I made this delicious peach nut shortcrust pastry with some of the last regional peaches. Now it’s time for the walnut harvest. So I decided to make a moist peach nut shortcrust pastry, with walnuts, almonds and a vanilla custard cream. The pastry has a light marzipan flavor.
Peach Nut Shortcrust Pastry
Almond Shortcrust Pastry
120 g (1 cup) spelt flour
100 g (3/4 + 1/8 cup) almond flour
1 tablespoon chickpea flour
60g (1/4 cup + 1 tbsp) sugar
1 teaspoon vanilla sugar or extract
1 teaspoon lemon cests
80 g (3/8 cup) cold margarine
1 tablespoon iced water
Vanilla Custard Cream
2 tablespoons cornstarch
1/2 tablespoon chickpea flour
175 ml (3/4 cup) vanilla soy milk
50 ml (1/4 cup) soy cream
1 teaspoons vanilla beans or vanilla extract
2 tablespoons brown sugar
1 pinch salt
Peaches and Walnuts
4-5 sweet peaches
2-3 tablespoons walnuts, grinded
4 tablespoons elder flower syrup
2 tablespoon almond flakes, roasted
Almond Shortcrust Pastry
Mix spelt, almond, chickpea flour, sugar, vanilla sugar and lemon cests.
Add margarine and cold water and knead everything quickly with cold hands.
Form a ball and cover with clear film and put it in a fridge for 30 minutes.
Vanilla custard cream
Mix the cornstarch and chickpea flour with 4 tablespoons of vanilla soymilk and 2 tablespoons brown sugar in a bowl. Add vanilla beans or extract and salt.
Heat up the rest of the soy milk and the soy cream till it boils, set aside and mix the vanilla mixture to the hot soymilk.
Shut down the heat. Put the pot back on the hotplate, boil and stir it for 1 minute till it is thick.
Cut the peaches in 16 segments.
Preheat the oven to 200°C/392°F (180°C/356°F heat recirculation).
Roll the dough between two clear films, put it in a tart baking pan and make a high rim.
Prick the dough base several times with a fork.
Cover the dough with a baking sheet and spread 1,5 cups lentils to bake the pasty for 20 minutes.
Spread the grinded walnuts over the hot pastry and cover with the hot custard cream.
Arrange the peach segments on the hot custard cream.
Put the cake back in the oven for 15 minutes.
Then brush the syrup over the hot peaches and put the cake back in the oven for another 10 to 15 minutes, till the peaches lightly caramelize.
Remove the cake from the oven.
Sprinkle the roasted almond flakes over the hot cake and leave to cool down.
Optional you can replace the peaces with pears and take other kind of nuts for the pastry.
Enjoy the colours of fall and the plentiful harvest!