If you are looking for a soft, delicate cake that leaves a delicious taste in your mouth, the recipe that Rosa brings us ( Pemberley Cup&Cakes ) will delight you. This is not just a peach tart but it is filled with a delicious and delicate almond cream. The peaches, meanwhile, come with a touch of wine and cinnamon that give the cake a special touch. His explanations will help you step by step, because it is within everyone's reach to prepare it!

Although it is more than tempting to give the oven a vacation as soon as summer settles in, it is even more tempting for me to prepare and enjoy a good homemade dessert with top ingredients and a combination of flavors and unbeatable textures, as is the case of this succulent peach cobbler .

Glass vase with Mediterranean rope , Le Creuset ceramic teapot, Le Creuset ceramic glasses , Kusmi Tea can and Pallarès bread knife

As soon as I discovered the Conservas Serrano peaches that I have used to prepare this recipe —macerated in Rioja wine and cinnamon and with a light syrup—, I knew instantly that all my confectionery mechanisms would begin to devise the way to shape the summer's next dessert. And in any season of the year, since it is a canned fruit of the highest quality, we will no longer have to wait for its season to arrive to be able to enjoy it.

So, once the issue of fruit was resolved, without hesitation they wanted to add a delicious almond cream, my favorite version of frangipane, smooth and very easy to prepare . And as a final touch, the matter was settled with a base of sablée dough (or sweet shortcrust pastry) to finish delighting the staff with its irresistible texture, crunchy and melting at the same time. I admit, I may not be the most impartial person in the world at the moment when it comes to this recipe, but the truth is that I have always been fascinated by this type of fruit cake, whether it is fresh or preserved, and at home it has been a triumph.

And to counteract the effects of the necessary passage through the oven, I can think of no better remedy than to accompany this peach tart with a generous portion of ice cream; the contrast is simply spectacular.

Ingredients (for 8-10 servings)

All ingredients must be at room temperature, unless otherwise indicated

For sablée dough (sweet shortcrust pastry):

• 200 g of normal wheat flour (+ extra flour for kneading)
• 55g icing sugar
• ¼ teaspoon salt
• 125g unsalted butter, very cold (even frozen), cut into small cubes (+ extra butter for greasing)
• 1 egg yolk (L)

For the frangipane (or almond cream):

• 90g unsalted butter
• 90g white sugar
• 1 egg (L)
• 15 ml (1 tablespoon) orange juice
• 90g ground raw almonds
• 35 g of loose wheat flour
• ¼ teaspoon salt

For the fruit filling:

• 6 peach halves in wine with cinnamon in syrup (350 g approx.) (if not, you can choose to use peach in syrup )
• 40g (2 tablespoons) apricot or peach jam for brushing
• 5 ml (1 teaspoon) of the syrup of the peach

Elaboration

Of the sablée dough:

1. Sift the flour together with the icing sugar and salt into a large bowl and mix well with a whisk until all the ingredients are well combined.
2. Next, add the cold butter cut into small cubes and work it with the fingertips until it is more or less integrated into the mixture of dry ingredients from the previous point. It is important to avoid handling it excessively to provide as little heat as possible, otherwise the butter would soften and the gluten in the flour would develop and the dough would end up acquiring an elastic texture instead of puff pastry , as is the objective. We should end up with a texture like irregular floury crumbs.
3. We now add the egg yolk, slightly beaten, and integrate it just enough, in the same way that we have done in point 2.
4. Next, we compact the mixture obtained with our hands (at first it may seem that it will not be possible for it to end up cohesive, but on contact with our hands everything will integrate without problem and will take shape) and we shape the dough into a ball, the Wrap in cling film and refrigerate for at least 1 hour .
5. After this time, remove the dough from the refrigerator and, if it is too hard, let it acclimatize at room temperature for about 5-10 minutes.

Le Creuset rolling pin, Bérard flour spoon , MasterClass baguette board and Serrano wine peach

