This is what "A year in cakes" is all about. Of course its also about cakes, sweet or savoury, that will be baked throughout the year. Always inspired by the freshest produce that the garden or farmers market has to offer. Lets do new and old recipes, lets bake cakes we loved as kids and cakes we still dream of as adults. We'll not only have a cake on the table every weekend but in about a years time we'll have a diary of cakes that have accompanied us through the year. Join the movement - let's fill the year with cakes!
I would be delighted to hear your experiences with the cakes you bake - the ones you bake every weekend with me, the ones you bake with whatever you cant resist in your own garden or farmers marked.
It had to be a tart. Not because i dont like cakes with sponges or something, no: a tart tin is all i could find in the big mishmash of my newly organized, i mean unorganized office. So i packed my sweet peaches into a rustic frangipane that sits on top of a wonderfully crusty and crumbly butter puff pastry. The frangipane is not as almondy as usual - i enriched it with some ground hazelnuts with make a wonderful pairing to the sweet juices of peaches.
As much as frangipane somehow reminds me of autum and the traditional pairing with peaches, the peaches make it refreshingly summery and light. Of course the tart is still rich enough to be served as a sweet dinner but then i believe every dinner is an opportunity for cake!
This is a supereasy and quick tart to bake - bake it while your hair gets airdried by the wonderful summerwinds. Easy as pie - erm, tart!
for a 25 cm round or a medium square tart tin
7-8 slightly underripe peaches, stones removed and cut into quarters
125g good quality puff pastry
3 tablespoons of apricot or quinces jam
for the frangipane:
200g butter, soft
200g ground almonds
50g ground hazelnuts
Heat the oven to 190 °c, grease the tart tin with some melted butter.
Make the franigpane first - soften & beat the butter with the sugar for about 8 minutes on medium to high speed in your kitchen aid until its light and airy. Then add the flour, ground almonds and hazelnuts and mix until all incorporated. Then add the eggs one at the time until all combined. Set aside.
Place your ready made and rolled out puff pastry on a slightly floured surface and roll it out just a tad thiner, then line the prepared tin with the pastry, making sure to gently press the dough into the tin to line bottom and sides properly. Fold the edges over, then roll gently but firmly over the top of the tin with the rolling pin to remove left over pastry.
Spread the frangipane evenly over the tart case, set the peach quarters into the frangipane, making sure to set them evenly - that'll look oh so nice!
Bake for 15 minutes at 190 °c until the frangipane slowly starts to rise, then reduce heat to 150 °c and bake for about 30 to 35 minutes. I like to turn up the heat for another 5 to 10 minutes before the tart comes out of the oven - put it up to 190 or 200°c but watch the tart closely as it might burn! This will give it a nice crispy crust! Then take out of the oven and let cool in the tin for about 20 minutes.
Bevore serving carefully heat up the jam in a small pan and glaze the peaches. sprinkle with pistacios and generously dust with icing sugar.
Oy vey, what a year - we'll have a good one, i promise.
Have a lovely weekend, make it a sweet one!