![]() You want to eat this soon after making it for the best presentation. Use a pastry brush to dab the preserves onto the peaches to give them a nice shine and slow the oxidation process a bit. Put the fruit preserves into a small microwaveable bowl and zap for about 30 seconds. It's messy and the peaches are super slippery, so be careful with your knife wielding. I watched this video and used the same general ideas: slice the peaches thinly, overlap the edges, roll them up in a spiral, and get arrange them on the filled tart. I didn't realize this would turn into a blog post while making it, but I had some requests for the recipe, so here we are. Now I apologize that I don't have process photos for how to make the peach roses. Fold this gently into the mascarpone until completely incorporated. Spread the mixture into the pie crust (should be about 1/2 inch deep) and level with an off-set spatula or the back of a spoon. In the same stand mixer bowl (no need to clean), whip the heavy cream to soft peak stage. Add the lemon zest and vanilla extract and mix well. Transfer this to a large bowl and set aside. Using your stand mixer, blend the mascarpone, cream cheese and confectioners’ sugar until smooth and creamy. See this site for info about blind baking. Then remove the weights and bake for another 5-7 minutes until he bottom looks baked through. Line the dough-filled tart pan with parchment paper or aluminum foil, add your weights to fill the shell, then blind bake that sucker for 25 minutes, rotating halfway through. Wrap the tart pan in plastic wrap, place on a large plate or cookie sheet, and freeze (or refrigerate) for about 30 minutes. You can patch together the dough if necessary. Press the dough into the fluted edges of the pan. Transfer the rolled dough to the tart pan by gently rolling the dough around your rolling pin, then draping it over the pan. If it becomes hard to work with or very sticky, place the dough round on a baking sheet, cover it with plastic, and refrigerate until more firm (about 15 minutes). Let the chilled dough sit on the counter for about 10 minutes before rolling it out (on a floured surface) to about a 13 inch circle. Flatten the dough into a disc shape and refrigerate for at least 1 hour (or up to 2 days). Turn the dough out onto some plastic wrap, make a dough ball in the middle, then cover completely with plastic wrap. Mix until it just comes together (about 15-20 seconds). Whisk the egg and vanilla together in a separate small bowl. Slowly add the egg mixture to the walnut mixture with the food processor running. Scatter butter pieces on top and pulse until you have a course, crumbly cornmeal texture (about 12-15 pulses). In a food processor, grind the walnuts and sugar until finely ground, about 10-15 seconds. Electric stand mixer (can do without, but makes the job easier).Ceramic weights or rice or beans or whatever you use as weights for blind baking.10 inch tart pan (I use the kind with a removable bottom).A few tablespoons of apricot or peach preserves.3/4 c (3 oz or 85 g) confectioners' sugar.5 Tablespoons unsalted butter, chilled and cut into 1/2 inch pieces.Walnut tart shell (adapted from America's Test Kitchen) Makes about 8-10 servings in a 10 inch tart pan Partially adapted from America's Test Kitchen and Ask Chef Dennis' recipe ![]() I can attest that it is acceptable to eat spoonfuls of the filling alone over the kitchen sink - it is that good. You will have leftover dough and filling if you use a 10 inch tart pan with the recipe below, so feel free to make mini tarts (if you have tiny tart pans) or line muffin tins and blind bake the same way (you may get more slouching of the dough with a muffin tin). ![]() If you use an 8 or 9 inch tart pan, then halve the dough recipe. I love when Frankensteined recipes come together to make legit deliciousness, and this is one of those times. I had extra tart dough in my fridge from when I expected to make a chocolate walnut tart earlier this week (but didn't have time), so I slapped that in a tart tin, baked it off, and filled it with a creamy no-bake filling and topped it with fresh peaches. But I do feel a bit like Bubba from Forrest Gump, rattling off all the ways I want to prepare peaches: grilled peaches, peach pie, peach ice cream, peaches in my pancakes, peaches on my salad, peach galette. That means I bought my annual 20 pound box of peaches and our family will be eating peaches for dayzzzzz. The Colorado peaches have arrived in Minnesota, y'all! Exciting times. ![]()
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