Peach Streusel Tart

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 TartPeach Streusel TartPeach Streusel TartPeach Streusel TartPeach Streusel Tart

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
  1. 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.
  2. 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.
  3. 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.
  4. Serve with whipped cream. Enjoy!

XOXO Lila

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