The Queen of Hearts She Made Some Tarts . . .By Arlene Marshall (TwinLakesChef) on October 24, 2010
|. . . and it wasn't easy because she didn't have a food processor. If pastry crust is a challenge for you, perhaps trying our method will bolster your confidence. This tart is simply a baked pastry crust, a layer of lemon scented mascarpone cream, and a layer of freshly sliced peaches. Garnish with whipping cream at serving time and you have a yummy dessert!|
The food processor is our best friend when making pastry. Put the flour, sugar, & salt into the work bowl. A quick pulse mixes it thoroughly. The next step is the cold butter pats; arrange them on top of the flour mixture; put lid on and a few short pulses reduces the butter bits to pea-size.
The egg yolk, cold water & vanilla are whisked together. Be ready . . poise the mixture over the feed tube . . . simultaneously turn on the food processor and pour the egg mixture through the feed tube. Then stop the processor immediately. The mixture has instantly started to take form and it is now time to dump the mixture onto plastic wrap, knead a couple of times to form a ball & wrap tightly to refrigerate for later use.
The peaches can now be peeled, pitted, & sliced into a bowl; mixing a bit of sugar in will keep them from turning color. You might wish to add a splash of Amaretto for it's wonderful almond flavor.
Next you will need a 10" fluted tart pan with a removable bottom. Alternatively, a pie pan could be used.
Remove dough from the refrigerator and press into a 5" disc. A rolling pin maybe used to roll out the crust to fit the pan. If you are concerned with transferring the dough to the pan without having it tear, you can place the 5"disc in the tart pan . . . cover with a sheet of plastic wrap . . use your fingers and and any flat bottomed measuring cup to spread the dough into the pan.
The excess dough can be trimmed with a table knife. Be sure to prick the dough all over with a fork. Put the pan in the freezer for about 10 minutes while your oven is preheating. The crust bakes in about 20 minutes. Watch it closely, as all ovens vary in temperature and yours may bake it more quickly than ours.
While it is baking, prepare the mascarpone cheese (mas-kahr-POH-nay). If you like cream cheese, mascarpone cheese will be heaven in your mouth. It is commonly referred to as Italian cream cheese. It doesn't have the tang that cream cheese has and has an almost sweet taste to it. It also softer and creamier in texture than cream cheese. Mascarpone is made from cream only, where cream cheese is made with 33% milk fat.
We have the mascarpone sitting on the counter for about 1 hour before needed. Measure the lemon juice and lemon zest. The mixture needs only brief stirring to incorporate the ingredients. If you use an electric mixer and over mix, it will lose its creamy consistency.
First Picture. . . Acceptable . . . . . . . Second Picture . . . . .Creamier Consistency
Spread it over the entire surface and smooth over the top. Layer the drained peaches on top. You can make a syrup with the drained juices by simmering the drained juices down to 1/4 cup and then chill. Pour this over the layered peaches. Alternately, you can buy in the produce section of your market, "Glaze for Peaches" as well as "Glaze for Strawberries". You can paint that over the top of the fruit. We happened to have a few fresh raspberries and added them over the top to kick it up a notch.
Now it can be refrigerated for several hours before serving. It will keep a few days in the refrigerator but the crust will get soggy.
When ready to serve, remove from the tart pan and place it on your serving plate. We piped whipped Cream that had been sweetened a bit and flavored with about a tablespoon of Amaretto. We also garnished with a few sliced, toasted almonds. Sadly, I could not find my cookies to use as a garnish; they are outstanding. My husband told me he saw them open from the last time we made this peach tart and ate them because they would get stale. . . a likely story!
If you can't find them locally, they can be purchased online here:
Make this dessert and your Knave of Hearts will be trying to steal the tart. As a side note, Princess Diana was quoted saying that she much prefered the title "Queen of Hearts" to the title "Queen of England". To this day she is remembered lovingly as the Queen of Hearts.
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Comments and discussion:
|Subject||Thread Starter||Last Reply||Replies|
|Sweet!!||Sharon||Oct 26, 2010 4:32 PM||4|
|If you don't have a food processor...||threegardeners||Oct 25, 2010 1:20 PM||5|