Peach, Blackberry and Liquorice Tart 0 Comments

Peach, Blackberry and Liquorice Tart 

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(6 small tartlets or 1 large tart) 

Vanilla pastry
• 1/2 Polynesian vanilla pod
• 60 g icing sugar
• 75 g soft butter
• 150 g flour
• a pinch of salt
• 2 egg yolks
• + 1 egg for brushing

Peach curd
• 6 ripe peaches
• 1 tbsp lemon juice
• 1 tsp cornflour
• 150 g light cane sugar
• 2 egg yolks
• 1 egg (medium-sized)
• 40 g cold butter

• 2 tbsp Johan Bülow Sweet Liquorice Syrup
2 handfuls of fresh blackberries
• Fresh edible flowers (here we use Dahlia)
• SUMMER from Liquorice by Johan Bülow

Vanilla pastry
Cut the vanilla pod lengthwise, and then carefully scrape out the seeds. Mash the seeds together with a little of the icing sugar. Rub the vanilla sugar, the rest of the icing sugar and the soft butter, flour and salt until the mixture resembles breadcrumbs.  Bring the dough together quickly with the egg yolks. Stop kneading the dough as soon as it is consistent. Divide the dough into 6 portions. Transfer the lumps of dough to a freezer bag and cool in the fridge for at least 30 minutes. The dough will then be ready for use.

Preheat the oven to 180º fan.

When rolling, it is important to work on a clean, dry worktop. Sprinkle the worktop with a thin layer of flour and carefully roll out one lump of dough after the other. Never press too hard against the worktop with the rolling pin, or the dough will stick. So make sure that you constantly change the direction you roll the dough in until you achieve the right thickness. If you do your very best, the dough can actually cope with being rolled pretty thinly (approx. 2 mm), if you like that idea.

Place the dough in small, loose-bottomed tartlet tins with a 7-cm diameter. Alternatively, you can make one large tart with a 25-cm diameter. Press down the dough well and remove any surplus dough along the edge with a finger or by rolling the rolling pin over the tin. Prick the bases with a fork and bake them at 180º for approx. 15 minutes. Remove the tartlet cases from the oven, brush them with a little whisked egg and bake them for another 5 minutes. This creates a little coating, which keeps the bottom crispy when the tartlets are filled with peach curd. Cool the cases before removing them from the tins.

Peach curd
Scald the peaches with boiling water and then remove the skin. Cut the flesh off the stone and blend it to a very even mush in a mini processor. Mix the lemon juice with the cornflour before mixing it into the peach mush. Add the sugar, egg yolks and egg, mix everything thoroughly and transfer the mixture to a small, thick-bottomed pan. On a medium heat, stirring constantly, heat it until the cream thickens and bubbles. Leave the cream to simmer for about 1 minute and then remove the pan from the heat. Add butter in small cubes, while stirring. Let the curd cool.

Spread a little sweet liquorice syrup on insides of the tartlet cases. Divide the peach curd between the cases and top with the blackberries. Decorate with fresh edible flowers (here we use Dahlia) and, as a final touch, some SUMMER liquorice from Liquorice by Johan Bülow

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