Source: The Complete Book of Pastry,Sweet and Savory By:B. Clayton
Makes 8 servings.
Preparation time: 1:30 hours
Peach or Pear Tart
Linzer Pastry Crust
Ingredients
Preparation
1 recipe Linzer Pastry crust, see recipe
FILLING:
1 1/2 cups water
3/4 cup granulated sugar
1 teaspoon each: grated lemon peel and vanilla
4 medium fresh Peaches or Pears or 1 large can
3 ounces cream or Neufchatel cheese, room temperature
1 cup whipping cream
1/4 cup powder sugar
1/2 teaspoon grated lemon peel
1 teaspoon lemon juice
1/4 teaspoon each: almond and vanilla extract
2 tablespoons kirsch (optional)
2/3 cup apricot glaze, see fillings recipe
1/2 cup sliced almonds (optional)
1. Prepare "Crust - Linzer Pastry", find recipe in this section of cookbook. recipe.
2. Line a 10" spring mold with pastry to form a shell with about a 1 1/2" high border.
3. Fill the pan with beans, rice or aluminum pellets over a protective sheet of foil fitted around the inside of the crust to prevent crust from shrinking.
4. Bake tart at 425 F degrees for 18 to 20 minutes. Remove the pan from the oven, take out the weights and return to the oven for an additional 5 minutes to dry out the bottom crust,which then will be a light golden color.
FILLING:
5. To poach the peaches (or pears), combine water, sugar, grated lemon and vanilla in a large pan. Bring to boil. Stir until sugar dissolves.
6. Let the syrup simmer while peeling the fruit, peaches may be dipped in boiling water for 3 seconds to loosen skins. Cut in half and remove stones. Place the halves in syrup, cover and simmer 8 to 10 minutes, or until fork-tender. Drain well and cool. The syrup may be saved to sweeten other fruit.
7. In the bowl of the electric mixer beat the cream or Neufchatel cheese, slowly blending in the whipping cream. Add the powder sugar, lemon peel and juice, almond extract, vanilla and kirsch, if used. Beat the mixture until it is as thick as stiffly beaten cream.
8. Spoon the filling into the pastry shell, spreading evenly. If you are using a large shell, place one peach (or pear) half in the center, with the remaining fruit halves surrounding it, or slice fruit and arrange in circular pattern; if you are using small tartlet shells, put one peach (or pear) half in each. Push the fruit gently into the surface of the cream.
9. Cover and chill until firm, about 1 hour.
10. Glazing: Heat the apricot glaze and with a spoon lightly drizzle it over the peaches (or pears) and filling to form a glistening surface over all.
11. Cover with foil held off the glaze and refrigerate until serving time. Before serving, overlap almond slices around each fruit half, (optional).
VARIATION: Replace cream filling for "Confectioner's Cream" or "Pastry Cream", find recipes under "Fillings and Frostings".
NOTE: 1) For a smaller tart use two 8" shell pans. I recipe of Linzer Pastry is enough for two 8" shells.
2) Crust recipe may be cut or double to your needs.
