Introduction to White Peach and Ume Tart
Have you ever tasted a tart that captures the essence of summer in every bite? The White Peach and Ume Tart does just that! Combining the sweet, juicy flavor of white peaches with the unique, tangy notes of ume, this dessert is a delightful escape into seasonal bliss. Perfect for gatherings or simply as a reward for a long week, making your own tarts at home can elevate your dessert game to new heights.
Why homemade tarts are a game-changer?
Homemade tarts allow you to embrace creativity in the kitchen while also adjusting recipes to your personal taste. Here’s why they’re a must-try:
- Freshness Guaranteed: Using ripe, quality ingredients means maximum flavor. That first bite of your tart will truly sing!
- Customizable: Whether you prefer more sweetness or a hint of tartness, this White Peach and Ume Tart can be your canvas. Want to add a touch of lemon zest or swap dulce de leche for another creamy filling? Go for it!
- Proud Accomplishment: There’s something incredibly rewarding about serving friends and family a dessert you created with your own two hands. You might find new friendships over shared slices of tart!
So, are you ready to dive into the art of baking with this stunning tart recipe? Let's make culinary magic happen!
Ingredients for White Peach and Ume Tart
Key ingredients for the perfect tart
Creating a delicious White Peach and Ume Tart starts with selecting high-quality ingredients. Here’s what you’ll need:
- Baked shortcrust pastry shell: A foundational element that offers that lovely crunch.
- Dulce de leche (70 g): This caramel layer adds a luscious sweetness.
- White peaches: Ripe and juicy, you'll need five to make the puree and gel.
- Sugar: Caster (superfine) sugar is essential for the perfect balance of sweetness in both the puree and the custard.
- Umeshu: This plum wine gives the custard a tangy twist, complementing the sweet peaches beautifully.
Optional ingredients for customization
Want to get creative? Here are some optional ingredients you might consider adding to your White Peach and Ume Tart:
- Fresh herbs: A sprinkle of mint or basil can add a refreshing contrast.
- Different fruit purees: If peaches aren’t your thing, try substituting other stone fruits like nectarines or apricots for a unique twist.
- Spices: A hint of cinnamon or vanilla can elevate the flavors of your tart.
By picking the right ingredients, you can easily tailor this recipe to suit your taste! If you're looking for more baking tips, check out this guide on essential baking ingredients.
Step-by-step preparation of White Peach and Ume Tart
Creating a White Peach and Ume Tart may seem daunting, but with this step-by-step guide, you'll master it in no time! Follow along as we break down the process into manageable steps, each crucial to crafting a dessert that will impress everyone at the table.
Prepare the baked shortcrust pastry shell
Before diving into the filling, you’ll want to have your baked shortcrust pastry shell ready. Use your favorite recipe or store-bought option to save time. Once cooled, make sure it’s properly trimmed and neat—this will be the foundation of your tart. A well-baked shell adds crunch and structure, essential for holding all that delicious filling.
Make the white peach puree
For the White Peach and Ume Tart to shine, a smooth puree is a must. Start by cutting 5 large, ripe white peaches in half and removing the stones. In a saucepan, combine 200 g of caster sugar, 300 g of water, and a few sprigs of lemon thyme. Bring this mixture to a boil, then add the peach halves. Simmer until the peaches are soft—this should only take about 10 minutes. Once done, transfer the fruit to a blender and puree until smooth. Don’t forget to strain the syrup; it’s handy for the gel later.
Create the white peach gel
Next, let’s get to that lovely gel! In a saucepan, combine 200 g of your peach puree, 60 g of the reserved syrup, and 80 g of water. Bring it to a boil. In another bowl, mix 15 g of caster sugar with 5 g of pectin (NH) and whisk this mixture into the boiling fruit. Add 5 g of citric acid and quickly remove from the heat. Blend it until it’s smooth, then strain through a fine sieve and allow to cool and set.
Whip up the ume custard
Now onto the dreamy ume custard! In a saucepan, stir together 550 g of whipping cream, 90 g of cream cheese, 160 g of caster sugar, and 65 g of umeshu. Heat this gently, ensuring it doesn’t boil, then remove from the heat. To temper your egg yolks (260 g), whisk in a little of the warm mixture, then combine the rest by blending it with a hand blender to achieve a silky texture. Strain through a sieve to keep it smooth and ready for baking.
