Light, fruity and creamy peach tart with almond frangipane at the base, peach compote with elderflower syrup, whipped mascarpone cream and topped with fresh peach slices. A spring delight for everyone.
Special material requirements
2x Tart rings: 19cm diameter (height: 2cm)
2x Spiral silicone moulds 17cm diameter or piping bag and nozzle (e.g. Ateco 12 or Wilton 1A)
Yield: 2 tarts / 12-16 servings | Difficulty: medium
200g mascarpone (cold)
90g heavy cream (cold)
60g powdered sugar
1/2 tsp vanilla extract
Almond pate sablé
155g butter (cold)
105g powdered sugar
250g all purpose flour
40g almond flour
1 medium egg
pinch of salt
55g butter (room temperature)
55g almond flour
1 large egg
600g peaches, diced
8 tbsp elderflower syrup
4 tsp lemon juice
6 gelatine sheets
20g white chocolate
Red wood sorrel
If you will use a silicone mould for the mascarpone cream, prepare it in advance. If you will pipe it directly onto the tart, prepare the cream one step before decorating the tart.
Place all ingredients into a bowl and whisk until you get stiff peaks.
Option silicone mould: place a little mascarpone cream in the mould and using a spatula evenly spread the cream on the bottom and sides. This will help to avoid air bubbles. Then fill the rest of the mould. Fill two moulds with mascarpone cream, cover it with cling film and place into the freezer until firm, preferably overnight. Option piping: place the nozzle into the piping bag and fill it wit the mascarpone cream. Pipe a spiral onto each tart, leaving a approx. 1.5cm border. While the cream is not in use, store it in the fridge.
Almond pate sablé
In a stand mixer with a paddle attachment, combine cold butter (cubed), powdered sugar, flour, almond flour and salt. Mix until you get a bread crumb consistency.
Then add the egg and mix just until well combined. Don't over mix it. If there are still some crumbs which are not incorporated, kneed it into the dough by hand.
Spread the dough between two baking papers and roll out thinly. Put it in the fridge for at least an hour, until the dough gets firm.
Preheat the oven to 170°C fan. Take the dough out of the fridge, remove one baking paper and cut out the base with the tart ring. Additionally, cut out stripes which are about 2.5cm in width (slightly bigger than the walls of the tart) and long enough to line the whole side of the tart. You may need to cut 2 or 3 stripes if you can't get the full circumference in one bit. Line the tart with the dough and press the edges on the bottom together, so that the base and the walls stick together.
Place the lined tart ring into the fridge for another 15-30 minutes, until the dough is firm again. After, trim the excess dough from the edges of the tart ring.
If you have an air mat and a perforated baking tray, place the tart on that. If not, just use a normal baking tray and baking paper. Bake the tart shell for about 10-15 minutes in the middle of the oven.
Take the tart out of the oven, and let it cool down. Remove the tart ring.
Cream sugar and butter until light and fluffy. Add the almond flour and whisk again. Add the egg and whisk until homogenous.
Divide the frangipane dough by two and evenly spread onto each cooled tart.
Put the tarts back into the oven and bake for another 10-13 minutes, until the frangipane is golden brown on top.
Take the tarts out of the oven and let them cool completely.
Fill a bowl with cold water and place the gelatine sheets inside and let them soak.
Place the diced peaches, lemon juice and half of the elderflower syrup in a saucepan. Bring to a boil and let it cook for a couple of minutes, until peaches are soft.
Remove the saucepan from the heat and add the remaining half of the elderflower syrup and stir.
Take the gelatine sheets out of the bowl and squeeze the excess water out. Place them into the saucepan and whisk until the gelatine has completely dissolved.
Transfer the compote into a bowl and let it cool down to room temperature, stirring it once in a while.
In the meantime, melt the white chocolate in the microwave and brush the inside border of both tarts with a thin layer. This will prevent the tart from soaking from the compote.
When the compote has reached room temperature, fill both tarts and immediately place them into the fridge. Leave the tarts in the fridge until the compote has firmed up.
Option silicone mould: un-mould the frozen mascarpone cream and place on top of each tart. Place the tart back into the fridge until the mascarpone cream is not frozen anymore. This may take 1-2 hours. Option piping: pipe a spiral onto each tart, leaving a 1.5cm border.
Cut peach slices and place on the tart around the mascarpone cream.
Add red wood sorrels and elderflower blossoms for decoration.
Almond pate sablé: you will have some leftover dough from this recipe. You can either bake the rest into cookies or put it up to one month in the freezer and save it up for another recipe.
Decoration: I would recommend placing the peach slices onto the tart shortly before serving it. Since it is cut fruit, it does not have a long shelf life.