With the start of the new school year, the pace of posts may slow down a little. Luckily, I have a few recipes up my sleeve. The one I’m going to present to you was made several weeks ago. It’s Yann Brys’s peach, raspberry and coconut tart published in “Fou de pâtisserie” no. 12. Originally, the peach cream was presented as a swirl (Yann Brys’s trademark) but I didn’t have a turntable and it turned out to be impossible to make that swirl with a simple rotating cake stand. In the end, I piped balls of cream, a bit like a Fantastik 🙂
It’s a recipe that requires a bit of work and I recommend making it over several days. However, there’s no particular difficulty; you just need to get organised and manage your time.
Visually, I find this tart-entremets super indulgent; I’m rather happy with the presentation. On the other hand, I won’t hide from you that I was a little disappointed when it came to tasting. The raspberry radically overpowers the peach and the coconut, and that’s a real shame. The problem comes from the peach cream which, in all honesty, is really bland. I found the cream a little heavy and greasy in the mouth (too much mascarpone?) and you can’t taste the peach. The lack of sugar is also noticeable, which brings out the greasy side of the cream. In the end I followed the advice from Ca turbine en cuisine, which said to add a little sugar. Despite that, the peach is non-existent. Emma and I were discussing it; perhaps the cream could be replaced with a peach crémeux?
On the other hand, the rest of the recipe is really top-notch! The shortbread is crisp and lightly flavoured with citrus, the madeleine sponge is soft, the strawberry-raspberry compote is delicious and finally, let me tell you that the peaches poached in strawberry and verbena syrup are to die for!! I loved them! They’re melting and fragrant as can be. So perhaps the tart should be covered with poached peaches to get a more pronounced peach flavour? Something to think about 🙂
Ingredients & preparation
6 components · Full recipe
Shortbread Pastry
Ingredients
- 75 g (2.6 oz) butter
- 85 g (3 oz) plain flour
- 35 g (1.2 oz) icing sugar
- zest of 1/4 lemon
- zest of 1/4 orange
- 1 pinch fleur de sel
Preparation
1
In the bowl of a stand mixer fitted with the paddle attachment, mix the softened butter, citrus zests and fleur de sel.
2
Add the flour and icing sugar. Shape into a ball, wrap in cling film and refrigerate for at least one hour.
3
Roll the dough out to 3 mm thick. Rest in the fridge for 30 minutes, then cut out a circle 18 cm (7.1 in) in diameter.
4
Bake for approximately 15 minutes at 165°C / 325°F.
Lemon and Coconut Madeleine Sponge
Ingredients
- 110 g (3.9 oz) eggs
- 85 g (3 oz) sugar
- 20 g (0.7 oz) acacia honey
- zest of 1/4 lemon
- 75 g (2.6 oz) plain flour
- 15 g (0.5 oz) desiccated coconut
- 85 g (3 oz) butter
- 45 g (1.6 oz) egg whites
- 13 g (0.5 oz) sugar
Preparation
1
Preheat the oven to 165°C / 325°F.
2
Melt the butter in a saucepan until it turns a hazelnut colour (stir constantly). Strain through a fine-mesh sieve and leave to cool.
3
Mix the eggs with the sugar, zests and honey. Fold in the desiccated coconut and flour.
4
Whisk the egg whites to soft peaks, then stiffen with the 13 g (0.5 oz) of sugar to achieve a “bird’s beak” texture.
5
Fold the two mixtures together, then add the cooled browned butter.
6
Pour the batter into a 14 cm (5.5 in) diameter circle to a depth of 1 cm (if you have batter left over, fill small muffin moulds). Bake for approximately 12 minutes. Leave to cool on a wire rack.
Strawberry and Verbena Poached Peaches
Ingredients
- 4 white peaches
- 1 litre water
- 300 g (10.6 oz) sugar
- 150 g (5.3 oz) strawberry purée
- 10 fresh or dried verbena leaves
Preparation
1
Bring the water and sugar to the boil, then add the peeled peaches and cook for approximately 12 minutes. Check with the tip of a knife that the flesh is tender.
2
At the end of cooking, blend 2 of the peaches and set aside.
3
Add the strawberry purée and verbena and remove from the heat. Pour everything into a bowl, cover with cling film and refrigerate for at least 2 hours.
Strawberry and Raspberry Compote
Ingredients
- 100 g (3.5 oz) strawberry purée
- 50 g (1.8 oz) raspberry purée
- 20 g (0.7 oz) sugar
- 3 g (0.1 oz) NH pectin
Preparation
1
Mix the sugar with the pectin.
2
Heat the fruit purées, then add the sugar-pectin mixture while stirring. Bring to the boil, then transfer to a dish. Cover with cling film and refrigerate. Whisk before use.
Peach Whipped Cream
Ingredients
- 80 g (2.8 oz) blended peaches
- 100 g (3.5 oz) full-fat whipping cream
- 60 g (2.1 oz) mascarpone
- 3 g (0.1 oz) gelatine
- 18 g (0.6 oz) water
- there is no sugar in the recipe but I recommend adding 40 g (1.4 oz)
Preparation
1
Soak the gelatine leaves in very cold water.
2
In a saucepan, heat half of the reserved peach purée.
3
Off the heat, add the drained gelatine.
4
Add the remaining peach purée and the sugar if using, and mix with a whisk.
5
Pour over the cold cream and add the mascarpone. Mix. Refrigerate for at least one hour.
6
Whip the cream with a whisk or electric beater. Transfer to a piping bag fitted with a nozzle of your choice.
Assembly
Ingredients
- None
Preparation
1
On the madeleine sponge, pipe the red berry compote in a spiral, then place the whole thing in the centre of the shortbread biscuit.
2
Pipe the peach cream on the madeleine sponge, along with a border around the entire circumference of the tart to hold the raspberries in place.
3
Dust a few raspberries with icing sugar.
4
Arrange the raspberries alternating one the right way up (dusted with icing sugar) and one upside down (not dusted). Fill the upturned raspberries with compote.
5
Decorate with well-drained peach slices, raspberries and fresh coconut shavings.
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