Alice and I are a little bit over excited because we only just realized that our favourite show from last summer is back on air with a new series. The BBC’s ‘The Great British Bake Off’ is slightly similar to Masterchef in that it is a cooking competition between amateur cooks, its different though because it focuses only on our favourite element of cooking… BAKING!
Each week a different topic is chosen and the competitors must complete 3 challenges set around that topic to see who is the STAR baker.
Last summer the show not only inspired us to bake (and eat) a whole lot of new delicious recipes but it also inspired our Baking Club (if you’ve missed our posts about Baking Club, they are here ) which continues to be so much fun and an endless excuse to bake yummy treats and learn about new recipes and tricks.
So, this weeks ‘Bake Off’ theme was TARTS. Today while shooting (we are just finishing working on a new Japanese book) Alice and I realized I had 2 components of a tart already made and in the fridge/freezer. After watching tuesday nights episode on Tarts we have been thinking of them since and of course could not resist the chance to have a go at our own.
Peaches and stone fruit are still very much a favourite since getting home from Italy so heres our put together recipe for Peach and Almond tarts.
We used the same pastry as we did in this recipe , a simple sweet short crust.
I had a peach creme patisserie left over in the fridge from making Donut Peach Donoughts (yes a bit peachy mad, will share a pic eventually) a few days ago so we mixed it through with a frangipane, filled our blind baked tart cases with the mix and baked in an oven preheated to 190ºC for 17 minutes (or so).
1/2 tsp vanilla bean paste
25g caster sugar
2 egg yolks
10g plain flour
2 donut peaches peeled and diced ( or you could puree, if you like a smoother consistency)
Combine the milk and vanilla bean into a saucepan and heat until just below boiling point. Remove from the heat. In a steel bowl, whisk the egg yolks while adding the sugar a little at a time. Continue whisking, add the flour and whisk until smooth. Pour the warm milk into the egg mix and whisk well. Add your peaches, diced or pureed and return the custard a clean saucepan and bring to the boil, stirring constantly with a wooden spoon. Once boiled, reduce the heat and simmer for 5 minutes. Remove from the saucepan and allow to cool. Cover with plastic wrap, allowing the plastic to sit directly on the custard so that a skin doesn’t form as it cools.
85g caster sugar
85g unsalted butter
150g almond meal
TO make the frangipane, cream the butter and sugar together. Add the eggs one at a time, mixing well in between each one. Add the ground almonds and mix.
Fold the cooled creme patissiere into the frangipane. Spoon mixture into pre baked tart cases and top with sliced peaches before baking.
Very tasty tarts indeed, and I think Mary Berry and Paul Hollywood would have been pleased with the end result. I am thinking that this is going to begin to be a weekly occurrence, making a version of the Bake Off challenge. Will keep showing you what we come up with. Maybe towards the end we can have our own little Bake Off comp too… winner gets the new British Bake Off Cookbook? I”ll try and figure out a good way to do this and let you know.