tart a-palooza

it’s kind of too bad that i got lazy with the photos (ended up snapping them at 10pm at night and i left the tart rings on,  oh well), as i’m told they tasted quite good when hubs lugged the tarts into work the next morning.

i had a hankering to make a cherry tart and a peach tart.  so i went to the market  with a hunch about the appropriate quantities to purchase of each type of fruit.  hunches, however, don’t quite make the grade in baking, and i ended up running a bit short of each.  my cherry tart devolved into a cherry and mixed berry tart, and my caramelised rosemary peach tart became a caramelised rosemary peach & mixed berry jam tart.

i suppose it proves (once again) that tarts are a forgiving genre.

anyhow, if you’re interested in re-creating my haphazard tarts, here’s what i did:

Cherry & Mixed Berry Tart
(makes 1 nine-inch tart)

Cherry & Mixed Berry Jam
Cherries 1 lb; washed, dried and pitted (slice the cherry in half and remove the pit).  You’ll end up with about ¾ lb after the pitting.
Mixed Berries (blueberries, raspberries & blackberries) 1 lb; washed and dried
Sugar 1½ cups
Lemon Juice From 1 fresh lemon
The Tart
Pâte Sucrée ½ recipe
Almond Cream 1 cup  (See recipe here)
  1. Place all the ingredients for the jam in a wide bottomed pot (i used a dutch over).
  2. Bring it to a boil while stirring constantly and then turn off heat. Allow the mixture to cool and then store in refrigerator overnight.  Place a clean white plate in the freezer overnight as well.
  3. The next day, bring the mixture to a boil and constantly stir to ensure that the jam is evenly heated.  Continue to boil away until the jam passes the frozen plate test.  (take the plate out of the freezer.  put a dab of jelly on the plate.  push the jelly slight with your finger. if wrinkles form as you push the jam, it is ready).
  4. Roll out the pate sucree dough until it’s about 1/4″ thick.  Fit it into a 9″ tart ring, making sure that the edges are secure.  Place the uncooked tart shell in the freezer for 30 minutes.  In the meantime, pre-heat oven to 350ºF.
  5. Prick the bottom of the tart shell a few times with a fork.  Blink bake it for 15 minutes, and remove from the oven to cool.
  6. When cool, spread an even layer of almond cream on the bottom of the tart.  Return to the oven to bake for an additional 10 minutes.
  7. Then, remove from oven again, and spread an even layer of jam on top of the almond cream.  Bake for 20 minutes.

Rosemary & Caramelised Peach Tart
(makes 1 nine-inch tart; adapted from christine ferber)

Caramelised Peaches
Peaches About 8 peaches
Sugar ½ cup
Butter 3 ½ tbsp
Water 3 ½ tbsp
Honey 3 ½ tbsp
Rosemary 1 sprig
The Tart
Pate Sucree ½ recipe
Almond Cream 1 cup  (See recipe here)
  1. Repeat steps 4-6 above. Set aside the almond cream / tart base.
  2. Blanch peaches in boiling water for 1 minute.  Then shock them in ice water.  Peel the peaches, cut them in half and remove the core.  [I had some trouble doing this step, and ended up either quartering some of the peaches or smooshing them up so badly that i had to throw it out.  Anyhow, you may want to buy some extra peaches, if you haven’t gotten the technique down…like me].
  3. Melt butter & sugar in a skillet.  Add in water, honey and rosemary. Bring to a simmer.
  4. Add in peaches and about them to simmer for a few minutes.  Flip the peaches over and let simmer for a few more minutes or until half-candied.
  5. Then, gently remove the peaches and place them into the tart base filled with baked almond cream from earlier.  You can place a few sprigs of rosemary on top as well.  If you run out of peaches (like me), feel free to plug the gaps with jam.
  6. Bake for 20 minutes at 350ºF.
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One response to “tart a-palooza

  1. Wow, the tarts are stunning! Sometimes those “accidents” turn out to be real keepers! I love the combinations you used…did you prefer one over the other?

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