6. Meanwhile, grease the inside of a 36 x 10 x 2.5 cm rectangular non-stick pan with removable base (like this one from De Buyer ) with a little melted butter and the help of a pastry brush .
7. Next, spread the dough with a lightly floured rolling pin on a work surface, also floured, giving it a rectangle shape about 5 cm larger than the base of our mold and a little more than 0.5 cm thick (about ¾ cm is fine), always directing the roller from the center out. To extend it more comfortably, we can place it between two sheets of baking paper or transparent film.
8. Once extended, we transfer it to the mold being careful not to break it. As it is quite a brittle dough, to make it easier to handle, we fold half the dough over the rolling pin (as on a clothesline), place the fold over the center of the mould, unfold to cover both halves and adjust well so that adapts perfectly to the inner shape of the container. The advantage of this dough is that it is very malleable and possible cracks can be easily repaired with your fingers and even regrouped and re-extended as many times as necessary, as long as it has not softened excessively, in which case, we would refrigerate it on time needed to be able to work it without difficulty.
9. Next, we pass the rolling pin over the edge of the mold to trim the excess dough and thus achieve perfect edges.
10. Next, as this type of cake requires partial pre-baking, before going into the oven, we have to prepare it correctly. Although there are other methods, I usually use the traditional one, which consists of repeatedly prick the base of the dough with a fork, cover it with cling film and refrigerate for about 15-20 minutes until the dough hardens slightly.
11. While we wait for it to cool down, preheat the oven (electric and airless) to 190ºC, with heat from above and below.
12. Once the base of our cake has cooled, we remove the mold from the fridge, remove the transparent film, completely cover the interior with parchment paper (better to wrinkle it and stretch it beforehand so that it better adapts to the shape of the interior of the mold) and fill with ceramic balls for baking to prevent the dough from rising during baking.

Rectangular mold from Buyer , Kitchen Craft ceramic balls and Bérard flour spoon

13. Next, we place the mold on the oven tray and bake at medium height for about 20-25 minutes until the dough acquires a nice golden hue.
14. Remove from the oven, place the mold on a rack and, being very careful not to burn ourselves, remove the baking paper and the ceramic balls. Turn off the oven and let the dough cool completely in the pan before filling.

Preparation of the frangipane (or almond cream):

1. When the base of our cake has cooled, we will start preparing the filling. In a medium bowl, combine the ground almonds, flour, and salt with a whisk until smooth. We booked.
2. In the bowl of our electric stand mixer fitted with the paddle attachment (or in a large bowl using a spatula or wooden spoon), beat the butter vigorously for 1-2 minutes until smooth and creamy.
3. Next, add the white sugar and continue mixing with the same intensity for about 3-4 more minutes until obtaining a homogeneous and fluffy consistency and visibly paler.
4. Next, add the egg and mix, now gently, until well integrated.
5. Now add the orange juice and mix just until a uniform mixture is obtained.
6. Finally, add the mixture of ground almonds, flour and salt that we had reserved (point 1) and mix just enough to combine.

Preparation of the assembly and baking of the cake:

1. Preheat the oven again (electric and airless) to 180ºC with heat up and down.
2. Cut the peaches into slices about 0.5 cm thick and reserve in a colander over a large bowl to collect excess liquid.
3. Once cold, fill the sablée dough base of our cake with almond or frangipane cream up to ¾ of its capacity and smooth the surface with the help of a small spatula or the back of a spoon.
4. Next, we place the peach slices on the almond cream following the design that most appeals to us, overlapping them slightly so that the frangipane does not slip between them and make them submerge.
5. Finally, we place our cake on the oven tray and bake at medium height for about 40-45 minutes until the filling has set and the surface is slightly golden.

Rectangular mold from Buyer , glass vase with Mediterranean rope , Le Creuset ceramic teapot , Le Creuset ceramic glasses , Kusmi Tea can and Pallarès bread knife

6. Remove from the oven and let cool in the pan on a wire rack for about 20 minutes before unmolding (the fruit may be partially covered by the almond cream, which tends to rise a bit during baking, but after a few minutes out of the oven will go down).
7. Meanwhile, slightly heat the peach or apricot jam together with 1 teaspoon of the peach syrup, just until it is semi-liquid.
8. Once the frangipane has relaxed, with the help of a pastry brush, gently brush the surface of the fruit with the warm jam (if the jam has pieces of fruit, it is convenient to pass it through a strainer before spreading it on the fruit ), trying not to go over the frangipane.
9. Finally, unmold (it will not be necessary to remove the base from the mold, this way we will prevent it from breaking) and serve while still warm or at room temperature.

Keeps refrigerated and well covered for 3-4 days. It is convenient to remove it from the refrigerator about 15-20 minutes before serving.

Grades

• Likewise, we can prepare this cake with almost any fruit (pears, apples, strawberries, berries...) and, especially, with stone fruit (apricots, nectarines, plums, etc.), both canned and fresh.
• In the same way, we can choose to use a conventional round mold for this type of cake (about 23-25 ​​cm Ø max. for these quantities) or even prepare it in the form of individual tartlets .
• Ceramic balls for baking are really practical and greatly facilitate the task in this type of recipe, so it seems to me a very interesting tool if we are going to use them with some frequency. Failing that, some type of alternative weight is usually used, usually dried legumes (chickpeas, beans, lentils or even rice).

I hope you are encouraged to try it and discover which is your favorite version; it will be difficult to find the words... Greetings and happy week,

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