Brandied Peach Tart
This lovely tart is great made during peach season, when peaches are at their peak. It can also be made with frozen peaches, but most store-bought brands are underripe and bland. If using frozen peaches, be sure to macerate them a little longer in the syrup/brandy mixture to soften them up. Test for readiness after the first 30 minutes, and continue to macerate as long as necessary, but not so long that they become mushy.
Recipe information
Yield
makes 1 9 1/2-inch tart
Ingredients
Preparation
Step 1
Prepare the Shortbread Tart Crust.
Step 2
Blanch the peaches by bringing a pot of water to a boil (make sure the pot is large enough to fit 2 peaches at a time). Place 2 peaches in the boiling water. Let boil for 40 seconds. Remove the peaches with a slotted spoon and plunge into a bowl of ice water, then remove to drain. Repeat with the remaining peaches. Peel using a sharp paring knife or just use your fingers. The peach skin should slip off easily. Cut the peaches in half, remove the pit, and slice into 8- to 10 1/2-inch-thick slices. Pat the slices dry.
Step 3
To use frozen peaches, select 40 to 45 pretty slices, and defrost in a single layer on paper towels for at least 1 hour, or until completely defrosted. Pat dry. Whole Foods 365 Organic Frozen Peaches has scored highest in the taste tests I’ve seen, but I’m still searching for a better frozen peach.
Step 4
Combine the water and sugar in a small saucepan over medium heat and bring to a simmer to make a simple syrup. Once dissolved, remove from the heat and stir in 6 tablespoons of the brandy.
Step 5
Put the peach slices in a shallow bowl and pour the syrup over them, tossing gently and making sure all slices are covered. Let macerate for 30 minutes to soak up the brandy flavor.
Step 6
Drain the peaches and gently pat dry with paper towels. Using the largest slices first, make a circle with the peaches in the bottom of the crust, starting at the outer edge of the crust and slightly overlapping the slices. Working inward, make about 3 circles total, using the smallest slices last to make a final spiral of fruit.
Step 7
Heat the peach jam in a small saucepan over medium heat, stirring continuously, or warm in the microwave in a microwave-safe bowl, stopping to stir the jam at 30-second increments. You want to break up any large lumps of fruit and thin out the jam so it’s easy to spread. Add the remaining 1 1/2 tablespoons brandy and combine thoroughly.
Step 8
Using a pastry brush, spread the jam over the fruit to create a glossy finish.
Step 9
Chill the tart in the fridge to set. Once set, store in the fridge loosely covered with foil or plastic wrap. This is delicious with Vanilla Rice Dream or Vegan Whipped Topping (page 113).
