Paw Mikkelsen, Gourmet Girl's Executive Pastry Chef!
Paw was born and raised in Denmark. His parents owned a pastry Shop and he started working for his dad when he was 11. He then left his fathers pastry shop at 15 to apprentice for another pastry shop in Denmark to gain further experience.
Read more about Paw Mikkelsen here...
Sweet Beat
Fresh Peach Tart
INGREDIENTS:
Butter 8 oz
Eggs 5 oz approx. 3
Egg yolk 1 oz approx. 1
Milk 3oz or 6Tbs
Heavy Cream 1oz or 2Tbs
All purpose flour 10 1/2 oz
Rum or any liquor 2oz
Eggs 5 oz approx. 3
Egg yolk 1 oz approx. 1
Milk 3oz or 6Tbs
Heavy Cream 1oz or 2Tbs
All purpose flour 10 1/2 oz
Rum or any liquor 2oz
Vanilla 1tsp
Lemon peel ½ lemon peel zested or finely chopped
Salt pinch
Peaches 14 oz finely chopped
Peaches sliced to be placed on top
Baking powder ½ tsp
Lemon peel ½ lemon peel zested or finely chopped
Salt pinch
Peaches 14 oz finely chopped
Peaches sliced to be placed on top
Baking powder ½ tsp
DIRECTIONS:
Lightly butter or spray molds .Whisk butter, sugar, lemon peel, salt and vanilla until fluffy. In separate bowl mix eggs, milk, cream and rum. In separate bowl mix flour and baking powder. Alternately add to butter mix.
Fold in peaches last. Place mixture in pan and smooth. Ring peaches around top pressing in lightly. Split ingredients in to 2 9" pans.
Bake at 410 for approx. 30 min. After cooled finish with powdered sugar or fruit glaze
NOTES:
If using dried fruit be sure to rehydrate in hot water, draining completely
If using frozen peaches, defrost and drain, blot extra moisture.
