This week I had to make a dessert for a grill party. So I started to think of what I could bring with me and after a few looks through my cookbooks and magazines, I decided to bake a tart. Due to the fact that it needed to be something that’s easy to transport, but at the same time it should be fruity and not run-off-the-mill stuff. I took my clotted cream apple cake recipe as a basis and created a peach streusel tart out of it. I have to say that I’m in love with my new combination! I replaced the cinnamon by ground cloves and the clotted cream by mascarpone and I also added a hint of lemon to give it more of a summery flavour. If you are a fan of fruity cakes then I can highly recommend this recipe to you. 
Peach Streusel Tart
Pastry
- 200gr. flour
- 1/2 tbs backing powder
- 125gr. cold butter
- 100gr. brown sugar
- 1 egg
- a pich of salt
Topping
- 6 peaches
- 1 egg
- 2 tbs brown sugar
- 3 tbs flour
- 130gr. Mascarpone
- zest from half a lemon
- 2 tbsp lemon juice
Streusel
- 60gr. butter
- 4 tbs brown sugar
- 50gr. flour
- 1/4 tsp ground cloves
- 70gr. ground almonds
- For the pastry: But all ingredients in a bowl and knead everything together. Let the pastry cool in the fridge for about 30 minutes. Grease a spring form pan and preheat the oven to 180°c. Press the pastry into the pan and make an edge.
- For the topping: Cut the peaches into slices. Mix together the egg, sugar, flour, lemon juice, lemon zest and the mascarpone. Add the peach slices and put everything into the pan.
- For the streusel: Knead all ingredients together and crumble the slightly moist dough into small streusel. Spread the streusel onto the peaches. Bake for 40-45 minutes.
- Serve with whipped cream. Enjoy!
XOXO Lila
Lila De Lila 