Rachel Khoo has launched a pop-up patisserie on Regents Street where all items were created using steam ovens by Miele, the high-end appliance brand.
Here she shares with us her perfect recipe for Elderflower and Peach Frangipane Tartlets.
Makes 12
Ingredients
For the pâte sable:
180g plain flour
90g softened butter
1 tsp caster sugar
1 pinch of Maldon sea salt
2 egg yolks, lightly beaten
2 tbsp chilled water
12 small ripe peach cheeks, leaving the skin on
For the frangipane (with some leftover):
100g softened butter
100g caster sugar
100g ground almonds
1 egg
For the elderflower syrup:
A few elderflower sprigs
100ml water
100g caster sugar
You will need:
1 x 12 hole cupcake tray, lightly buttered and 1 x 9.5cm diameter crimped cookie cutter (optional)
Method
Start by making the pastry: Using a wooden spoon beat together the butter, sugar and salt until soft and creamy. Then, mix in the egg yolks to make a smooth paste, gradually add the flour and use a pastry scraper or butter knife to chop up the mix to create a breadcrumb-like texture. Gradually add the water to bring it together using your hand to gently squash the mix to a ball. Wrap in Clingfilm and chill for at least 30 minutes.
Next make the frangipane: Cream the butter and sugar together with a wooden spoon or electric hand whisk. Add the ground almonds and egg and beat well. Place into a piping bag.
Remove the pastry from the fridge 30 minutes before using. Roll out the pastry between 2 sheets of baking paper until it is 5mm thick.
Use a crimped cookie cutter to cut out 12 rounds of pastry and line the holes of the tin with them. If you have time, place the tin in the freezer for 10 minutes; this helps prevent the pastry from shrinking. Pipe a swirl of frangipane (about 1 tbsp. per case) into each tart case - it should only fill about 1/3 of the case - then add a peach cheek on top of each tart.
Preheat the over on Intensive Bake 180 degrees C, and place the wire rack on Shelf Position 1. Place the tarts on the wire rack and bake for 15 minutes. Alternatively, fan 180 degrees C can be used.
To make the elderflower syrup, place the water, sugar and elderflower in a saucepan and bring to the boil. Allow to reduce slightly and set aside.
Remove the tarts from the tin and allow to cool for a few minutes on a wire rack. Peel off the skin of the peaches, glaze with some of the elderflower syrup and finish with a sprinkle of fresh elderflower flowers.
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