August is National Peach Month, meaning IT IS TIME TO GET EATING ALL OF THE PEACHES, YOU GUYS. There are just about a million ways to enjoy peaches that go beyond biting into them plain, and to showcase that, we’ve asked a couple of different restaurants to give us some out-of-the-box recipes. This week we’ve got a peach tart recipe with a Spanish twist from Boqueria that uses Marcona almonds AND lavender cream and sugar! Here are the ingredients you’ll need and what you’ll need to do with them:
For the tart:
- 1 Puff pastry cut into a 5-inch diameter circle
- 3 tbsp of lavender cream (recipe below)
- ½ peach, peeled and cut in thin slices
- 2 tbsp of lavender sugar (recipe below)
- 1 scoop of yogurt ice cream
- 1 tbps of salted Marcona almonds, roughly chopped
For the lavender cream:
- 1 liter of whole milk
- Zest of one lemon
- Zest of one orange
- 1 stick of cinnamon
- 3 sprigs of lavender
- 1 vanilla bean
- 40 gr corn starch
- 200 gr sugar
- 6 large egg yolks
For the lavender sugar:
- 2 tbsp of dried Lavender (grid to a powder with coffee grinder)
- 10 tbsp of confectionary sugar
- Mix both ingredients
- Set aside
For the tart:
- Place the frozen round of puff pastry on sheet pan lined with parchment paper
- Spread the lavender cream over the top of the puff pastry
- Place slices of peach on top of the cream
- Sprinkle the lavender sugar on top of the peaches
- Put in the oven and cook at 450º F for about 10-12 minutes
- Remove from oven and put on a plate
- Scoop ice cream on top
- Sprinkle Marcona almonds on top
For the lavender cream:
- Cut a slit in each vanilla bean, lengthwise and carefully scrape out the insides (set aside)
- In a large bowl combine egg yolks, cornstarch and 1 cup of the milk and mix well
- Bring the rest of the milk, lemon zest, lavender, orange zest, cinnamon, vanilla and sugar to a boil
- Temper the yolks with the boiling milk, continue until the milk mixture is completely incorporated
- Put the bowl of mixture over a bain-marie of boiling water, gently stir the mixture until the entire contents of the bowl begin to thicken. This will occur at about 155ºF. Continue to stir for 3-5 minutes, making sure to keep the temperature between 160ºF and 170ºF
- When the mixture reaches the consistency of loose custard strain through a fine chinoise and pour into containers. Cover each container with a plastic film so that the film touches the surface of the custard.
- Allow to sit in the fridge for several hours
+++++++++++++++++++++++++++++++++++