Assemble and bake the tart
Spread 70 g of dulce de leche over the base of your pastry shell, providing a caramel-like sweetness that pairs beautifully with the peach and ume flavors. Pour in the custard filling, and bake in a preheated oven at 125°C for about 30 minutes. You're looking for a slight wobble in the center—this indicates your custard is just right.
Glaze the tart for a stunning finish
For that professional touch, glaze your tart with the white peach gel. Warm it gently until it’s just melted, reserving 220 g for a lovely finish. Starting from the center and moving outward, pour the gel carefully to create a lustrous sheen. Chill the tart until the glaze sets, slice, and serve!
Enjoy this delightful blend of white peach and ume flavors—a true seasonal treat! For more fantastic tips on cooking and baking, visit resources like BBC Good Food or Serious Eats for inspiration.
Variations on White Peach and Ume Tart
Alternative Fruits for Seasonal Twists
Get creative with your White Peach and Ume Tart by swapping in seasonal fruits! Try using ripe nectarines for a similar sweetness or plump apricots for a tangy kick. In autumn, add pears or cranberries to bring a cozy feel to your tart. If you're feeling adventurous, consider tropical options like mango or pineapple for a burst of sunshine during the colder months. The key is to balance sweetness and acidity, so pick fruits that complement the umeshu and dulce de leche nicely!
Going Vegan: Dairy-Free Options
If you're looking to enjoy a White Peach and Ume Tart without dairy, there are plenty of substitutions! Use coconut cream instead of traditional cream for a rich custard base. Replace the cream cheese with a vegan alternative like cashew cream or a tofu-based option. For the sugar, opt for coconut sugar or maple syrup to keep it all plant-based. With these swaps, you can create a delicious tart that meets your dietary needs while still being full of flavor!
For more tips and inspiration, check out resources like Minimalist Baker for vegan recipes and ideas.
Cooking tips and notes for White Peach and Ume Tart
Common pitfalls to avoid
When crafting your White Peach and Ume Tart, be mindful not to over-blend the custard. This can incorporate unwanted air, leading to a less-than-smooth finish. Additionally, ensure your peaches are ripe for the best flavor. If your gel sets too quickly, it may not spread evenly. Warm it gently to make pouring easier. Lastly, avoid skipping the sieving step for both the peach puree and custard; this retains a delightful texture.
Helpful tools for tart making
To elevate your tart-making experience, a few tools can be particularly helpful:
- Digital Scale: For precise ingredient measurements, especially with sugar and pectin.
- Hand-held Blender: Essential for ensuring a silky custard and smooth gel.
- Fine Sieve: To achieve that perfect consistency, necessary for both purees and custards.
- Pastry Brush: Useful for applying the gel evenly on top.
These tools can streamline your process and enhance the overall outcome. Happy baking!
Serving suggestions for White Peach and Ume Tart
Pairing with Side Dishes or Beverages
The White Peach and Ume Tart is a delicate dessert that pairs wonderfully with complementary flavors. Consider serving it alongside a light, fresh salad featuring arugula and goat cheese to enhance its fruity notes. For a delightful beverage choice, opt for sparkling water infused with citrus or fresh mint. This combination refreshes your palate and elevates your dessert experience.
Creative Presentation Ideas
Presentation can take your White Peach and Ume Tart from simple to stunning! Serve it on a rustic wooden board, garnished with fresh peach slices and sprigs of lemon thyme. A dusting of powdered sugar or a dollop of whipped cream on the side adds an elegant touch. Don’t forget to capture that moment on social media—your followers will love it. For more serving ideas, consider exploring resources like The Spruce Eats.
Time Breakdown for White Peach and Ume Tart
Preparation Time
Getting your White Peach and Ume Tart ready takes approximately 45 minutes. This time includes making the peach puree and custard, as well as preparing your ingredients.
Cooking Time
Once everything is prepped, the baking and setting process will take around 60 minutes. You’ll bake the tart to achieve that perfect custard texture, and then let the gel set.
Total Time
In total, you can expect your delightful White Peach and Ume Tart to take about 1 hour and 45 minutes. It’s worth every minute spent in the kitchen for that delicious combination of flavors!
