Peach Plum Rose Tarts
5 Aug 2017 2:21 PM GMT
Ingredients
Butter, softened100 Grams
Icing Sugar80 Grams
Egg Yolks03 Nos
RefinedFlour200 grams
Fruits:
2 large plums , thinly sliced
2 large peaches , thinly sliced
1/4 cup of Apricot jam
Method of Preparation
Butter, softened100 Grams
Icing Sugar80 Grams
Egg Yolks03 Nos
RefinedFlour200 grams
Fruits:
2 large plums , thinly sliced
2 large peaches , thinly sliced
1/4 cup of Apricot jam
Confectioner's sugar for dusting , optional
Confectioner's sugar for dusting , optionalCream the butter and sugar together in a bowl until well combined, then beat in the egg yolks, one at a time until fully incorporated into the mixture.
Mix in the flour until the mixture comes together as a ball of dough.
Tip the pastry out onto a floured work surface and knead briefly until smooth.
Wrap the pastry in cling film and chill for 30 minutes.
Preheat the oven to 200 degrees C.
Place the fruit slices in a microwave safe bowl, and add just 2Tablespoons of water to them, cover the bowl with plastic wrap and microwave for about 3 minutes.
The slices should be soft and malleable and let the fruits cool in the fridge or freezer.
Roll out the pastry and cut it into about 10-12 strips, each 1.5 inch by 6 inch (the longer the strips, the more intricate the rose will look.)
Once the fruits are room temperature or colder, take a strip of the pastry (refrigerate the remaining strips) and brush it with about 1/2 teaspoon of jam on the entire surface.
Start arranging the fruit slices on the top half of the dough. The fruit slice should have the flesh half on the dough and the skin side of the fruit slice outside of the dough making each slice like the shape of a rainbow.
Arrange the remaining slices overlapping and in the same manner. Do not over stack the pastry, but make sure the slices always overlap.
When the entire half of the surface of the pastry strip is covered with fruit slices in length, take the bottom half of the pastry and fold it it over the top half where the fruit is arranged, pressing slightly the pastry to make sure it sticks to the fruit.
Take the short edge of the long pastry strip and start rolling it over as if you're making a cylinder. Press the edges of the pastry together to seal it well and you've got a rose shape with the skin side of the fruit slices curling out. Place the rose tart in a standard size muffin pan cavity or tart moulds. Refrigerate the tart while you work on the rest.
Bake the tarts at 180 degrees C for 15-20 minutes until the pastry is golden and the fruits are tender. Serve Peach Plum Rose Tarts dusted with confectioner's sugar.
(Courtesy: Chef Prajit P Kumar, The Ashok Hotel)
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