Ingredients
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Ingredients
Yields
12 servings

SablƩ dough

  • 225 gr. all purpose flour
  • 125 gr. butter
  • 50 gr. egg (1)
  • 30 gr. ground almond
  • 25 gr. powdered sugar
  • 2 gr. baking powder
  • 2 gr. salt

Almond cream

  • 100 gr. ground almond
  • 100 gr. powdered sugar
  • 100 gr. butter
  • 50 gr. egg (1)
  • 30 gr. all purpose flour
  • 20 gr. egg yolk (1)
  • 20 gr. rum

Licor 43 ganache

  • 180 gr. heavy cream
  • 60 gr. white chocolate
  • 35 gr. licor 43 / peach liqueur / etc.
  • 2 gr. gelatine

Peach lime insert

  • 600 gr. white peach
  • 20 gr. lime juice (1)
  • 50 gr. white sugar
  • 5 gr. lime zest (1/2)
  • 5 gr. pectine

Peach gel

  • 180 gr. white peach
  • 20 gr. white sugar
  • 2 gr. agar-agar

Assembly

  • 150 gr. white peach
  • 5 gr. lime zest (1/2)
peach-2 lemon-11
Directions
Welcome to La PĆ¢tisserie du Monde!
Browse in the English version
English
Ā”Bienvenido/a a La PĆ¢tisserie du Monde!
Navegar en la versiĆ³n en EspaƱol
EspaƱol
Directions
Prep. time
1h 25m
  1. SablƩ dough
    • 225 gr. all purpose flour
    • 125 gr. butter
    • 50 gr. egg (1)
    • 30 gr. ground almond
    • 25 gr. powdered sugar
    • 2 gr. baking powder
    • 2 gr. salt

    • In a bowl, mix the flour, powdered sugar, ground almonds, baking powder and salt.
    • Then add the cold butter cut into small cubes and mix with a spatula or the paddle of our mixer. Mix until it is integrated and has a sandy texture.
    • Then add the egg and mix it in. Turn the dough out onto a sheet of baking paper and place a second sheet on top. With the help of a rolling pin, roll out the dough until it is 2-3 mm thick.
    • Put it in the freezer for at least 30 minutes.
    • When the dough has hardened, take it out of the freezer, carefully remove the two sheets of paper and place it on your work surface. Cut the dough into a circle of 28 cm in diameter and remove the excess dough.
    • Put the excess dough into a piping bag with a 2 cm diameter curly nozzle and pipe buttons over the edge of the pastry disc, which will serve as a wall to contain the almond cream.
    • Set aside in the freezer for at least 1 hour.
  2. Almond cream
    • 100 gr. ground almond
    • 100 gr. powdered sugar
    • 100 gr. butter
    • 50 gr. egg (1)
    • 30 gr. all purpose flour
    • 20 gr. egg yolk (1)
    • 20 gr. rum

    • In a bowl, mix the sugar and butter at room temperature with a rubber spatula until combined.
    • Then add the ground almonds and combine them with the previous mixture.
    • Now add the egg and egg yolk together with the rum and stir until just combined.
    • Next, sift in the flour and mix with the rubber spatula.
    • Finally, put the cream into a piping bag with a flat 2 cm diameter nozzle and set aside at room temperature.
  3. Licor 43 ganache
    • 180 gr. heavy cream
    • 60 gr. white chocolate
    • 35 gr. licor 43 / peach liqueur / etc.
    • 2 gr. gelatine

    • First, hydrate the gelatine in cold water for 10 minutes.
    • Put 80 g of cream in a saucepan over medium heat and cook until it comes to the boil.
    • Then, add the gelatine and pour the hot cream over the melted white chocolate.
    • When melting chocolate it is important not to heat it too much as we could burn it. Therefore, to melt it safely, we can melt it in a bain-marie or in the microwave at low power and in short batches of about 30 seconds.
    • Then add the liqueur and emulsify for a few seconds with a whisk.
    • Finally, set aside in the fridge for at least 4 hours.
  4. Peach lime insert
    • 600 gr. white peach
    • 20 gr. lime juice (1)
    • 50 gr. white sugar
    • 5 gr. lime zest (1/2)
    • 5 gr. pectine

