Wednesday, July 30, 2008

Peach and Raspberry Tart




I'm not so sure this qualifies as a tart, but Donna Hay says it's a tart and who am I to disagree with a professional on that score (I'm going to disagree with her about other things, later, never fear). Ryan says it's dessert, and I say it's breakfast, so it's multipurpose whatever else it is. Also, it's *cross your fingers* the last thing I've had to photograph using the computer, since I got a shiny new camera!!

The bottom is a little sweet, not too sweet and definitely more like a shortcake than a tart shell or pastry crust, it's really very rustic despite my fancy peach and raspberry arranging (which I should point out is entirely unnecessary).


PEACH AND RASPBERRY "TART"
adapted from Donna Hay's Off the Shelf, Cooking from the Pantry

INGREDIENTS:
1 stick of butter softened (125 g)
1 C superfine sugar (remember my make your own tip: Pour 1 C regular sugar in your food processor and give it a few buzzes)
1 t vanilla extract
2 eggs
1.5 C flour
2 1/4 t baking powder
1/2 t salt
2 peaches halved and cut into thin wedges (I peel mine, my mother has a terrible allergy to fruit skins, so I've made this both ways, a prefer it with the skins off)
5 oz raspberries

DIRECTIONS:
Preheat the oven to 350 F (160 C). Line a 9" (22cm) cake pan with parchment paper. It is highly desirable to have a cake pan with a removable bottom. I honestly cannot imagine trying to do without. Combine the butter, sugar and vanilla and mix until light and fluffy. Then add the eggs and beat well . In a separate bowl, combine the dry ingredients and mix well. Fold in the dry ingredients. The batter will be much stiffer than cake batter, almost like a biscuit dough. Spoon into the cake pan and smoosh down to create an even layer. This can be tricky as the dough is sticky and the parchment wants to move with it. Top with the peaches and raspberries, pretty designs are not necessary. A tip though, keep the fruits in a bit from the edges, because they will burn if they're directly up against the metal pan. Bake for 35 minutes at 350 and then another 45 at 325*. I haven't found a way to make it cook quicker yet, but I'm working on it. It should come clean when poked with a skewer, but don't hold your breath for a clean knife. Remove from cake pan and serve.

*if you live in Australia (and I only bring this up, because I've been noticing Australians googling for this recipe), Donna Hay claims you can do this at 160 C for an hour. In the US, an hour at the equivalent (350 F) is not long enough. So you this might take a smidge longer than she says.

1 comment:

JML said...

So pretty!
So impressive!
So wish I were there to eat it!

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