Our condo association hosted a picnic/BBQ for the residents today so I had a fun day making a brioche peach tart with peach mascarpone sorbet. I'm still recieving Pike Place Market vegetable basket deliveries and last week's included 6 ripe Red Haven peaches. The recipe was from 'The Chefs of the Times' for a German tart using a Brioche crust rather than a traditional pate brisee as the base. The recipe didn't call for anything being added to the peaches besides a sprinking of ground almonds, 2 tsp of sugar, and dots of butter. The peaches were sweet and ripe enough that they really didn't need much else. I also added a warm apricot glaze to brighten up the tart just before serving warm with peach mascarpone sorbet.
This was my rendition of the strawberry mascarpone sorbet that was posted on the Accidental Hedonist.
Peach Mascarpone Sorbet
1 cup simple syrup (1:1 water:sugar)
8.8 oz container of mascarpone
1 peach peeled and diced
Splash of vanilla
Chill simple syrup. Blend in mascarpone and vanilla until there are no more lumps. Mix in peaches. Freeze in ice cream maker.
The brioche base for the tart was good and pretty fool proof for even a non-baker like me, but I think I prefer the buttery flakey texture of a traditional pie crust.
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