SUMMER
桃子青柠乳酪塔 Peach & lime cheese tarts
我好爱你啊，夏天的桃！
浅黄中带有健康的粉嫩红晕，表面遍布短短绒毛，桃子摸起来就像一只小动物。一口咬下，果汁涌入了嘴巴也顺着手流下，桃子甜蜜的香气瞬间爬满了味蕾。吃得人上瘾，我怀疑我到底属猪还是属猴。
尝试把桃子做成了糖煮桃子果酱，用来加入青柠乳酪塔。青柠和桃子的清爽果香完美搭配醇厚、奶香浓郁的乳酪馅，抹茶和香草两种马斯卡彭奶油霜增加乳酪塔的口感层次还有颜值。看起来厉害，做起来不难，步骤看起来多罢了！
The seasonal peach tart is a symphony of flavors and textures, beginning with a golden, buttery crust that crumbles beneath each bite. At its heart lies a decadent cheese filling, kissed with the zest of lime. The crowning glory is the peach compote steeped in sweet, tangy bliss. To finish, a cloud of whipped mascarpone cream floats atop. These tarts are a dance of rich creaminess and the sun-kissed essence of summer fruits!
01
糖煮桃子果酱 peach compote
桃子果肉 200g | 砂糖 20g | 柠檬汁 40g
200g peach peeled | 20g sugar | 40g lemon juice
桃子果肉切小粒，和砂糖、柠檬汁混合加入锅中，开中小火煮开
Place diced peach, sugar, lemon juice in a sauce pan, bring to a simmer over medium low heat.
煮大约15分钟，时不时用锅铲翻动，煮到锅内汁水差不多收干，桃子变软但不烂。关火盛出放凉后用。
Cook for about 15 minutes, stirring occasionally. The liquid should be reduced, and the peaches should be soft but not mushy. Transfer peach compote to a container and let cool.
02
青柠乳酪塔 Lime cheese tarts
3个四寸塔 塔皮部分 Crust: three 4-inch tarts
中筋粉 110克 | 杏仁粉 20克
砂糖 20克 | 冷藏黄油 70克 | 牛奶 1-2汤匙
100g all-purpose flour | 20g ground almond
20g sugar | 70g cold butter | 1-2tbs milk
面粉、杏仁粉、砂糖在大碗里混合，加入切块的冷黄油，用手指搓成粗颗粒状。倒入牛奶，用刮刀拌匀，看起来有点松散，但一捏可成团。
Combine flour, almond flour, sugar in a bowl, add cubed cold butter. Mix with fingers until the mixture resembles coarse crumbs. Pour in cold milk and roughly mix with a spatula. The dough should hold together when squeezed.
面团转移到案板上，用手聚拢面团，反复折叠（不要揉面），直到没有松散的干粉，隔保鲜膜把塔皮擀成约0.2厘米厚
Transfer dough onto a work surface, gather loose parts by folding several times to form a smooth dough (do not overwork). Cover with plastic wrap, roll out dough into a sheet about 0.2 cm thick.
塔皮铺到抹了黄油的模具里，轻压贴合，边缘多余部分用刀裁掉。塔底用叉子戳些洞。180摄氏度烤10分钟
Line buttered tart tins with the pastry sheet, gently press it down to fit tins, trim edges. Prick the base with a fork. Bake at 180 C for 10 minutes
青柠乳酪馅 lime cheese tart filling:
奶油奶酪 110g | 大鸡蛋 一个 | 砂糖 30g
杏仁粉 1汤匙 | 青柠 2颗 （皮屑）| 青柠汁 1汤匙
110g cream cheese | 1 large egg | 30g sugar
1tbs almond flour | zest of 2 limes |1tbs lime juice
软化奶油奶酪和所有材料混合，搅拌至顺滑，平均倒入烤好的塔底中，180摄氏度烤20分钟左右，直到乳酪馅表面凝固、呈金黄色
Soften cream cheese, combine and whisk together with other ingredients. Evenly pour liquid into the baked tarts. Continue baking 20 min or until cheese filling is set and golden.
03
马斯卡彭奶油 whipped mascarpone cream
淡奶油 100g | 马斯卡彭奶酪 50g
砂糖 20g | 抹茶粉 1茶匙
香草籽或香草精适量
100g whipping cream | 50g mascarpone
20g sugar | 1tsp matcha powder
vanilla seeds or extract
淡奶油+砂糖+天然香草精几滴或一根香草豆荚的香草籽，用打蛋器打发至提起有个小尖角，加入软化马斯卡彭奶酪，继续打发均匀。取出一半的打发奶油，加入抹茶粉，搅打均匀。
Combine whipping cream, sugar, several drops of vanilla extract / vanilla beans from 1 pod, beat with hand mixer until stiff peaks form. Mix with mascarpone cheese until it's smooth, light, fluffy. Mix matcha powder with 1/2 portion of the cream.
乳酪塔中间放适量的糖煮桃子，边上用香草、抹茶马斯卡彭奶油点缀。最后顶部再用额外的青柠皮屑点缀一下。完成。
Place peach compote at center of the tarts, decorate with alternating mascarpone whipped cream. Finally, garnish with more lime zest.
打发奶油更稳定、纹路更清晰的小技巧是用吉利丁片：半张吉利丁片用冷水泡软，隔热水融化，倒入马斯卡彭奶酪中拌匀，再与打发奶油混合。
A little trick to make whipped cream more stable is to use gelatin sheets: soak half a sheet of gelatin in cold water, then melt it by bathing in hot water. Pour liquid into the mascarpone cheese, mix well, and then mix it with the whipped cream.
优雅，实在是优雅。
酥脆塔底糅合黄油和杏仁香，乳酪馅和水果的酸甜相辅相成。马斯卡彭奶油的轻盈蓬松和乳酪塔又形成对比，抹茶的微苦、青柠的柑橘香，使得它甜而不腻，让人欲罢不能。
把桃子换成洋梨，也会很好吃哦！
附赠：夏日桃子布拉塔奶酪沙拉 peach burrata salad
桃子、布拉塔burrata奶酪、薄荷叶
橄榄油、蜂蜜，少许盐之花、黑胡椒
peach, burrata cheese, mint leaves
olive oil, honey, fleur de sel, pepper
桃子和蜂蜜的甜突出奶酪的醇香，盐之花和黑胡椒提升鲜味，薄荷叶带来清爽，搭配烤酸面包sourdough吃，会把盘子刮干净到根本不用洗……
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