A Feather in Her Hat and a Perfect Peach Tart

"I often wonder what goes on in those ridiculous hats of hers."

One thing that I have realized about the movies of the 1930's is the number of young actors who would become very famous in the next two decades and headline movies of their own.  I just watched "A Feather in Her Hat", made in 1935.  I had never heard of it, but I started seeing all these familiar faces and was intrigued.  Basil Rathbone, Billie Burke and David Niven among them.

A well known stage actress, Pauline Lord, plays a cockney woman who has a plan to raise her son to be a gentleman.  The title comes from her penchant for wearing feathers on her hats and the play on words, a feather in your cap.  Her plan works.  Her son becomes involved with a wealthy theater family and becomes a successful playwright. He was certainly the feather in her hat.

A movie worth watching and of course lots of the fashion of the day.  Some outrageous sleeves on some of the gowns and some lovely blouses.  And of course, the hats.

I felt as if I had a feather in my hat the other day when I finally made the perfect peach tart.  I kept trying to find the best way to bake it with a creamy filling and the perfect crust.  I think I've got it.

Perfect Peach Tart


makes 1-10" tart


tart shell


1 cup all-purpose gluten-free flour
1/4 tsp. xanthan gum
1/2 tsp. salt
1/8 cup cane sugar
4 oz. very cold butter, cut into 1/2" pieces
1/4 cup ice water


Sift together the dry ingredients.  Working quickly, use your fingers or a pastry blender to combine the butter with the flour mixture.  Sprinkle over the ice water and bring the dough together.  Flatten the dough with the palm of your hand, scrape it together and repeat a couple of times.  Form into a flat disc and wrap in cling film.  Chill in the fridge for at least an hour.


Filling


1 tub mascarpone cheese
3 tbs. cane sugar
zest and juice of one lemon
3 ripe yellow peaches, cut into slices and macerate in 3 tbs. sugar and the juice of a lemon

Mix the cheese, sugar and lemon together until creamy.



Pre-heat the oven to 400 degrees


The best surface to work on with pastry dough is marble.  You can buy a marble slab for about $30 at Sur la Table.  Well worth it for making dough.  Roll the chilled dough to fit a 10" tart pan.  Use a little flour mixed with sugar to roll in, it helps keep the dough from sticking.  Carefully fit the dough into the tart pan and trim the edges by rolling over it with your rolling pin.  These dough bits make tasty little cookies.  Gather them together, roll out in sugar and cut with a round fluted 2" cutter. Bake for 8 minutes until golden.

Spread the cheese mixture in the bottom of the prepared tart shell.  Arrange the peaches around the edge of the tart and overlap in a rose pattern in the center.  Drizzle over any peach juices.

Bake in the bottom part of the hot oven for 35-45 minutes until the tart shell is golden brown and the cheese is puffed up.  Remove to a cooling rack and let cool completely before unmolding.


Serve with a dollop of creme fraiche.


A feather in my hat, the perfect peach tart.


To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.