Ok, round two. That over flow of peaches and cherries was at crisis point this afternoon. The answer? Try another tart.
This time, I moved on from attempting to make the pastry again. It's a very humid day in Sydney today. But I did however follow a recipe for the filling. Combine the pastry from my last tart and the filling for this one and voila, a little slice of heaven.
1) To make the filling, cream 100g butter and 1/2 cup of caster sugar. I used Nuttelex as it's dairy free but go for the real thing if you can.
2) Add 1 egg and 1 teaspoon of vanilla extract, mixing well to combine.
3) Fold in 1 cup of almond meal and 1/4 plain flour, then chill in the fridge. Pre-heat the oven to 180C.
4) Now for the easy part: Line a removable based tart tin with a sheet of shortcrust pastry. Trip away excess pastry.
5) At this stage, I also blind baked it to see if that would improve the result on the last tart. To blind bake, place a sheet of baking paper over the pastry and randomly cover with baking marbles (or in my case, clean pebbles). Bake for about 10 minutes at 180C.
6) Lower the temperature to 170C. Spread the almond mixture evenly into the tin and cover with quartered peaches and cherries. The original recipe was for peach and raspberry but I needed to use up the cherries. You could use any berry you liked though. I also had some flaked almonds in the pantry so sprinkled these over the top too. Thankfully, they didn't burn.
7) Bake for about 50-60 minutes.
Ting, ting, ting jackpot.
No comments:
Post a Comment