Hello my frosted fairies! As the season gradually comes to a close, I thought that it would be prudent to make the most of the delectable fruits that summer has to offer. Today’s recipe was created by my lovely friend and fellow baker, Verity. Her blog showcases a splendiferous array of home-baked goods which are sure to tickle your taste buds!
The tart consists of a light and buttery shortcrust pastry, sugary layers of jam and a dreamy marzipan filling which is topped with the ripest, juiciest peaches (the best ones are those which leave your hands sticky!) and the sweetest strawberries…
Verity’s decadent tart goes wonderfully well when it’s warm and straight out the oven with a scoop of vanilla ice cream and a cup of tea. I think the warm and cold combination is a perfect one! I don’t know if you agree?
I haven’t made pastry from scratch in quite a while but Verity’s method was so simple and easy to follow. There was no fuss and bother and I am thoroughly impressed with the results.
If you need to use up your leftover summer fruits before Autumn arrives, this is the perfect recipe! Nevertheless, you could also re-create this tart in September by swapping the strawberries and peaches for apples or blackberries. Happy baking fairy cakes! 🌸🙊🍓🍰
For the pastry:
110g cold butter, cut into cubes
260g plain flour
pinch of salt
2-4 tbsp cold water
For the filling:
100g softened butter
100g caster sugar
100g ground almonds
1/2 tsp almond extract
1 tbsp plain flour
2 tbsp strawberry jam
2-3 ripe peaches , sliced
3-4 strawberries, sliced
1 tbsp apricot jam
For the pastry:
1. Place the butter and flour in a bowl and rub together with your fingertips until you have fine breadcrumbs. Stir in the salt.
2. Now add the water one tablespoon at a time, stirring with a knife until the pastry begins to come together. You will need to use your hands to bring it into a ball! Alternatively you can blitz the butter and sugar together in a food processor, followed by the water to form a nice smooth dough.
3. Roll the dough out on a lightly floured surface to a 0.5cm thickness. Carefully line a 20cm fluted tart tin with the pastry and press it into the grooves with an off cut bit of pastry. Trim back any heavy excess, but leave a slight overhang to allow for shrinkage during baking. Pick the base with a fork and then leave to chill in the fridge for 1 hour.
1. Preheat the oven to 180°c/160°c Fan/Mark 4. Line the tart with greaseproof paper and fill with baking beans.
2. Bake the tart for 20 minutes, then remove the beans and lining and bake for a further 5- 10 minutes until the pastry is golden and the base is dry. Remove from the oven.
For the filling:
1.Tip the butter and sugar into a bowl and beat with a hand whisk until pale and fluffy. Add the eggs and almond extract and beat again. Finally add the ground almonds and flour and stir until everything is completely mixed.
2. Spread the jam over the base of the tart. Dollop the frangipane over the jam and carefully spread out evenly with a knife.
3. Arrange your peach and strawberry slices over the tart and push gently into the filling. Bake the tart for around 40 minutes until the filling has risen and is a golden brown colour. The tart should be lovely and gooey inside!
4. Once the tart has cooled, remove it from the tin. To finish, heat the apricot jam in a pan and brush onto the tart to give it a shiny glaze. Finally, scatter over the almonds and enjoy!
Here are a few more pictures of the end result! ♡
I really hope you enjoyed this post my little lambs. Please let me know in the comments section what your favourite summer fruit is! If you decide to try out Verity’s recipe, please remember to send me a picture of your creations (my Instagram and Twitter accounts are @xxsophiebeth) 🌸🍓🍰
I’m sending lots of love to you all and I hope you have a splendiferous week filled with lemon sherbets and dainty sugar flower shortbreads 🎀🌷🍪