In my previous post, I suggested possible gifting ideas for Valentine’s Day. I noted how the majority of my readers mentioned how they 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 even a simple heart in general, we immediately correlate it to some sort of vibrant red hue. I was never disputing this, rather bringing attention to my own personal eccentricities. This particular day and month seemingly brings out my girly-girl side. And of late I can’t help but be drawn to anything pretty and pink. Hence those glittery suggestions of pink tones as alternatives to classic red ones.
Red truly is the colour of love and after my last post, I felt like I needed to highlight this. And really, what better than via the form of food porn.
So, I am presuming most of you have organised your Valentine shenanigans by this stage. If not, well you better get on it then. But if you’re feeling stuck on ideas then how about entertaining something slightly different this year? Why not try something out of the norm like creating a feast for your special other half? Or better yet bake this delicious peach and raspberry tart, find a grassy nook somewhere beneath a pair of palm trees and indulge in a picnic lunch, some vino and each other. I suppose this scene is more fitting for those of us living in the Southern Hemisphere, but I also imagine this peach and raspberry tart would be a divine accompanied beside a roaring fireplace too.
But don’t get me wrong here, don’t exclusively reserve this quick and simple delicacy for Valentine’s Day. Oh no! This is peach and raspberry tart is undoubtably a treat to indulge in on any given day or month of the year. In fact I recommend you immediately halt in what you’re doing, get to your fridge and put your apron on (if that’s your thing) and get baking. Just don’t forget to send slash tag me in a quick snap of your creation on Instagram 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.