I made a peach tart with a lovely visual by adding peaches and peach jelly. I boiled the flesh of one peach and made it into jelly with boiled water and used it all sparingly. After kneading the tart sheet and pressing it like mashing with a scraper, I repeated it 3 times to form a clump. This time, I used a perforated tart mold, but if I use a perforated mold, it bakes well even without having to put a separate pressing stone on it. I made it with cream cheese cream that seems to go well with peaches without baking it by filling it with almond cream. To put the cream directly on the tart sheet, I baked the tart first, brushed it with egg water, and baked it a little more. From crispy tart sheets, soft cream, chewy peach flesh to soft jelly. It is a tart that you can feel various textures.
– Mold size: 14cm
5g Lemon juice
5g Powdered gelatin
120g Boiled peach water
45g Unsalted butter
30g Powdered sugar
15g Whole egg
80g Cake flour
10g Almond powder
35g Cold heavy cream
50g Cream cheese
1. Peel the peach and cut the flesh into 11 long pieces.
2. Put peach skin and pulp in a pot, add water and sugar, and boil over medium heat.
3. After boiling for about 3 minutes, add lemon juice and reduce the heat to low and simmer for another 5 minutes.
(If you add lemon juice, the color will be clear and the taste will be better)
(The reason for adding lemon juice and boiling for 5 minutes is to let the color seep into the flesh again)
4. Sift through a sieve to separate the syrup and pulp. Separate the pulp and put it in the refrigerator.
5. Adjust 120g of syrup (add hot water if the quantity is not enough)
6. Add water to the powdered gelatin and soak it for 10 minutes, then add it to the syrup and mix.
(If it does not melt completely, heat it in the microwave for about 10 seconds to melt it)
7. If the color is too light, add a little color and pour it into a square mousse mold and harden in the refrigerator for 2 hours or more.
8. Melt the butter at room temperature, add sugar powder and salt, mix, then add the egg and mix.
9. Sift the soft flour and almond flour through a sieve and mix with a spatula until it forms a lump.
10. Lay the dough on the floor and spread it on the floor with a scraper to make the dough uniform.
11. Wrap in plastic wrap and harden in the refrigerator for 1 hour.
12. Sprinkle flour, roll out the dough, and put it in the freezer for 10 minutes to harden.
13. Cut the dough with a tart mold and put it on the side with the long cut dough and press it well.
14. Cut the excess dough on the top with a knife and mark the bottom with a fork and place in the freezer while preheating.
15. Bake in an oven at 170 degrees for 12 minutes, take it out, apply egg water on the inside, and bake at 170 degrees for 5 minutes more.
(Bake with egg water to prevent the tart paper from getting soggy due to the cream)
16. Leave the peach pulp (6-7 pieces) for decoration, and cut the rest into small pieces.
17. Whip the whipped cream with sugar, then add cold cream cheese and whip it to make cream.
18. Squeeze the cream on the cooled tart and flatten it, then add the peach flesh cut into small pieces and press firmly.
19. Squeeze the cream to flatten it, remove the mold of the peach jelly and cut it into cubes.
20. Put peach pulp on the rim of the tart, and pile the peach jelly on the inside.