Peach Yeast Tart with Whipping Cream Topping

This is a very unique tart - it does not have the usual buttery tart base that one would expect from a fruit tart. To me, it is more of a bread than tart. To be precise, it is a yeasted bread topped with fruit and whipping cream.

 

 

This is my second time baking this, following the recipes from Technicolorkitchen and Table for 2... or more. The last round, I made the Apple Yeast Tart and this time round, I used canned peach to replace the apple. Both fruits are good topping options for the tarts and I think pear is another option that I will consider the next time when I bake this.

Peach Yeast Tart with Whipping Cream Topping

Ingredients:

• 245g all purpose flour, sifted
• 1 tbsp caster sugar
• 1 teaspoon instant yeast
• pinch of salt
• 1 egg
• 120ml warm milk
• 28g softened unsalted butter
• 4 pieces of peach (halve) in syrup (discard the syrup and cut into 2 slices for each halve)
• 50g brown sugar
• 120ml whipping cream, whipped to soft peak

 

Methods:

1. Place flour, caster sugar, salt and yeast in a bowl. Whisk egg with milk and mix into flour mixture.
2. Add in butter and knead to a smooth dough. I knead it by hand. Note: the dough will be quite sticky.
3. Place in a buttered bowl and turn to coat. Cover with plastic wrap and leave to rise in a draught-free place for 30 minutes.
4. Punch down the risen dough and give it a quick knead (1-2 minutes) then press it into a 22cm buttered spring-form pan, cover with plastic and allow to rest for 30 minutes (it will rise slightly).
5. Preheat oven to 200°C. Press peach slices into the dough, and sprinkle with the brown sugar. Place pan on a baking sheet and bake for 10 minutes, then reduce heat to 180°C. Spoon cream over peaches and bake for another 15-20 minutes. The top should be slightly caramelized and the tart light and spongy.

This is for Yeast Spotting.