I love this recipe that uses delicious summery peaches alongside that most autumnal of fruits, the blackberry. It’s such a great combination, but only one we can do for a few weeks a year – and now’s that time!
It is possible to make this with different fruits if you can’t find blackberries and peaches together; when I gave it a go the other day I substituted the blackberries for plum and blueberry. Worked a treat!
Dot’s Roast Peach and Blackberry Tart with Zabaglione Ice Cream
From Bevan Smith’s mum (Riverstone Kitchen, Oamaru)
I grew up on a rural Northland dairy farm where Mum was a great baker, sewed all the clothes, and had a massive garden and orchard. She’s still mad keen on gardening and drives the development and day-to-day running of the gardens for the restaurant. As kids we were always raiding both the fruit from the orchards and Mum and Grandma’s cake tins. Mum often makes this tart with whatever fruit is in season.
She likes this recipe in particular because the pastry is quick to make and it bakes up lovely and crisp.
With or without ice cream.
Time – 30 minutes, plus 1 hour 15 minutes inactive. Serves 10. Vegetarian
For the pastry:
- 250g plain flour
- 2 tbsp caster sugar
- 180g unsalted butter, cold, cut into cubes
- 75ml ice-cold water
For the filling:
- 1½kg ripe peaches, quartered, stones removed
- 1 cup caster sugar, divided
- 2 tbsp cornflour
- 1 tsp vanilla extract
- 1–2 cups blackberries
- 1 tbsp butter, cut into tiny cubes
Zabaglione Ice Cream (recipe below)
Prepare the pastry:
Process flour, sugar, and butter together in a food processor until mix resembles coarse breadcrumbs with some pieces of butter the size of small peas. Continue processing while adding just enough cold water until pastry starts to come together. Turn out onto a lightly floured bench top and gently work into a ball. If the pastry is still quite cold you can use it straight away, otherwise flatten the ball into a 4cm disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes or up to two days before using.
Prepare the filling and bake:
Preheat oven to 180°C. On a lightly floured surface, roll out pastry to a 40cm circle then transfer onto a large oven tray lined with baking paper.
Gently toss peaches, three quarters of a cup of the sugar, cornflour, and vanilla in a large bowl.
Arrange peach filling in an even layer in the centre of the pastry, leaving a 6cm border all around. Fold pastry edges inwards towards the centre of the tart, folding and pleating as needed, then scatter blackberries over the peaches. Dot the top of the filling with butter, brush pastry with water, and sprinkle the remaining quarter cup of sugar all over the tart. Bake for 40–50 minutes or until pastry is golden brown and fruit is bubbling. Rest tart for 30 minutes before serving warm with zabaglione ice cream.
Tip You can also make the tart with an equal weight of feijoas, gooseberries, cherries, or any other stone fruit.
Zabaglione Ice Cream
Time – 10 minutes, plus time to chill, churn, and freeze. Makes 1 ½ litres
Vegetarian, gluten free
- 1 litre cream
- 250g caster sugar, divided
- ½ tsp vanilla bean paste
- 12 free-range egg yolks
Place cream, half the sugar, and the vanilla bean paste into a medium-sized saucepan. Bring to the boil over a medium heat, stirring occasionally.
Meanwhile, in a separate bowl, whisk yolks and remaining sugar until light and pale. As the cream comes to the boil, pour in the egg and sugar mixture in a thin stream, whisking constantly, until well combined. Remove from the heat and chill pan and contents over a bowl of ice or in the refrigerator overnight. Once completely cool churn in an ice cream machine per manufacturer’s instructions.
Transfer into a suitable container and freeze for several hours or overnight before serving.
Recipe © Bevan Smith.
Reproduced from My Mother’s Kitchen, published by Potton & Burton, available nationwide