Peach, rosewater and rosé wine frangipane tart.

by Gypsy and the Botanist

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The beautiful pink blush hue of rosé wine has always caught my eye. While I’ve baked a lot with beer, the colour of rosé had me determined to bring it to a baked sweet. The rosé I had in mind was the first one I drank this summer – the Krinklewood 2014 Francesca Rose (http://www.krinklewood.com). A local biodynamic winery, located in Broke, NSW. This rosé is light, with notes of light rose petals. And of course, in honour of summer, the other star of this tart is peach. Delicious, soft and sweet, with a deeper blush hue.

I poached the peaches in the rosé and some rosewater, and the result was a beautiful, delicate taste of summer. And the colour (in the bottom right corner above). The leftover syrup, well, I think it’s going to make an amazing base for my vodka soda, or even as a cheeky drizzle over some vanilla ice cream.

 

Ingredients

Shortcrust pastry

250g plain flour

100g icing sugar

150g unsalted butter, cold

1 egg

3 egg yolks

1 vanilla bean, seeds scraped

1 tsp dried ginger powder

A pinch of salt

1/2 cup of milk

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Frangipane

230g unsalted butter, room temperature

250g caster sugar

3 eggs

250g blanched almond meal

100g plain flour

1 lemon, zest

1 vanilla bean, seeds scraped

2 tbsp rosewater

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Poached peaches

150g caster sugar

350ml good quality rosé wine (I used Krinklewood’s 2014 Francesca Rose)

8 tbsp rosewater

1/2 lemon, juice

1 vanilla bean, seeds scraped

10 peaches

 

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For the shortcrust pastry, place the mixing bowl and correct dough attachment in the freezer for 30 minutes. Then add the butter, and sift the flour, icing sugar, salt, vanilla beans and ginger powder into the bowl, and return to the freezer for another 10 minutes.

In a mixer, pulse the mixture until it starts to form a breadcrumb like texture. Add the egg and 2 egg yolks separately until each is combined. Continue to mix until the mixture starts to form a dough.

Refrigerate the mixture for at least 2 hours, but ideally, overnight.

To poach the peaches, add the rosé wine, sugar, vanilla bean seeds, and lemon zest into a saucepan, and bring to the boil. Simmer, stirring, until the sugar has dissolved. Cut 5 of the peaches into small wedges, and add them to the rosé. Simmer the peaches for approximately 5-7 minutes. Keep an eye on them, you want them to take on the flavours, but also hold their shape. Set aside to cool, and keep the poaching rosé mixture.

To make the frangipane, beat the butter and sugar for approximately 5 minutes, until light and creamy. Beat in the eggs, one at a time until each is incorporated. Then beat in the ground almonds, flour, vanilla beans and lemon zest.

Roll out the pastry so it’s approximately 3cm in thickness. Cut it and place it into a 23cm greased tart tin, leaving some extra pastry to cover the sides. Blind bake the pastry for approximately 20 minutes. To seal the pastry, beat the remaining egg yolk and milk, and lightly brush the pastry, and return to the oven for another 5 minutes. Remove from the oven.

Remove about 10 pieces of the poached peach wedges, and mash them with a fork. Spread these on the base of the tart, and then fill the tart with the frangipane. Place the remaining poached peaches around the top of the frangipane. Bake for approximately 50-60 minutes, or until a cake tester comes out clean.

Remove from the oven, and allow it to cool on a wire rack for approximately 15-20 minutes. Then remove from the tart tin, and allow to cool completely.

In the mean time, cut the remaining 5 peaches into small wedges. Bring the rosé to the boil, and reduce to a simmer, and then add the peaches. Simmer for approximately 5 minutes. Like before, you want them to soften, but keep an eye so they retain their shape. Set aside to cool.

Once the tart is cool, brush the top with some of the rosé liquid, and then arrange the remaining peach wedges around the tart. Sprinkle with some dried rose petals.

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