Ingredients for the dough:
185 grams (6.5 oz) flour
40 grams (1.40 oz) powder sugar
1/2 tea spoon salt
90 grams (3 oz) butter, at room temperature
1 large egg yolk
3 tablespoons (15 ml.) cold water or milk
Ingredients for the fruit filling:
3 peaches + 5 small apricots (total of 500 grams)
120 grams (4 oz) sugar
1/2 teaspoon vanilla extract
Ingredients for the mascarpone cream:
200 ml. (7 fl. oz) sweetened heavy whipping cream
200 grams (7 oz) mascarpone
50 grams (2 oz) powder sugar
1/2 teaspoon vanilla extract
Ingredients for the caramelized coconut:
50 grams (2 oz) brown sugar
1 tablespoon honey/maple syrup
A hanful of coconut chips
To make the dough:
Combine flour, sugar and salt in a large bowl. Add the soften butter (chopped into small pieces) and start mixing with your fingers (or pulse briefly in a food processor if you prefer) until coarse crumbs form (butter pieces should be about the size of a pea). Add the egg yolk and quickly knead until the dough comes together. If dough is too dry and doesn’t come together add one or two tablespoons of water or milk, one by one, until dough is wet enough to form a ball, but not too sticky. Do NOT overwork the dough, just pulse a few times and then shape it using your hands. Shape dough into a disk, cover in plastic wrap and put in the fridge to firm up, about 30 minutes.
To make the peach and apricot jam:
Chop up the fruits into small pieces and place in a medium casserole. Add sugar and vanilla extract and start cooking over high heat. Fruits will release their juices and sugar will dissolve. Continue to cook until fruit juices evaporate and the mixture is thick. Stir once in a while in the beginning and constantly towards the end, so not to burn the mixture. Remove from the heat and put in the fridge to cool off quicker.
In the meantime, grease a 35х11см (14x4inch) tart tin with removable bottom (use a 20 cm./8inch circle tart tin, if you prefer).
Preheat your oven to 180C.
Remove pastry from the fridge and set over a floured wooden board or your counter top. Roll the dough into a large rectangular or a circle, depending on the tart dish you are using. Transfer rolled dough to the tart dish and press down to the sides and bottom to fit tightly. Remove excess dough, prick the bottom all over, cover with plastic wrap and put in the fridge for another 15 minutes.
Remove from the fridge and gently cover the bottom and sides of the dough with parchment paper or aluminium foil, then fill in with dry beans or pasta. This will help the tart keep its shape and won’t rise during baking.
Bake for 30 minutes, then remove from the oven, carefully remove dry beans and the foil/paper, and return to the oven for about another 20 minutes or until golden brown.
Let it cool completely before filling it up.
White the tart base is chilling, beat the cream in a large bowl and set aside. In another bowl stir together mascarpone, powder sugar and vanilla extract.
Gently fold in whipped cream.
Fill a piping bag fitted with a large round tip with the mascarpone cream.
To assemble the tart:
Fill in the tart base with the fruit jam, then pipe over the mascarpone cream.
Sprinkle some caramelized coconut chips.
To make the chips:
In a small casserole heat up brown sugar and maple syrup. Let brown sugar melt then add coconut chips, stir to coat and pour over a piece of parchment paper. Set aside to cool completely, then shop uproughly using your fingers and sprinkle over the tart.
