The summer is coming to an end although in the heat of the day it still feels like August with temperatures hovering around 32C. And with the close of summer it's time to say sayonara to the peach or momo, my favorite Japanese fruit. As a farewell to summer, I decided to make a momo tart for a dinner I was invited to this weekend. The filling is a familiar one as I've made this many times before simply because it is so quick to put together and versatile depending on the fruits of the season. This recipe calls for cream cheese, but I've used marscapone with good results. I've varied the crusts before too, using a regular pie crust or a nutty almond crust, but this time I decided to go with one from the Dessert First blog because her recipe (for a 9 inch tart) calls for just pressing in the dough and not having to bother with rolling it out and refrigerating it. The ball of dough came together really easily and was very buttery. It kept its shape during baking and didn't puff up too much, perfect for filling. It was cookie crumbly good and highlighted the creamy filling topped with sweet, juicy peach slices. Sayonara momo, see you next summer!
Makes one 11in/28cm tart.
170 grams butter, melted
65 grams sugar
1 teaspoon vanilla
1/4 teaspoon salt
210 grams all-purpose flour
200 grams cream cheese
300 ml heavy cream
1/2 cup sugar
1 teaspoon vanilla
1 teaspoon Grand Marnier liqueur
3 fresh peaches or whatever fruit is in season
2 tablespoons apricot jam, melted
Preheat oven to 180C. Combine butter, sugar, vanilla and salt in a bowl. Add in the flour and stir to form a soft dough. Plop the dough into a tart pan with removable bottom and press gently to fit into the bottom and up the fluted sides of the pan. Bake for 20 minutes until the crust is golden brown all over. Let cool before filling the crust.
Whip the cream cheese until light and fluffy in an electric mixer with the whisk attachment. Transfer to another bowl. In the same mixer bowl, whip the cream until soft peaks form, then add in the sugar slowly. Whip until just stiff, and be very careful not to overbeat the cream. Fold together the whipped cream, cream cheese, vanilla and Grand Marnier with a rubber spatula, until thoroughly combined. Spread the filling into the cool crust.
Peel the peaches and slice into 5mm width wedges. Arrange the slices on top of the cream filling and brush with melted jam to glaze.
Separate the side of the tart pan from the tart. You can leave the removable bottom under the tart and place it on a serving platter. Slice into wedges to serve.