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Golden Queen Peach And Pistachio Tart, Cointreau Caramel Sauce And Black Currant Leaf Ice Cream

This delicious tea cake is perfect for using up any leftover stonefruit.

Golden Queen Peach And Pistachio Tart, Cointreau Caramel Sauce And Black Currant Leaf Ice Cream

makes 1 x 24cm tart

Sweet Pastry

680g Flour
340g Butter Softened to room temperature
1 Egg
1 Egg Yolk
85g Caster Sugar
Dash Vanilla Essence

In a mixer beat the butter and sugar until white and fluffy. add the rest and mix to combine. Wrap the dough in cling film and rest in the fridge for at least an hour. this will make more than you need. Butter your tart ring and chill. roll out the pastry on a floured table or between 2 sheets of baking paper to approx 2mm thick and line your tart ring leaving a good overhang over the edges. Chill this in the fridge until ready to use.

Pistachio Frangipane

150g Butter
150g Sugar
4 Eggs
100g Ground Pistachios (you can grind whole ones in a blender)
150g Ground Almonds
30g Flour

Mix the dry ingredients together in a bowl. In a mixing bowl on a mixer beat the butter and the sugar together until white and fluffy. add the eggs 1 at a time adding the dry mix in between until combined. Add a little green food colouring if desired.

Orange Cointreau Caramel Sauce

200g Sugar
500g Cream
Dash Vanilla essence
80g Fresh Orange Juice
30g (1 Shot) Cointreau

Place sugar into heavy bottomed pan and cook to a medium caramel. Add the cream off the heat and return to the heat to dissolve the caramel. Add the rest and cook until thick and sauce consistency, pass through a sieve and store.
Blackcurrant Leaf Ice Cream

During summer months you can try to get some blackcurrant leaves and then make them into ice cream and store it until required. Blackcurrant leaves taste a bit like perfumed honey so If you can`t get the leaves use honey ice cream instead.

250g Milk
750g Cream
20g Blackcurrant Leaves Chopped
150g Sugar
8 Yolks

Warm the cream, milk and leaves in a pan and remove from heat and leave to infuse for an hour. Mix the sugar and yolks together in a bowl. Re boil the cream mix and pour onto egg mix and whisk. Put all back into pan and cook out stirring all the time until the cream coats the back of a spoon. pour mix into bowl and leave to cool. Pass through a sieve and then make into ice cream as per your ice cream machines directions.

To build the tart

Spoon half of the frangipane into the lined tart mould and spread evenly. Put the rest of the frangipane into a piping bag. Arrange your golden queen peach pieces on top of the tart and then pipe the remaining frangipane in between the peaches. Bake at 175c for approx 15 mins then turn the oven down to 160c and continue to bake for approx 15 mins or until the tart is cooked (test by pushing a small knife into the tart and it should come out clean). remove from the oven and leave to cool. Meanwhile warm a little apricot jam with a little water until dissolved and then brush this on top of the tart to glaze. Then leave at room temperature until ready to serve.

To serve

Cut tart into portions and serve warm or at room temperature. Put on a plate with a scoop of the ice cream and a good drizzle of the caramel sauce, finish with chopped pistachios sprinkled over. Enjoy!

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