This post was sponsored on behalf Caposaldo Wine via One2One Network. Go find them on Facebook! All opinions stated are my own. Thank you for supporting the blog and the brands I love! 

I’m going to be honest with you here, I’ve never been a huge fan of Italian wines. For the longest time, I thought their wines were inferior on all accounts and I went to a wine tasting class at Vinopolis once so obviously I knew what I was talking about, right? Well during that time I also thought it was a good idea to only wear shirts with plunging necklines and wear tons of sparkly purple eyeshadow, so obviously, I wasn’t as knowledgeable on things as much as I thought I was.

Honestly, the problem was that I didn’t even really like wine that much in general and couldn’t pick out a decent wine if you poured it over my head (don’t do that, what a waste of good wine!)

It wasn’t until after dating the Russian who loved wine and after having my daughter that I really began to appreciate wine. And wouldn’t you know, Italian wine is pretty gosh darn good. A family that my family is good friends with moved across the street from us. They have a little boy just a couple of years older than N and the cutest little girl who is maybe a year old. Although they started off as my father’s friends, they quickly became mine since they are a younger couple and we have kids near the same age.

To celebrate the new house, I am throwing a little girls’ night at my place with a few of the other moms in the neighborhood whom I only recently started to get to know. What better way to make friends than with some light treats like this raspberry peach tart and some wine? I have about 10 pounds of fresh peaches from our last fruit picking adventure and wanted to use them to pair with the Sparkling Peach Moscato I had from Caposaldo Wines. It only seemed fitting to try and take advantage of the last of the fresh berries and incorporate them into the tart as well.

I made a light peach pastry cream and made a quick strawberry peach glaze to top the cream and then decorated with fresh raspberries. A few of the tarts also had white chocolate chips for color. The best part of the tart is the crust. It is so buttery and lightly sweet and I swear I just want to live in it.

The tart pairs really well with the Sparkling Peach Moscato and really enhances the taste of the peach. What I love about this wine is how incredible it smells. Once you open the bottle, you are hit with this intoxicating sweet peach scent that I want to wear as a perfume. The wine itself tastes even better than it smells and makes it a great way to relax and enjoy yourself with the girls. If you aren’t into sweet wines or sparkling wines, but still want something light that pairs with the tarts, the Caposaldo Pinot Grigio also makes a great girls’ night wine. It is light, crisp, and has wonderful fruity/floral aromas. Caposaldo also has a number of still and sparkling wines available nationwide that make perfect relaxing night in drinks.

Yield: 4 4-inch tarts

Raspberry Peach Tarts with Strawberry Peach Glaze

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Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Ingredients

For the Crust

• 1 1/4 cups all purpose flour
• 1/3 cup sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cut in cubes, cold
• 1 egg yolk, cold
• 2 tablespoons ice cold water
• 1 teaspoon vanilla extract

For the Pastry Cream

• 2 medium peaches, peeled, cored, and sliced
• 1 cup milk or heavy cream*
• 1/2 cup sugar
• 1/4 flour
• 1/2 teaspoon salt
• 4 egg yolks
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream

For the Glaze

• 1/4 cup strawberries
• 1/2 peach
• 1/2 cup sugar
• 1/4 teaspoon salt

Instructions

For the Crust

1. Mix together the flour, sugar, and salt together. Cut in the butter using a pastry cutter or two knives until the mixture resembles large crumbs.
2. In a small bowl, mix together the yolk, water, and vanilla. Cut the wet ingredients into the dry until it just comes together.
3. Preheat the oven to 350 degrees F. Turn onto plastic wrap and flatten into a disc. Chill for at least 30 minutes, or up to overnight.
4. Roll out the dough on a lightly floured surface and roll out until it is 1/4 inch thick. Cut out circles that are about 2 inches wider than your mini springform pans (my pans are 4 inches wide) Place the dough into the pans and smooth out. Pierce the bottoms and sides of the dough. Cover the dough with parchment paper and fill with a weight of your choice, I used dried beans.
5. Bake for about 15 - 20 minutes, or until the crust is a light golden brown. (You will have to take one out and peak under the parchment to tell). Take out and allow to cool completely.

For the Pastry Cream

1. Preheat the oven to 350 degrees F. Spread the peach slices on a baking sheet in a single layer. Roast the peaches for about 15 minutes, or until soft. Blend the peaches to form a puree. Add enough milk or heavy cream so that the total mixture of milk and peaches is 1 1/2 cups. It took about 1 cup for me.
2. Heat the peach and milk mixture in a medium saucepan until you see steam.
3. In a bowl, mix together the sugar, flour, and salt together. Mix well. Mix in the eggs and beat well.
4. Slowly begin pouring about a third of the hot milk mixture into the egg mixture, whisking the egg mixture constantly. Slowly pour the egg mixture back into the saucepan with the remaining milk, constantly whisking the milk mixture.
5. Whisk the mixture constantly until it thickens. Strain the mixture into a bowl and stir in the vanilla extract.
6. Use a chilled bowl and whisk to beat the heavy cream into soft peaks. Slowly fold the whipped cream into the pastry cream. Pour the mixture into a container and place plastic wrap over the container so that it is touching the pastry cream. This is so that skin does not form on the cream. Chill the pastry cream in the refrigerator until it is cold, about 3 - 4 hours, or overnight.

For the Glaze

1. Place all the ingredients into a small saucepan and heat on medium high. Mash the fruit as it boils down. Strain, reserving the remaining pulp for your own personal use later if desired. Allow to cool completely.

Assembly

1. Pour pastry cream into the tart shells until it reaches the top. Smooth the top. Brush the glaze over the pastry cream. Top with the raspberries. Brush the raspberries with more of the glaze to prevent drying. Serve immediately, or within a few hours. Ir making ahead, assemble everything, except the raspberries. Add the raspberries when ready to serve.