Apple, Peach and Hazelnut Tart
3 white or yellow peaches (or both)
2 apples (such as golden delicious, granny smith, pink lady or even a mix)
45 g (lightly packed) soft brown sugar
80 ml calvados
2 tablespoons unsalted butter
130 g hazelnuts, skin removed
55 g caster (superfine) sugar
grated zest of 1 lemon
¼ teaspoon ground cinnamon
½ teaspoon natural vanilla extract
1 free-range egg, plus 1 extra for brushing
1 puff pastry sheet
Preheat the oven to 200°C (400°F) (fan-forced 180°C/350°F).
Put the peaches in boiling water for 30 seconds then remove and refresh in cold water, peel, halve, remove the stones and cut into slices. Peel the apples, core and cut into thin slices, then put in a bowl with the peach. Add the brown sugar and 2 tablespoons of the calvados and mix it all to combine.
Melt half the butter in a frying pan over medium heat, tip in the fruit and any juices and fry for about 5 minutes, stirring and tossing all the time. Remove from the heat and set aside to cool.
Put the hazelnuts in a food processor and blend with the caster sugar, then add the lemon zest, cinnamon, remaining calvados, vanilla, remaining butter and the egg. Blend into a smooth paste.
Lay a piece of baking paper on a baking tray and place the puff pastry on top. Spread the nut mixture over the puff pastry but leave a 2 cm (¾in) gap around the edges. Lay the cooled fruit over the hazelnut mixture—in alternating apple and peach slices if you like—and drizzle over allthe juice. The fruit can be warm but make sure it is not hot or it will melt the nut mixture.
Using your thumb and forefinger of both hands go around the sides of the pastry pinching and lifting the pastry up and over slightly, folding over the piece next to it to resemble a rustic looking plait. Brush the pastry with the beaten egg. Bake in the centre of your oven for 25–30 minutes until golden brown and the plaited sides have risen. Remove from the oven and cool just enough so you can hold a piece to your lips and bite into it!
Serve with ice cream.
Recipe by Paul Mercurio via Kitchen Mojo