This is truly ordinary peach tart in fact. Simple ingredients, easy preparing, great taste of luscious fruits in shortbread frame. To avoid boredom I decided to check whether it is possible to colour the pastry (and save the colour after baking) only with 100% natural ingredients which are freeze-dried fruits. I used powdered mulberries which gave deep, intensive purple colour (you may also use blueberry powder). The pastry colurs easily and the tint stays after baking. The taste of shortbread is almost unaffected, the mulberry flavour is detectable very slightly. The tart looks interesting and is a nice change from ‘common’ beige colour. Enjoy!
1 tart ø 10 inch
Ingredients for the base:
- 2/3 cup softened butter
- 6 tablespoons icing sugar
- 1 large egg white
- 4 tablespoons freeze-dried fruit powder (mulberry or blueberry)
- 2 cups all purpose flour
- 2 lbs fresh peaches
- ½ cup brown sugar
- 3 tablespoons corn starch
- 1 teaspoon vanilla extract
- 1 tablespoon almond flour
Shortbread base: in a small bowl mix together mulberry (blueberry) powder and egg white. In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in purple egg white. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.
Make filling: wash and pit peaches, slice them roughly. In a bowl mix together sugar and corn starch. Add peaches and vanilla and move the bowl to toss fruits in sugar mixture. Set aside for ½ hour.
Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Fill pan with prepared pastry and press to place properly. Sprinkle almond flour over the base. Re-roll the remaining pastry. Drain the peach mixture and spread over pastry base. Cut the remaining pastry into strips and arrange lattice pattern on the top. Note! Do not brush the top of the pastry with anything in order to save the purple colour. Place the tart in the fridge until the oven is heated.
Bake at 350°F for 40-45 minutes (until the pastry is slightly darker on the edges and the filling is bubbling). Cool after baking on a wire rack.
Tags: blueberry, mulberry, peach.