30 seconds until the pastry just comes together. Tip onto the work surface and knead lightly until smooth. Wrap in cling film and chill for 20 minutes.

Step 2:

Meanwhile, place the water, sugar and vanilla pod in a saucepan and heat gently, stirring over a low heat until the sugar is dissolved. Bring to the boil, add the peaches and simmer for about 15-20 minutes or until peaches are just tender. Remove peaches from syrup and set aside to cool. Return syrup to the boil for 20 minutes or reduced to about 200 ml. When the peaches are cold, carefully peel and discard the skin.

Step 3:

Roll the pastry out between 2 sheets of baking paper to form a long thin rectangle a little larger than a 10 x 34 cm rectangular loose-based flan tin. Line the base and sides of the tin with pastry, pressing well into the edges. Trim off the excess and prick the base with a fork. Place in freezer for 20 minutes.

Step 4:

Line pastry case with baking paper and baking beans (or dried chickpeas) and bake for 12 minutes or until edges are light golden. Remove the baking paper and beans and bake for a further 10-12 minutes or until base is golden and crisp. Set aside to cool. 

Step 5:

Make the filling. Place the egg yolks, sugar and ricotta in a food processer and blend until combined. Add the mascarpone and blend until smooth. Spoon the mixture into the tart case spreading evenly and arrange the peaches on top. Serve drizzled with the reduced syrup.

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