This is a mild cake in the sense that it isn't overwhelming in any way. It is mildly sweet and mildly flavorsome. It is much better at room temperature then when cold as the flavors intensify, and the texture is much more pleasing.
Ingredients: Lemon Zest Crust
2 cups all-purpose flour
1/2 tsp. salt
1/3 cup sugar
1 tsp. lemon zest
2/3 cup chilled, unsalted butter
1 large egg beaten
1/4 cup chilled heavy whipping cream (you may need extra)
Ingredients: Cheese Filling
8 oz. cream cheese at room temp.
1/2 cup sugar
1/2 cup mascarpone cheese
1 Tbs. vanilla extract
2 large eggs
1/4 tsp. salt
Ingredients: Fruit Topping
2 tsp. freshly ground cinnamon
1/2 cup sugar
4-6 large, ripe peaches. You can also use apples or pears.
1/2 cup apricot jam
3 Tbs. brandy
3 Tbs. water
Method: Tart Crust
1. Using a mixer with a paddle attachment, mix the flour, salt, sugar, and lemon zest together on low speed for 30 seconds.
2. Cut the chilled butter into 1/2-inch pieces.
3. Add the butter to the flour mixture and combine on low speed for 1-1.5 min. Until the mixture looks crumbly, with dough the size of peas.
4. Whisk the egg with the cream and add to the flour mixture, mixing on low speed until the dough is just combined.
5. Mix for 10 seconds longer. If the dough is too dry to form a ball, add a little more cream - 1 Tbs. at a time.
6. Gently mold the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
7. Roll the dough out to 1/8-inch thickness on a generously floured flat surface. Fold it over the rolling pin and gently transfer to a greased tart pan. Press it lightly into place.
8. Preheat oven to 375F.
1. Using a mixer fitted with a paddle attachment, beat the cream cheese and sugar together using the medium setting until fluffy.
2. Add the mascarpone and vanilla extract and beat on medium until combined.
3. Add the eggs and beat on medium-high for 1 min.
4. Add the flour and salt, mix on low speed until integrated.
5. Spoon into the unbaked tart crust.
Method: Fruit Topping
1. In a medium bowl mix the cinnamon and sugar together.
2. Peel and cut up the peaches (or apples or pears) into segments.
3. Coat the fruit in the cinnamon and sugar mixture, and place on top of the filling. Try and place the pieces as close together as you can.
4. Bake for 50-55min.
1. About 10 min before the tart is due out of the oven, stir the apricot jam, brandy and water together in a small saucepan set over medium heat.
2. Continue heating until the mixture thickens slightly (about 5 min).
3. Cool for about 5 min.
4. Remove the tart from the oven and brush the glaze over the top.
Let the tart cool for at least 1 hour before serving. To keep, cover and place in the refrigerator. Will keep for 2 days. Serve at room temp.
Taken from Rebecca Rather and Alison Oresman, The Pastry Queen: Royally Good Recipes from the Texas Hill Country's Rather Sweet Bakery & Cafe pp. 40-1.
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