Marinated Peach Tart
List of Ingredients
MARINATED PEACH TART
A red-wine marinade enhances the flavor of peaches and turns a simple
tart into a special dessert. Because the fruit marinates overnight,
remember to start this dessert the day before you bake it. From San
Francisco baker Fran Gage.
INGREDIENTS:
The Fruit
-- 1 pint raspberries
-- 1/3 cup sugar
-- 1 cup dry red wine, preferably a Beaujolais-style wine
-- 3 peaches (about 1 1/4 pounds), peeled, pitted and cut into 1/2-inch slices
The Dough
-- 4 ounces unsalted butter, at room temperature
-- 1/2 cup sugar
-- Pinch salt
-- 2 extra-large egg yolks
-- 1/2 teaspoon vanilla
-- 1 1/2 cups unbleached all-purpose flour
The Filling
-- 2 extra-large eggs
-- 2/3 cup whipping cream
-- 1/3 cup sugar
The Glaze
-- 1/3 cup apricot preserves
-- 2 tablespoons water
INSTRUCTIONS: To marinate the fruit: Puree the raspberries in a food
processor. Strain through a fine sieve, pressing on the solids with a
rubber spatula. Whisk the puree with the sugar and wine in a large
bowl. Add the peaches and toss to coat them. Cover and refrigerate
overnight. To make the dough: Beat the butter in the bowl of a
heavy-duty mixer fitted with the paddle attachment. When the butter
is soft and lighter in color, add the sugar and beat until fluffy.
Beat in the salt, egg yolks and vanilla. Turn off the mixer. Add the
flour all at once and beat on slow speed until everything is blended.
Remove the dough from the mixer. Flatten it into a disk, wrap in
plastic wrap and refrigerate for 1 hour, or up to 3 days.
To bake the tart shell: Roll out the dough on a lightly floured board
into an 1/8-inch thick round. Transfer to a 9-inch diameter tart pan
with a removable bottom. Refrigerate or freeze until the dough is
very cold.
Preheat the oven to 375 degrees. Line the tart dough with parchment
paper, tucking it tightly against the dough. Fill with metal pie
weights or dried beans. Bake until the edges of the pastry are set
and begin to brown, about 10 minutes. Carefully remove the parchment
and weights. Return the shell to the oven and bake until the bottom
is set, about 5 minutes longer.
To assemble and bake: Drain the peaches (save the marinade to use in
a fruit compote, if desired). Arrange the peaches tightly in the tart
shell.
Whisk together the eggs, cream and sugar. Pour this mixture over the
fruit, filling the shell to within 1/8 inch of the top.
Bake (375 degrees) until the custard is firm in the center and the
top is browned, 45 to 50 minutes. Remove to a rack and let cool
before removing the tart from the pan. (If the filling has spilled
over the sides of the pan, the tart will be easier to remove when
slightly warm.) The glaze: Combine the preserves and water in a small
saucepan and heat, stirring until the preserves melt. Strain.
Brush the glaze over the top of the cooled tart. Refrigerate if not
serving immediately.
Serves 8.
PER SERVING: 425 calories, 6 g protein, 57 g carbohydrate, 21 g fat
(12 g saturated), 158 mg cholesterol, 56 mg sodium, 2 g fiber.
Recipe
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