The Get-Ahead Cook by Jane Lovett | Peach, Raspberry and Almond Galette with Crushed Amaretti

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From Jane Lovett’s cookbook The Get-Ahead Cook published by Apicius. ‘Rustic and free-form, this is an easy and quick-to-make seasonal tart” according to Jane. ‘It will turn out differently every time you make it, and pretty much any fruit, or fruit combinations, can be used.’ It’s one of our favourite recipes from the book and it’s virtually foolproof if you follow Jane’s instructions.

SERVES 6-8

Ingredients

½ a 500g block of shortcrust pastry [or see Hints & Tips below] 170g ready-to-roll marzipan
6 small or 4 large ripe peaches or nectarines (or 2 x 400g/14oz tins of peaches in syrup, well drained)
150g fresh raspberries
A knob of butter, melted
Demerara sugar

To decorate
Icing sugar, amaretti biscuits, edible dried or fresh rose petals, chopped pistachios (optional)

To serve
Crème fraiche flavoured with amaretto, to taste

Instructions

1. Preheat the oven to 200°C. Line a baking sheet with silicone or baking paper.

2. Roll the pastry into a circle roughly 38cm (15in) across. It doesn’t have to be perfect by any means – wobbly edges add to the rustic charm! Transfer to the baking sheet.

3. Using the coarsest side of a box grater, grate the marzipan over the pastry, leaving a 5cm (2in) rim around the edges. Cut the peaches in half, discard the stone and slice into segments. Pile up on top of the marzipan in the middle of the pastry and scatter the raspberries over the top, nestling them into the peaches.

4 .Bring the margins of the pastry up over the outside edges of the filling, leaving most of the fruit showing, pleating the edges over and over each other, forming
a wavy effect. It needs a bit of height to hold the filling in during cooking. Brush the crimped pastry rim with melted butter, spooning any leftover butter over the fruit. Sprinkle the fruit lightly with demerara sugar, then dredge it more generously over the pastry rim. Chill for 20–30 minutes or until required.

5. Bake in the preheated oven for 20–25 minutes, or until golden and bubbling. It doesn’t matter if some of the filling spills out – it’s not meant to look perfect and this will depend on the ripeness and water content of the fruit. Cool for 15 minutes or so on the baking sheet, before sliding onto a serving plate or board.

6. Just before serving, dust with icing sugar and scatter with a few roughly crushed amaretti biscuits, dried or fresh rose petals and chopped pistachios, if using. Serve with Amaretto- flavoured crème fraîche. If serving warm, allow to sit for at least 20–30 minutes before eating. Serve warm or at room temperature, not piping hot.

Get ahead Tips from Jane
Prepare to the end of step 4 at any time on the day, or to the end of step 5 up to 2 days ahead, and reheat a little or serve at room temperature. You may like to leave the tart on the baking sheet after cooking if you intend to warm it before serving.

Recipe Tip
Rather than buying a block of pastry, use a ready-rolled shortcrust pastry disc.

MORE RECIPES FROM JANE LOVETT’S BOOK ‘THE GET-AHEAD COOK’

Slow-braised Beef Short Ribs
Chorizo Hash

WHERE TO BUY THE BOOK
You can buy a signed copy from Jane Lovett’s website and if you want to send a copy as a gift you can ask for a personalised message to be inscribed in the book. You’ll also find more information on the author.

AT AMAZON.UK

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