If you're curious to explore more time-efficient recipes, check out BBC Good Food or Allrecipes for inspiration!
Nutritional Facts for White Peach and Ume Tart
Calories per serving
Each slice of this delightful White Peach and Ume Tart contains approximately 300 calories. It’s a dessert that satisfies your sweet tooth without going overboard, making it perfect for occasional indulgence!
Sugar content
On average, there are about 25 grams of sugar per serving. While it’s naturally sweetened by the peaches and dulce de leche, you might want to enjoy this tart in moderation, especially if you're watching your sugar intake.
Key vitamins and minerals
The White Peach and Ume Tart is not just tasty but also packed with nutrients! It provides:
- Vitamin C: Essential for your immune system and skin health.
- Calcium: Vital for strong bones, thanks to the cream cheese.
- Potassium: Found in peaches, helping to maintain healthy blood pressure levels.
For more detailed nutritional insights on peaches, check out the USDA Nutrient Database. Incorporating this tart into a balanced diet can offer some delightful health benefits while satisfying your dessert cravings!
FAQs about White Peach and Ume Tart
How do I know when the tart is done baking?
The White Peach and Ume Tart is ready when the custard is slightly wobbly in the center. If you gently shake the tart, it should have a slight jiggle but not appear liquidy. Don’t be alarmed by a little movement; it will firm up as it cools!
Can I prepare the tart in advance?
Absolutely! You can make the tart ahead of time. Bake it and let it cool completely before adding the peach gel. Cover it well and store it in the fridge for up to two days. This way, you'll have a delightful dessert ready for unexpected guests or special occasions!
What’s the best way to store leftovers?
If you find yourself with leftover White Peach and Ume Tart, store it in an airtight container in the fridge. It should stay fresh for up to three days. For the best texture, enjoy it chilled, but don’t forget to let it sit at room temperature for about 10 minutes before serving for fuller flavor.
For more tips on peach recipes, check out California Peaches.
Conclusion on White Peach and Ume Tart
In summary, the White Peach and Ume Tart is a delightful blend of sweet and tangy, perfect for impressing guests or enjoying a cozy evening at home. The unique layers of creaminess and fruitiness make it a standout dessert. Don’t forget to share your experience and variations, as we'd love to hear from you!
White Peach and Ume Tart - Recipe by Gareth Whitton and Catherine Way
Equipment
- Oven
- Blender
- saucepan
- mixing bowl
- sieve
- measuring jug
Ingredients
Base
- 1 baked shortcrust pastry shell see page 23
- 70 g dulce de leche see page 139
White Peach Puree
- 5 large ripe white peaches
- 200 g caster sugar
- 300 g water
- a few sprigs of lemon thyme
White Peach Gel
- 200 g white peach puree from above
- 60 g reserved syrup
- 80 g water
- 15 g caster sugar
- 5 g pectin NH
- 5 g citric acid
Ume Custard
- 550 g pouring cream
- 90 g cream cheese
- 160 g caster sugar
- 65 g umeshu
- 260 egg yolk
Instructions
Preparation
- Preheat the oven to 125 C.
- Cut the peaches in half, discard the stones, then bring the sugar, water and thyme to a boil. Place the peaches into the syrup and simmer until soft. Transfer to a blender and blend until smooth. Pass the syrup through a sieve and reserve 60 g for the gel.
Making White Peach Gel
- Add peach puree, reserved syrup and water to a saucepan and bring to a boil. Combine sugar with pectin and whisk in while bringing back to a boil. Add citric acid and remove from heat. Blend until smooth and pass through a sieve. Allow to cool and set until firm.
Making Ume Custard
- Place cream, cream cheese, sugar and umeshu in a saucepan and bring to a simmer. Remove from heat. Temper the egg yolks by whisking in the hot cream mixture. Add remaining cream mixture and blend until shiny and smooth, then strain through a sieve into a jug.
Baking
- Spread dulce de leche over the pastry shell base. Pour custard on top of the caramel layer. Bake for 30 minutes until slightly wobbly in the centre, then allow to cool.
Glazing
- Melt white peach gel over low heat. Pour into tart in a circular motion, starting from the inside and move outwards. Allow to set in the fridge.
- Once set, remove tart from tin and portion into slices with a hot sharp knife.
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