PEACH TART FRENCH SKIN

James reports that the crust was one of the flakiest, most delicious he’s ever made and the dessert was a hit. No rolling pin, of course, but a wine bottle worked nicely. Then it came time to roll out the pastry. No pastry cutter? No problem! James just used his trusty Bowie knife - uh, butcher knife - to cut the butter into the flour mixture on the cutting board. (You know, the kind of pioneer baker that made pate brisee in his log cabin on the frontier!)įirst, he cut up the butter into 1/4″ cubes and froze it overnight. But with no food processor in sight, he started thinking like a pioneer baker. James has a go-to Pate Brisee recipe that he usually makes in seconds in the food processor. Now stage managers are nothing if not resourceful. However, the kitchen at the theatre housing is not equipped for a serious baker (thought they did buy a set of measuring cups and spoons just for James!) so he decided to do a rustic-style tart that would not need a tart pan.

James bought some delectably ripe peaches at the Farmer’s Market in Red Bank and began dreaming of peach tart. Cut into wedges and serve at room temperature.You just can’t keep a baker from baking. Brush the peach slices pastry edges with the apricot jam and place in the fridge for 30 minutes to set before serving. Arrange the peach slices in a neat spiral on top. Place over a low heat and stir until smooth and runny.įill the pastry case with the cold crème patissiere, spreading to the edges. Strain the peaches from the syrup and leave to cool completely. Turn down the heat, add the peach slices and simmer gently for a few minutes, until the peaches are just soft, but not falling apart. Stir to dissolve the sugar, then bring up to the boil and boil for 2 minutes. To poach the peaches, measure 200ml/7fl oz water and the caster sugar into a wide-based saucepan. Cover and set aside in the fridge until needed. When the crème patissiere is cold, fold in the whipped cream.

PEACH TART FRENCH SKIN

Spoon into a bowl, cover the surface with baking paper to stop a skin forming and leave to cool. Pour back into the saucepan, add the vanilla and stir constantly over a medium heat until just boiling and the mixture is at a thick ribbon stage (where a trail of mixture sits on the surface like a ribbon when you lift out the beaters).

Slowly pour the milk into the bowl and continue whisking until smooth. Heat the milk in a saucepan until scalding. Using an electric whisk, beat until the mixture is thick and pale. Meanwhile, to make the crème patissiere, put the egg yolks, sugar and flour in a large bowl. Bake blind for 15 minutes then remove the beans and paper and bake for another 5–10 minutes, until the pastry is pale golden and crisp. Line the pastry case with baking paper and fill with baking beans or uncooked rice. Prick the base with a fork and chill in the fridge or freezer for 30 minutes. Line the tin with pastry, leaving any excess overhanging. Add the egg and pulse again until the dough comes together.ĭust a work surface with flour and roll out the pastry as thinly as possible to be a little bigger than the tin. Pulse until the mixture resembles breadcrumbs. Measure the flour, butter and icing sugar into a food processor.

Peach tart french