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Recipe for :

Peach Tartlette
 

This recipe comes from the GlobalChefs web site which they describe in their own words as 'The Culinary Online Magazine written by Chefs'.

From time to time there have been some excellent articles from GlobalChefs featured on Hub-UK but it is also a great resource for recipes created by real live working Chefs - this is just one example <click here>

This particular recipe is by Chef Mary Hinds from The Peerless Restaurant, Ashland Oregon.

Ingredients

For Warm Peach Tartlette:
Makes 4" tartlettes or 1 x 9" tart cream cheese dough (recipe follows) Frangipane (recipe follows)

2 peaches, peeled, halved, pit removed and thinly sliced into half moons
4 teaspoon sugar Peach-Ginger Compote (recipe follows)
powdered sugar for dusting
vanilla bean ice cream
mint springs

For Cream Cheese Crust:
6 tablespoons butter, cut into small pieces, cold
1 cup pastry or AP flour
1/8 teaspoon salt
1/8 teaspoon baking powder
1/4 cup cream cheese, cut into small pieces, cold
1 tablespoon ice water
1 1/2 teaspoons cider or white wine vinegar

For Frangipane:
Yields 1/2 cup
1/3 cup (3 oz) almond paste
2 teaspoon sugar
2 tablespoons butter, room temperature
1 egg, lightly beaten
1/2 teaspoon peach liquor (optional) pinch salt

For Peach-Ginger Compote:
1 ounce butter
1 peach, peeled, pit removed, cut into small dice
1/2 ounce fresh ginger, finely chopped
1 tablespoon sugar
1 ounce sweet dessert wine or fruity white wine

Method

For Warm Peach Tartlette:

  • Preheat oven to 350°F.
  • For each tartlette, spread 1/4 of frangipane into bottom of tartlette shell.
  • Arrange the sliced peaches over the frangipane in a circle.
  • Sprinkle 1 teaspoon of the sugar over the fruit.
  • Bake in center of oven for approximately 20 - 25 minutes or until frangipane is slightly puffed and golden brown. Keep warm.

To Serve:

  • Place a tartlette in the center of a large plate. Dust top with powdered sugar. Place a single scoop of vanilla ice cream on top. Place two oval scoops (quenelles) of peach-ginger compote next to tartlette and garnish with sprig of mint.

Optional:

  • Serve with raspberry coulis, crème anglaise, and tuile cookies.

For Cream Cheese Crust:

Make sure all ingredients are well chilled.

  • In a food processor with a metal blade, add the flour, salt, and baking powder. Pulse a few seconds until combined.
  • Add the cream cheese and pulse 15 - 20 seconds until mixture resembles a course meal.
  • Add the butter and pulse again until butter resembles small peas.
  • Add the water and vinegar and pulse until just combine. Mixture will not hold together.
  • Remove from food processor and knead mixture by hand until it just comes together. Do not overwork.
  • Wrap dough in plastic and refrigerate for at least 1 hour. Roll out dough to 1/8-inch and line tartlette molds. May be wrapped and refrigerated or frozen at this point.

For Frangipane:

  • Using an electric mixer, combine the almond paste and sugar.
  • Add the butter and beat until incorporated.
  • Add the flour, egg, peach liquor, and salt. Beat with an electric mixer until fluffy.

May be made ahead and refrigerated for up to 1 week. Bring to room temperature before using.

For Peach-Ginger Compote:

  • In a medium sauté pan over medium heat, melt butter.
  • Add the peaches, ginger and sugar and sauté until sugar is dissolved and coats peaches.
  • Add the wine and continue cooking until peaches are soft but still hold their shape.
  • Drain any excess liquid. Return excess liquid to pan and cook until the liquid resembles a syrup.
  • Pour over compote and keep warm.

Serves 4

© GlobalChefs 2002

 
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