Peach and Ricotta Tart
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Helena and Vikki sassy twins born in South Australia. The girls learnt the tricks of the trade from their Greek grandmother. Growing up in a Greek family has given them the passion and love for Mediterranean food. The identical twins were 2014 finalists on Channel 7’s My Kitchen Rules. Their Greek family food won the hearts of the nation.
The twins have recently published ‘Taking You Home’ Simply Greek food with Hachette Books Australia. Helena and Vikki share their favourite recipes so that you can experience what it’s like to eat at their Greek family table. Each recipe is accompanied by a personal story and photos from the girls’ own collection.
The girls currently run monthly cooking class workshops for NSW schools, local councils around NSW and the Government.
Ingredients
For the filling
- 450 g fresh ricotta
- 3 tablespoons vanilla bean paste
- 1 egg
- 3 tablespoons orange powder* (see note)
- Zest of half a lemon
- 1 tablespoon maple syrup
- 2 tablespoons sugar
For the pastry
- 115 g butter, softened
- 1/3 cup caster sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
- 185 g plain flour, sifted
For the peaches
- 2 peaches, cut into quarters, stones removed
- 1 tablespoon brown sugar
- 20 ml brandy
Method
- For the pastry, using the Bakery Boss mixer. Add the scraper beater and beat the butter and sugar until pale and creamy. Add the egg, vanilla extract and mix until just combined. Add the flour and mix until just combined. Wrap the dough in plastic and pat into a flat, round disc. Place into the fridge for 1 hour.
- For the peaches, combine the peaches, brown sugar and brandy, toss to coat. Place aside to marinate.
- Roll pastry between two sheets of baking paper to 3mm thick. Carefully place onto a 24cm diameter round tart tin. Place into the fridge for 30 minutes. Preheat the oven to 180°C, blind bake the tart until the pastry is pale golden. Remove paper and baking weights, bake for another 3-4 minutes.
- To make the ricotta filling, in the Bakery Boss mixer, using the scraper beater. Add the ricotta, vanilla bean paste, egg, orange powder, lemon zest, maple syrup and sugar. Mix to combine all ingredients until it’s smooth.
- Using a piping bag, pipe the ricotta filling into the tart, making sure there are no gaps. Arrange the peaches on top and bake until just golden 15-20 minutes.
NOTE: * We used Finely by Fine Fettle orange powder.
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