Rough and ready. So quick to put together, yet this rustic apple and peach tart is so incredibly delicious with a good vanilla ice cream.
Fresh peaches are hard to come by here in Saigon, so I used canned peaches. Still great, but use fresh ones if you can get them. Living in a tropical country, we are spoiled for choice when it comes to fruit. However, I miss the large juicy fresh peaches and apricots I enjoyed in New Zealand’s colder climate.
To balance the sweetness of the peaches, we needed a component that would bring a little acidity. I found some great fresh apples, newly imported from New Zealand. Their tartness was the perfect compliment to the peaches sweetness.
One ingredient sets this simple dish apart from the countless other implementations you will find out there in the food blog universe – vanilla from fresh vanilla pods. My local gourmet market had vanilla pods, so of course, I bought a few. Do you know the difference between canned peas and fresh peas? Point made. The fresh vanilla bean was really the star ingredient of this rustic apple and peach tart. It may have been only a few black specks, but the influence on the flavour was immense.
While I used a good vanilla ice cream, this rustic peach tart would go very well with a gin and tonic ice cream if a gin and tonic drink you appreciate. You will need an ice cream maker, of course. Then you could also make this cucumber and gin sorbet.
Rustic apple and peach tart with vanilla ice cream
- Peel and core the apples.
- Peel and remove stone from the peaches.
- Cut the vanilla pod lengthways and remove the pulp from the middle.
- Combine the vanilla bean pulp, brown sugar, cinnamon, salt, flour, and lemon juice.
- Coat the fruit in the spice mixture.
- Whisk the egg with 2 tsp water.
- Spoon some fruit mixture into the middle of a round piece of pastry. Fold the pastry up around the sides.
- Brush exposed pastry with some whisked egg.
- Bake at 200 degC until pastry is golden (30-40 minutes).
- Serve with a scoop of vanilla ice cream.