Happy Valentine’s Day from Famished Fish! To celebrate Valentine’s Day and all things romance I am participating in my first wine and food pairing blogger event. Camilla at Culinary Adventures with Cam is hosting the event this month.
The assignment was to create a romantic recipe and find it a proper wine mate. I love Gewürztraminer anyway and wanted to make peach tarts to accompany the sweet floral dry wine.
I’m not a big wine snob, but I do love it. I’m just not picky about my flavors. But I do know this dessert pairs well with this lovely wine.
Peaches and Cream Tarts with Rosemary Glaze
1 1/4 cups flour
1 tsp sugar
1/2 tsp salt
6 Tb butter
2 Tb neufchatel cream cheese
5 Tb water
1 lb frozen peaches
1/3 cup flour
6 Tb sugar
1/2 tsp cardamom
2 Tb butter
1 cup water
1 egg yolk
1 cup water
1/4 cup sugar
1 sprig rosemary
First chill the wine.
Begin my making the pastry. In a large bowl combine the flour, salt and sugar. Cut in the butter and cream cheese with a pastry cutter until the mixture resembles large peas. With a wooden spoon stir in 1 tablespoon ice water at a time up to 5 tablespoons until a soft dough is formed. Wrap it in plastic wrap and refrigerate 30 to 45 minutes.
While the dough is chilling, prepare the peach filling. Pour the frozen peaches in a large bowl and toss with sugar, flour and cardamom and let the peaches thaw with the mixture, at room temperature.
When the peaches have nearly thawed, add 2 tablespoons butter to a medium sauce pan and melt over medium heat. Add the peach mixture and 1 cup water and stir until combined. Cook and stir until mixture starts to bubble.
Temper in a the egg yolk by adding a 1/4 cup of warm peach liquid to the egg yolk. Mix quickly and pour the egg yolk back in to the peach mixture. Mix until creamy and custardy. The custard will easily coat the back of a spoon when it is done. Remove from heat.
For the pastries turn the dough ball out onto a floured surface. Roll out, then fold into thirds. Roll and fold into thirds again. Roll once more until 1/8th inch thick. Using a 4 inch round cookie cutter cut 12 circles. Press the circles onto the bottom of a muffin tin. Or use a Tart Pan. Prick the bottom of each pastry with a fork several times. Bake in a 375F oven for 15 to 20 minutes until lightly golden.
Remove from oven and brush each pastry lightly with rosemary simple syrup. Top with peach custard filling and drizzle with additional syrup.
Garnish with rosemary sprigs, if desired and serve with coverage Gewürztraminer white wine. And enjoy your Valentine’s Day with your sweetheart.
*This post contains affiliate links.
*Pastry crust is inspired by Allie from Baking in a Moment. The Peach Custard recipe is a Famished Fish original.
Now for more Wine Pairing Love…
- #WinePW Clear to See by Dancing Veggies
- Bubbles & Boulud by Confessions of a Culinary Diva
- Champagne and Oysters for Valentines’ Day by Enoflyz Wine Blog
- Chocolate Pots de Creme paired with Port Wine by Curious Cuisiniere
- Fettuccine Primavera Avec Mon Coeur by Cooking Chat
- Fizzy Fun at Your Romantic Brunch by Food Wine Click
- Gimme a Man With Mussels: Romantic Pairings from Eola Hills & Oregon’s Coast by TastingPour
- Italian Valentine sweets: Sprisolana & Recioto della Valpolicella by Vino Travels
- Let’s talk Romance by A Day in the Life on the Farm
- Recipe for Refueling Romance, Salmon Frittata and Michelle Sparkling Brut Rose by Wild 4 Washington Wine
- Risotto all’Amarone + Masi Campofiorin 2009 by Culinary Adventures with Camilla
- Wine, Food and Love with #WinePW by Rockin Red Blog