    • First, wash the peaches very well, remove the stone and cut them into cubes about 5 mm thick.
    • Now, put half of the peaches in a saucepan with a splash of water. Put the lid on and cook over a medium heat for about 10 minutes until they get soft and release all their juice.
    • Meanwhile, in a glass, mix the pectin with the sugar.
    • When using gelling agents such as agar-agar or pectin, it is important to mix it very well with the sugar before adding it to the preparation, as this will prevent lumps from forming.
    • When the peach is soft and the juices have come out, mash them with a hand blender and return them to the heat.
    • Then add the sugar and pectin mixture together with the rest of the peach cubes and stir well with a rubber spatula. Cook for a further 2 minutes, stirring constantly.
    • Then, turn off the heat, add the lime juice and lime zest and mix well.
    • Finally, transfer the mixture into a 22 cm diameter mould lined with cling film and refrigerate for at least 4 hours.
  5. Peach gel
    • 180 gr. white peach
    • 20 gr. white sugar
    • 2 gr. agar-agar

    • Start by washing, pitting and chopping the peaches. It is not necessary to do this in small regular cubes as they will be mashed later.
    • Now, put them in a saucepan with a splash of water and cook them over a medium heat for about 10 minutes with the lid on until they soften and release all their juice.
    • Meanwhile, in a glass, mix the agar agar with the sugar very well.
    • When the peaches are soft, add the sugar and agar agar mixture and cook for a further 2 minutes, stirring constantly.
    • Then turn off the heat and pour the mixture into a 6 cm diameter hemisphere mould.
    • Finally, let it cool down to room temperature and put it in the freezer for at least 4 hours.
  6. Assembly
    • 150 gr. white peach
    • 5 gr. lime zest (1/2)

    • Start by taking our sablĆ© dough out of the freezer. Pierce it with a fork over the entire surface except for the outer ornaments and place a piece of weighted baking paper in the middle to prevent it from puffing during baking.
    • Now, bake for 25 minutes at 180Āŗ C.
    • After this time, take the base out of the oven, remove the weight and the baking paper and pour the almond cream in a spiral shape starting from the centre.
    • Put the tart back into the oven and bake for 20 minutes at 180Āŗ C.
    • Afterwards, let the tart cool down to room temperature.
    • When the tart is completely cooled, take the peach and lime insert out the freezer, unmould it and place it on top of the almond cream.
    • Then, remove the peach gel from the freezer, unmould it and place it on top of the insert, right in the centre. Optionally, we can brush it with neutral glaze.
    • Now wash and halve the peaches, discarding the stone. Using a mandolin, slice the peaches perpendicular to the cut into 1-2 mm slices and place them in a bowl of water with a splash of lemon juice.
    • Next, place the peach slices around the peach gel hemisphere, placing each slice halfway around the previous one, simulating the petals of a rose. Do this until you have a disc 2-3 cm thick.
    • Finally, take the licor 43 ganache out of the fridge, whip it into stiff peaks, put it into a piping bag with a Saint-HonorĆ© nozzle and pipe in a spiral from the peach disc to the ornaments on the outside of the tart.
    • Add a little lime zest on top of the ganache and keep in the refrigerator until ready to eat. Leave the tart at room temperature for 10 minutes before serving.
    SablƩ dough
  • 225 gr. all purpose flour
  • 125 gr. butter
  • 50 gr. egg (1)
  • 30 gr. ground almond
  • 25 gr. powdered sugar
  • 2 gr. baking powder
  • 2 gr. salt
    Almond cream
  • 100 gr. ground almond
  • 100 gr. powdered sugar
  • 100 gr. butter
  • 50 gr. egg (1)
  • 30 gr. all purpose flour
  • 20 gr. egg yolk (1)
  • 20 gr. rum
    Licor 43 ganache
  • 180 gr. heavy cream
  • 60 gr. white chocolate
  • 35 gr. licor 43 / peach liqueur / etc.
  • 2 gr. gelatine
    Peach lime insert
  • 600 gr. white peach
  • 20 gr. lime juice (1)
  • 50 gr. white sugar
  • 5 gr. lime zest (1/2)
  • 5 gr. pectine
    Peach gel
  • 180 gr. white peach
  • 20 gr. white sugar
  • 2 gr. agar-agar
    Assembly
  • 150 gr. white peach
  • 5 gr. lime zest (1/2)