One evening after dinner all I wanted was something sweet and the taste of an apricot tart that I’d had out of a brick oven in the middle of the woods in the South West of France ages ago had reappeared on my tongue. It had been such a simple tart. A thin pizza like base with ripe apricots cut over the top sprinkled with brown sugar and baked. Simple but oh so scrumptious! I had two fat and juicy peaches in the fridge and I wondered if I could do the same. Chang had made Chocolate Bread earlier in the day so I thought mmm a chocolate crust that would be nice and then Sarah said why don’t you use a little bit of sour cream on the base and I remembered a family favourite Cheesecake which uses sour cream on top with brown sugar so it caramelises so that was added into the mix too. In the end, not quite as straightforward as the tart I had in France but I think it’s still simple, light and captured the taste I was after. It was a good baking experiment, one that I have done twice to improve and will definitely do a third time.
1 1/2 cups of plain flour
1/4 cup of cocoa
3/4 cup of icing sugar
125g butter cut into little squares at room temperature
1 egg yolk
- Sift your flour, cocoa and icing sugar all together in one bowl. Then add the cubed butter and begin to quickly mix it together with your hands. Once you have it well mixed into a bread crumb texture add in the egg yolk and mix together until well combined. Begin adding water to the dough but slowly. A tablespoon or so at first and mix together until it comes together in a soft fluffy feeling dough but firm. Make sure all the lumps of butter are combined well into the pastry
- Shape your pastry into a ball and push it into a 12″ tart case. Bringing it up to the rim and making sure the sides and bottom are not too thick and evenly spread.
1/2 cup of sour cream
1/3 cup of brown sugar
1/2 tsp of vanilla extract
2-3 ripe peaches sliced thinly with the skin still on.
Icing sugar for dusting
Preheat your oven to 180 degrees F
- Mix together the sour cream, sugar and vanilla. Spread this mixture evenly over the base of your tart. Then layer your peach slices on top of the sour cream so that the entire pie is covered.
- Bake for 30 min or until the base is cooked and the peaches are soft and juicy. Once it has cooled sprinkle icing over the top to serve.
As I had a little bit of left over pastry I made little chocolate stars and put them on top to bake. Sprinkling the icing sugar over the top it looked rather pretty and tasted even better.