posted by CADeb 07-29-102 12:44 PM
Summer Peach Tart
(withPoached Peaches and Pound Cake, recipes below)
Source: Executive Chef Hemant Surendran, The Duck Club Restaurant at Stanford Park Hotel, Menlo Park, California
6 Whole Eggs, Beaten
2 Vanilla Beans, Scraped
1 oz. Peach Brandy
3 oz. Flour
2 c. Whole Milk
1 Butter Pound Cake
2 c. Cream (heavy)
4 Poached Peaches
6 oz. Sugar
3 oz. Melted Butter
Place the sugar, flour, and scraped vanilla beans in a bowl (the vanilla bean clumps will separate when mixed with the sugar and flour). Slowly pour in eggs (and mix). Combine the cream and milk in a separate container and slowly pour into the batter, while whisking, to form a smooth mixture. Add the peach brandy and combine. Whisk in melted butter. Set the mixture aside while you make the pound cake.
To finish the tart: Butter the bottom and sides of a ceramic dish generously with unsalted butter (or use buttered metal cake pan; chef used a professional 1-1/2 to 2-inch straight-sided large round cake pan for the demo). Arrange the sliced peaches to fit the bottom of the dish. (Then arrange pound cake slices into layer in pan, cutting where necessary to fit). Arrange sliced peaches in a uniform pattern on top of the cake and pour the previously prepared batter over the peaches (leave 1/2 inch from pan top). Bake in a 350 degree oven for about 25-30 minutes (check after 20 minutes. If you saved poaching liquid, brush top of cake before serving. Can reheat, 350 degrees for 5 minutes.)
Poached Peaches:
4 Peaches
1 qt. Sugar
1 qt. Water
In a saucepan, add the water and sugar. Bring the mixture to a gentle simmer (170 degrees). Add the peaches and poach over a very low heat for about 30 - 40 minutes (No resistence to inserted knife, it’s done). Turn heat off and let peaches cool in their liquid. Remove peaches and cut in half. Take each half and slice into thirds. Set aside. (Optional: reserve liquid if poaching liquid will be used to moisten top of tart)
(Variations: can substitute apples or pears. No berries, too much moisture. Plums can be used in tart but use straight without poaching and with skin removed).
Pound Cake:
5 Large Eggs, Beaten
2 c. All-purpose Flour
1-3/4 c. Sugar
5 oz. Cream (heavy)
3 oz. Unsalted Butter (melt and let cool to tepid)
2 T. Brandy
1 T. Baking Powder
3 Lemons, Zests of
1/4 tsp. Salt
In a bowl, combine the eggs, sugar, brandy and salt, beat until thickened and light in color. Add the flour and baking powder in a separate bowl. Sift them into the egg mixture. Fold the flour into the egg mixture and combine well. Stir in the cream, butter, and lemon zest. Make sure all ingredients are thoroughly combined. (10 min. by hand whisking, 5 min. in KitchenAid).
Lightly grease a 9 x 5 x 3-inch loaf pan and dust with flour. Tap off the excess flour and pour the batter into the prepared pan. Bake 40-45 minutes in a 375-degree oven till the edges are lightly golden brown. (check after 35 minutes by inserting knife into center). Remove and let cool. Slice the cake into 1/4-inch slices. Set aside. (If preparing ahead of time with intent to freeze for storage, after cooling, immediately wrap and freeze to hold in cake’s moisture.)