French fruit tart

Recipe from: 2/1/2004 12:00:00 AM

Ingredients 22
Servings 12
Time 25 minutes

Ingredients

  • PASTRY
  • 300
    g
    cake flour
  • 120
    g
    castor sugar
  • 10
    ml
    grated lemon peel
  • 120
    g
    butter, chilled
  • 2
    egg yolks
  • 30
    ml
    (or slightly more) cold water
  • CREAM FILLING
  • 250
    g
    mascarpone
  • 120
    g
    castor sugar
  • 2
    eggs
  • 5
    ml
    vanilla extract
  • 30
    ml
    flour
  • TOPPING
  • 6
    (or more) ripe peaches, cut into wedges, but not skinned
  • 1
    lemon, the juice
  • 100
    g
    hazelnuts, coarsely chopped
  • 45
    ml
    castor sugar
  • GLAZE
  • 60
    ml
    apricot jam
  • 30
    ml
    brandy
  • 30
    ml
    water
 

Method

about one hour
 
To make the pastry, mix the flour, sugar and lemon peel in a bowl.
Rub in the butter.
Mix together the egg yolks and water, add to the bowl and mix until the dough gathers in a loose clump.
Transfer it to a lightly floured surface and knead until smooth, adding a little more flour if you need to.
Place in a plastic bag or wrap in clingwrap and chill for 30 minutes.
Preheat oven to 190 degrees celsius and grease a 30 cm diameter loose-based tart pan.
Line pan with pastry, place a crumpled sheet of baking paper in the crust, add dried beans and bake it blind for 15 minutes.
Remove from oven and leave to cool.
Reduce oven temperature to 170 degrees celsius.
Mix the filling ingredients until smooth.
Spoon into the pastry shell and smooth the surface.
Brush peach wedges with lemon juice.
Cover the cream filling with the peaches, scatter the nuts over and sprinkle with sugar.
Bake for 45 minutes or until golden and set and the peaches are tender.
Heat the apricot jam, brandy and water in a small saucepan until the jam has melted. Brush over the peaches.
Serve at room temperature, on its own or with dollops of cream.
 

Read more on: bake  |  fruit
 

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