Delights etcaetera...

English version of Délices etcaetera...

26 août 2005

Gâteau aux pêches et myrtilles

gateau_peche_myrtilles

[Blueberry and peach cake]

I had seen this recipe in Bon Appetit newsletter. Picture was attractive. And when I took action, I had some doubts (we will sen when reading the recipe!) but result is more than pleasant.
It is a cake which contains more fruits than crust and it stops you feeling guilty when you eat it!
As the recipe tells, this cake bakes for a long time at a moderate temperature, which helps keep the ripe fruit from bursting and releasing its juices.

Ingredients
- 1 1/2 cups + 2 tablespoons all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
-  1/4 teaspoon salt
- 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
- 1 large egg 1 teaspoon vanilla
- 2 lb firm-ripe large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into fourths - 1 cup blueberries (1/2 pint)
- 1 tablespoon fresh lemon juice

Make pastry: Pulse together 1 1/2 cups flour, 1/2 cup sugar, baking powder, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add egg and vanilla and pulse just until dough clumps and begins to form a ball, about 15 pulses. Press dough onto bottom and evenly (about 1/4 inch thick) all the way up side of springform pan with floured fingertips. Chill pastry in pan until firm, about 10 minutes.

Make filling while pastry chills: Put oven rack in middle position and preheat oven to 375°F. Stir in a large bowl remaining sugar. Add peaches, blueberries, and lemon juice and gently toss to coat. Spoon filling into pastry and bake, loosely covered with a sheet of foil, until filling is bubbling in center and crust is golden, about 3/4 hours. Transfer cake in pan to a rack and cool, uncovered, 20 minutes, then carefully remove side of pan. Cool cake to barely warm or room temperature, then cut into thick wedges with a sharp knife before serving. Cooks' note: Pastry can be made and pressed into pan 1 day ahead and chilled, wrapped well in plastic wrap. Remove from the refrigerator 30 minutes before filling.

Posté par perrineco à 20:20 - Commentaires [1] - Permalien [#]

Commentaires

    Hi Perrine - thank you for leaving a comment on my site, I'm glad I've found the english version! All of your creations are really gorgeous, I look forward to upcoming posts.

    Posté par keiko, 17 octobre 2005 à 07:06

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