Wednesday, May 7, 2008

White Peach Breakfast Tart

This is a specifically modified version of the original breakfast tart, which is usually made with a combination of apples and jellies or jams. White peaches are especially popular in Japan for their light, delicate taste and aroma. This is another recipe where I add rosewater; if you don't like the effect this brings feel free to leave it out or replace with vanilla extract. The olfactory taste of roses combined with fruit is especially decadent; soft and sweet without a hint of tartness. The yogurt takes the place of richer alternatives like whipped cream.

Tart crust:
~2 tbsp butter
2 eggs
1/8tsp kosher salt
1/2c flour
1/2c milk
2tbsp sugar

Grease cake pan with butter. Combine remaining butter with other ingredients, and bake at 400 degrees for 20 minutes.

4 oz container vanilla yogurt
4 oz can white peaches (check Asian markets)
2 tbsp peach preserves
a few drops rosewater if desired, use sparingly
1-2 tbsp confectioners sugar

Heat peaches, rosewater and preserves over medium-low heat. Spread vanilla yogurt over tart crust. Once fruit begins to simmer, remove from heat and pour evenly over yogurt layer. Sprinkle with confectioners sugar and either serve hot or chill until ready to eat.

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