Peach And Vervain Tart

Peach And Vervain Tart

For the pastry:

• 250 g/2 cups plain flour
• 150 g/ 2/3  cups butter (softened at room temperature)
• 30 g/ ¼ cup  caster sugar
• 60 g icing/ ½  cup confectioner’s sugar
• 80 g/ ½ cup ground almonds
• 1 egg
• 1 pinch of salt

1. In a large bowl, mix all the ingredients together until the mixture forms a homogenous dough.  Shape into a ball, wrap in cling film and place in refrigerator for at least 2 hours.  Take out 30 minutes before rolling out.

For the vervain-infused custard base:

• 400 ml/ 1 and a half cup milk
• 20 vervain leaves (fresh or dried – alternatively you can use 4 vervain teabags)
• 2 egg yolks
• 2 tbsp plain flour or cornstarch
• 50 g/ ¼ cup white sugar

1. In a saucepan, boil the milk and throw in the vervain leaves (or teabags).  Take off the heat and let the vervain infuse for 10-15 minutes.  In a bowl, mix the flour (or cornstarch), egg yolks and sugar together.  Blend in the vervain-infused milk slowly and re-heat (on a low heat) until the mixture becomes thick and creamy.  Should the mixture have lumps, you can pass it though a sieve.  Set aside to cool.

For the tart:

• 3 large peaches, sliced (in half moon shapes)

For the fruit fool cream topping:

• 200 ml/1 cup whipping cream
• 1 plum, 1 peach, 1 nectarine (or any summer fruit you wish – they should be on the riper side)
• 50 g/ ¼  cup caster sugar

1. Chop fruits to small bits.  Set aside.  Whip cream until stiff, adding caster sugar halfway.  Fold in the chopped fruits.
2. A few leaves of fresh vervain

Final stages:

1. On a floured parchment covered surface, roll out the dough to fit your tart pan.  Butter the tart pan, line with the pastry dough, and cut out excess overhang dough approx. ¼ inch/ 1 cm off the rim.  Fold in the excess dough to make a double thick rim.  Pierce dough with a fork and place in the freezer for 30 minutes (this tip will prevent the dough from shrinking when you bake it). When ready, line the inside with parchment, fill with dried beans (I use my son’s marbles), and blind bake for 15-20 minutes at 350 F/ 180° C.
2. Leave to rest for 10 minutes.  Fill the tart base with the vervain infused custard, place the sliced peaches on top in a circular shape, pushing them in slightly, sprinkle with caster sugar and bake again for 15-20 minutes at 350 F/ 180° C.  The peaches might get watery when you take out the tart from the oven – no worries, they will set nicely once the tart has cooled down.  Leave to cool completely, serve with fruit fool on top of the tart, or on the side.  Sprinkle with a few fresh vervain leaves.

Source: camillestyles