When peaches are in season I enjoy these juicy and fragrant fruits, as they are – fresh.
Then, I am starting to think: what else can I make with them? Cook fruits on a grill, broil for a dessert, make a crumble or salsa, prepare a peach jam and, of course, bake something delicious, like a cake or a tart.
I love tarts. I like the simplicity of their preparation as well as the melt in your mouth taste of pastry.
Peach tart is so good that I have already baked it twice this season. The first one I prepared with yellow peaches, and the second time I used fruits with white flesh. The tart with white peaches turned out delicious, but not as good as with yellow ones. The color of the baked fruits was not as interesting, and, most importantly, the delicate taste of white peaches was not enhanced after baking. So, bright and flavorful yellow peaches are more appropriate and desirable, at least, for this recipe.
The tart with peaches was wonderful! The taste and aroma of the fruits combined with almonds and crumbly dough created a delicious harmony.
This lovely desert is sure to make your day as bright as the peaches.
- 1 portion Pâte Sucrée
- 2 large firm yellow peaches
- 2-3 tbsp. sugar (depends on acidity of peaches)
- 2 tbsp. butter
- 2 tbsp. Jam (any kind)
- 2-3 tbsp. sliced or slivered almonds
- Powdered sugar for serving or peach (apricot) jam for glazing
For Pâte Sucrée:
- 1 ¼ – 1 ½ cup flour (I used 1 ½ c.)
- 2 tsp. sugar
- ½ t.s. salt
- 1 stick butter, cut on small pieces
- 3-8 Tbs. ice water
In a big bowl mix together flour, sugar and salt. Add butter. Work with your fingers to make crumbles.
Slowly, spoon by spoon, add water, firming a ball.
Pulse flour, sugar and salt in a food processor. Add butter. Blend until the mixture resembles coarse meal. Spoon by spoon add water.
If dough is too sticky add some flour. If it is too crumbly add some water. Dough should be soft and elastic.
Gather dough into a ball.
Flatten it into a disk, cover with plastic wrap and put in a fridge.
Meanwhile make the filling. Cut peaches on ¼” slices.
Preheat oven to 360 F (180 C).
Roll the dough between two pieces of plastic wrap or wax pepper into 12” round.
Transfer it onto ungreased tart form.
Prick the bottom of the dough shell with a fork.
Glaze it with melted jam. (You can melt jam in a microwave for a few seconds).
Arrange peach slices on top. Sprinkle with sugar, then with almonds. Top peaches with tiny pieces of butter.
Bake 40-50 minutes or until crust is golden and peaches are slightly golden.
Remove from the oven, let stay for 5-7 minutes. Glaze with melted peach (or apricot) jam or dust with powdered sugar just before serving.
Serve as is at room temperature or warm, or add a dollop of whipped cream, ice cream, or crème fraiche (cream fresh).
Enjoy the world!