Peach and raspberry tartlet
– sweet pastry,
– almond cream
– a raspberry compote,
– a peach in syrup,
– mascarpone whipped cream
Ingredients
Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk
Almond cream
✔35g softened butter
✔35g icing sugar
v35g almond powder
✔35g eggs
Raspberry compote
✔80g raspberries
✔10g sugar
✔2g NH pectin
Mascarpone whipped cream
✔70g single cream
✔35g mascarpone cheese
✔10g caster sugar
Assembly
✔Peaches in syrup
✔Chantilly
The recipe
For 4 tarts
Peaches in syrup
✔2 yellow peaches
✔1l water
✔100g caster sugar
Cut the peaches in half. Place them in a large saucepan with 1l water and 100g caster sugar. Cook for between 15 and 20 minutes. The time may vary depending on the ripeness of your peaches. Leave to cool, then peel gently. Set aside on absorbent paper.
Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk
Mix all the ingredients together. Roll out the dough thinly between 2 sheets of greaseproof paper then place in the fridge for 30 mins. Line the circles and place in the freezer for 10 mins. Preheat oven to 170°C.
Almond cream
✔35g softened butter
✔35g icing sugar
✔35g almond powder
✔35g eggs
Cream the butter with the icing sugar. Add the almond powder and eggs. Mix well. Pour into the base of the tartlets and bake for 20 minutes (time may vary according to oven). Leave to cool.
Raspberry compote
✔80g raspberries
✔10g sugar
✔2g NH pectin
Place the raspberries in a saucepan and heat over a low heat, stirring regularly, for around 5 minutes. Increase the intensity of the heat and as soon as it starts to boil add the sugar and pectin mixture. Cook for one minute, stirring constantly. Turn off the heat and leave to cool to room temperature.
Spread the compote over the tartlets. Then place half a peach in syrup in the centre of the tartlet.
Mascarpone whipped cream
✔70g single cream
✔35g mascarpone cheese
✔10g caster sugar
Whip the very cold liquid cream with the mascarpone using an electric mixer. Fill a piping bag and poach the whipped cream all around.
I decorated with a little edible gold leaf. Chill until ready to eat.
