Peaches are one of the most flavored and juicy fruits out there and this week I was lucky to probably find the last harvest of this year. They can be used in a huge variety of dishes but work best in deserts. So this time I thought about stepping away from the classic cheesecake and make a tart instead with cheese and peach jelly.
Vacuvita TIP: Buy extra peaches, vacuum seal it (peeled and sliced) in a Vacuvita bag and store it in the freezer for a future tart during wintertime.
Blend 125 gr of fat butter with 90 gr of sugar until homogenised; add 1 egg and mix for 1 minute. Pour 250 gr of flour, a little bit of salt and mix with your hand. Add 1 tablespoon of very cold water and knead. Make a ball of dough, wrap it in food foil and put it in the refrigerator for at least 30-40 minutes.
400 gr ricotta
250 gr mascarpone
125 gr sugar
Zest of one lemon
75 ml liquid sour cream
50 ml cognac
Blend the cheese; add the sugar and then the eggs, one at a time, mixing lightly after each. Pour the sour cream and cognac at the end. Use a silicone spatula for mixing. It is very important to do it lightly so that the mixture is not aerated but creamy.
Place 1.5 kg peaches, peeled and sliced into a saucepan with 2 tablespoons of butter and add sugar to taste. Boil the mixture until it gets the consistency of jam. Allow it to cool down and then mix to the desired consistency. To turn jam into jelly you’ll need to add 20 gr of gelatin, prepared according to the instructions on the pack. The gelatin will be prepared right before putting the tart in the refrigerator.
Let’s combine everything!
Heat the oven to 170 degrees Celsius and prepare the dough for cooking. Spread the dough in the shape of a circle with the size of the tray in which you’ll cook it. Place the dough in the tray (don’t forget baking paper!) and prick it with a fork to prevent the increase during baking. Remove the dough from the oven after 15 minutes and lower the temperature to 130 degrees Celsius. Put the cheese mixture over the top and place the tart back in the oven for about 90-100 minutes. We cook it slow to get a creamy, firm, non-cracked mixture. When time’s up, turn off the heating but leave the tart in the oven until it cools completely. Now prepare and mix the gelatin with the peach jam and then add it to the tart. Leave it in the refrigerator for at least 1 hour.
If any leftovers we recommend you to store it in a Vacuvita container to keep it fresh longer. Vacuum sealing food in our containers is an easy process that will help you reduce food wastage and save money.