In Paris a couple weeks ago, we stopped by Pierre Hermé and bought a wonderful tart. (There's a tragic story involving us wanting to go again but it being closed that I'm sure everyone wants to hear.) The tart was a sweet shell filled with rose almond paste, then peaches and apricot glaze, and finally topped with cumin sugar (!). When we got home we decided to recreate it. We bought some raw sugar to use, and just happened to have some ground almonds and rosewater lying around. Luckily peaches are not in short supply here at this time of year.
Rob made a tart shell from a Dorie Greenspan recipe. Rohini mixed up some rose almond paste, with a nice delicate hint of rose. Instead of the apricot glaze we used a touch of pear caramel we made out of leftover pear-poaching liquid a long time ago. It came out beautifully, and was even better the next day when the flavors had come together a bit. (For next time: the crust could have been thinner on the bottom.)
Peach Tart with Rose, Almond, and Cumin Sugar (plagiarized from Pierre Hermé, filling from here)
1 Sweet Tart Crust, parbaked
2/3C ground almonds
6Tbsp softened butter
3Tbsp confectioner's sugar
1 egg
Rosewater to taste
Almond extract to taste
Ripe peaches
A tiny bit of pear caramel or your favorite fruity syrupy glaze
Ground cumin (freshly roasted and then ground is best)
Sugar, coarse if possible
Mix the ground almonds, butter, confectioner's sugar, egg, rosewater, and almond extract thoroughly to form a paste. Spread it in the crust and arrange the peaches on top. Bake for (????) minutes. Cool thoroughly. (Ideally, let it settle for a few hours at this point.) When the tart is cooled, brush very lightly with glaze, just enough to make the surface and the top of the crust sticky. (Believe me, this tart doesn't need any more sweet.) Mix cumin into a bowl of sugar to taste. Then liberally sprinkle the sugar onto the tart and eat!
Rob made a tart shell from a Dorie Greenspan recipe. Rohini mixed up some rose almond paste, with a nice delicate hint of rose. Instead of the apricot glaze we used a touch of pear caramel we made out of leftover pear-poaching liquid a long time ago. It came out beautifully, and was even better the next day when the flavors had come together a bit. (For next time: the crust could have been thinner on the bottom.)
Peach Tart with Rose, Almond, and Cumin Sugar (plagiarized from Pierre Hermé, filling from here)
1 Sweet Tart Crust, parbaked
2/3C ground almonds
6Tbsp softened butter
3Tbsp confectioner's sugar
1 egg
Rosewater to taste
Almond extract to taste
Ripe peaches
A tiny bit of pear caramel or your favorite fruity syrupy glaze
Ground cumin (freshly roasted and then ground is best)
Sugar, coarse if possible
Mix the ground almonds, butter, confectioner's sugar, egg, rosewater, and almond extract thoroughly to form a paste. Spread it in the crust and arrange the peaches on top. Bake for (????) minutes. Cool thoroughly. (Ideally, let it settle for a few hours at this point.) When the tart is cooled, brush very lightly with glaze, just enough to make the surface and the top of the crust sticky. (Believe me, this tart doesn't need any more sweet.) Mix cumin into a bowl of sugar to taste. Then liberally sprinkle the sugar onto the tart and eat!
No comments:
Post a Comment