Good morning, today a delicious tart, prepared with two ingredients that I love very much and they are off my land: the Pistachio Dop And the PESCA di Leonforte Igp: frangipane tart with pistachio cream and peaches. The combination of a pistachio frangipane cream and fishing is perfect.
The pie (you have already peeked among all my RECIPES OF PIES?) frangipane with pistachio cream and peaches is rich and delicious and you can prepare it all year round using well-drained canned peaches from their syrup, to have for breakfast or as a dessert for dinner dessert easy to make but elegant colour contrasts and flavours. If you like desserts with peaches, Also try to have a look at all my RECIPES DESSERT WITH PEACHES I'm sure you'll find something you like.
Bronte pistachio I have spoken extensively in many sweet and savory recipes. So now I speak of fishing Leonforte, a late fishing (Jyoti), collected from September until early November. It is an ancient local varieties with organoleptic and texture details. Is’ yellow flesh, almost Orange, tenaciously attached to the core. Soda, fragrant and mellow, especially late varieties.
The real peculiarity of this fishing is its cultivation method. It is in fact 'bagged', or wrapped in a paper bag white, on the tree, When the fruit is just popped. Fishing for Leonforte grows so, without sunlight, up to the time of collection. The fishing of Leonforte is the story of a beautiful and interesting niche product that is really worth to try. And if you want more just go to the website consorzio. Have a good day!
250 grams of pastry, for the recipe, please click here
FOR CREAM FRANGIPANE:
125 grams butter at room temperature
125 grams of caster sugar
125 grams of finely chopped pistachios (also a very fine grain)
25 grams of flour 00
75 grams of eggs (1 egg and a half)
a pinch of cinnamon
a pinch of salt
Peach jam (I used a peach jam Leonforte PGI), to taste
fresh plums (I used the Leonforte peach IGP), to taste
Apricot jelly polishing neutral peaches
powdered sugar for garnish on sweet
butter and flour for the cake Pan, to taste
some pistachio to decorate the cake
To prepare the frangipane tart with pistachio cream and peaches, you must first prepare the pastry and place in the refrigerator, well wrapped in cling film for at least one hour. Once the pastry will be cold, roll out with a rolling pin to a thickness of 3-5 mm and coat the bottom and sides of a buttered and floured. I used a rectangular, but you can also use the classic round cake Pan. Prick the surface of the pastry with a fork and place the cake pan in the refrigerator for thirty minutes.
Pistachio frangipane cream: whip with an electric mixer the softened butter and sugar until the mixture is puffy and fluffy. Add the chopped pistachio and fine the sifted flour with the cinnamon and then slowly - always putting up with whips - the eggs. Put the mixture in the refrigerator for at least 15 minutes.
Preheat the oven to 180 degrees static. Distribute on the bottom of the tart peach jam, then cover with the cream pistachio frangipane.
Peel the peaches, cut them in half by eliminating the crux and arrange them in a coordinated way on frangipane, Press well until they hit the bottom of the Pan.
Bake the tart with frangipane cream pistachio and peaches and cook for 40 minutes or until the pastry is golden. Allow to cool. Heat the apricot jelly neutral with little water and, with a brush, use it to Polish the surface of peaches. Dust the edges of the cake with a little icing sugar and garnish with a few slightly toasted pistachios. Your frangipane tart with pistachio cream and peaches is ready. Bon appétit!