In my previous post were I suggested possible gifting ideas for Valentine’s Day, I noted how the majority of you mentioned that you associate the colour red with Valentine’s Day and not pink. I wanted to clarify something here, I completely agree with you. When we think about symbols pertaining to love or a simple heart in general we immediately correlate it to some sort of red hue. I was never disputing this, rather bringing attention to my own person weirdness. This particular day and month seemingly brings out an unknown girly-girl side to me. And of late I can’t help but be drawn to anything pretty. Hence those glittery suggestions of pink tones.
Red is truly the colour of love and after the last post (read about it here), I felt like I needed to highlight this. And really, what better than via the form of food porn.
So, I’m guessing most of you have organised your Saturday shenanigans by this stage. If not, well, you better get to it then. But if you’re feeling stuck on ideas then how about entertaining something slightly different this time round? Why not try something out of the norm like creating a feast for your special other? Or better yet bake this delicious peachy mother, find a grassy nook somewhere beneath celestial palm trees and indulge in a picnic lunch, some vino and each other. I suppose this is more fitting for those of us living in the Southern Hemisphere but I also imagine this tart would be divine parked by a heated fireplace too.
And don’t get me wrong, don’t just reserve this quick and simple delicacy for Valentine’s Day. Oh no. This is definitely a treat to indulge in on any given day or month of the year people. In fact I recommend you drop what you’re doing, get to the fridge, put your apron on (if that’s your thing) and get baking. And don’t forget to send me a quick snap of your creation too. I love when you guys do that.
1/2 cup almond meal
1 tbs caster sugar
1 egg, separated
2 sheets puff pastry
2 large peaches, sliced into thick wedges
1/2 cup frozen raspberries
1 tbs raspberry jam
Preheat oven to 200°C / 390°F and line a large circular tray with baking paper.
Place pastry sheets atop one another on the baking tray. Using the base of a small round cake tin (approx 20cm) as a stencil cut both sheets into a round. Then cut a smaller round into the top pastry sheet only, leaving a 1cm border and prick the smaller round with a fork.
In a bowl combine almond meal, sugar and egg white.
Spread mixture evenly onto the smaller round.
Top with peaches and raspberries and brush the outer border with a the whisked egg yolk.
Bake for around 20 minutes or until the pastry is golden and puffed.
While still warm brush the peaches with raspberry jam. (You may need to warm the jam slightly to make it more spreadable)
Serve with ice cream.