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Ruby Tandoh's Peach and black pepper frangipane tart

Peach and almond are made for one another, but they can verge on cloying if a

third ingredient doesn t perk them up. Here, it s black pepper that adds that

spark lending a little heat which, along with the brightness of the orange

zest, sets the sweet frangipane and fruit into sharp relief.

Serves 6-8

For the pastry

135g plain flour

75g butter

50g ground almonds

30g caster sugar

A pinch of salt

1 large egg

Mascarpone, to serve

For the filling

75g unsalted butter, softened

50g caster sugar

50g runny honey

1 tsp vanilla extract

Zest of 1 orange

100g ground almonds

1 large egg, plus 1 large egg yolk

50g plain flour

1 tsp coarse black pepper, plus extra for sprinkling

tsp baking powder

A generous pinch of salt

2-3 large peaches, skins left on, cut into slim segments

1 Rub the flour and butter together in a large bowl. Keep working the

ingredients using your fingertips until no visible chunks of butter remain.

Stir in the ground almonds, caster sugar and salt. Whisk the egg lightly, then

add half of it to the flour mixture, cutting it into the dry ingredients.

Continue adding until the dough begins to form in clumps. You shouldn t need

more than of the egg. Once all the flour has been moistened, press the dough

into a ball, flatten slightly and wrap in clingfilm. Refrigerate for 20 minutes

or so, during which time the dough will become less sticky.

2 Roll out the chilled dough on a lightly floured work surface until it s

26-27cm in diameter big enough to line the base and sides of a 23cm-round

tart or flan tin. You can also use a 20cm round loose-bottomed cake tin, if

that s all you have just bake the filled tart for slightly longer to cook the

slightly deeper filling. Line the tin with the pastry, prick all over the base

with a fork and place in the fridge to chill for at least 30 minutes (this ll

reduce the risk of the pastry shrinking as it bakes). Meanwhile, set the oven

to 200C/400F/gas mark 6.

3 Beat the butter and sugar together until light and creamy, then stir in the

honey, vanilla extract, orange zest, ground almonds, egg and egg yolk. Combine

the flour, pepper, baking powder and salt in a separate bowl before adding to

the almond mixture and folding gently until smooth.

4 Spoon the filling into the chilled pastry case, then arrange the peach slices

neatly on top in concentric circles and grind plenty of black pepper on top.

Bake for 20 minutes in the preheated oven before reducing the temperature to

180C/350F/gas mark 4 and cooking for a further 25 minutes. The pastry should be

crisp, the filling slightly risen and springy, and the peaches perfectly

tender. Leave the tart to cool to room temperature in its tin. Serve barely

warm, with sweetened mascarpone.