The recipe for peach tart is an old one. Italian recipes may use
pine nuts in the crust, a classic ingredient. Other recipes use almond
paste or ground almonds in the filling. More recent recipes have a
cheesecake-like filling with peaches arranged on top. No matter how you
make it, peach tart is a treat.
My mother used to make peach tart and never used a recipe. The base of her tart was a "short" dough, high in butter, pressed into a rectangular pan. Then she peeled fresh peaches, cut them into slices, and arranged them in rows on top of the dough. To thicken the juice that accumulated during baking, she sprinkled the peaches with sugar and uncooked tapioca. I remember the tapioca clearly. Like most young children, I did not like white specs mixed in with the fruit.
Peach tart is still a popular dessert. The Joy of Baking website has posted a recipe for it and, interestingly, the peaches are not peeled. Instead, they are washed and rubbed with a cloth to remove excess fuzz.
You can use shortbread, a mixture of butter, brown or white sugar, and flour, for the crust. Or you may make a classic Pate Brisee crust. Martha Stewart has posted a recipe for it on her website. The dough is made in a food processor and ingredients include flour, salt, sugar, and ice water, which makes the dough flaky.
To save time, I use refrigerated pie crust. There are two crusts in a package and I freeze the second one for another time. This rustic tart looks and tastes professional. You may serve it plain or top it with sweetened whipped cream, vanilla ice cream or frozen yogurt.
Ingredients
1 refrigerated pie crust
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup granulated sugar
3 tablespoons Wondra flour
About 2 1/2 cups fresh peaches, peeled and sliced
1/2 cup fresh raspberries
Method
Unroll crust carefully and lay on nonstick aluminum foil. Whisk cinnamon, salt, sugar, and Wondra flour together. Add sliced peaches and toss gently. Spoon peaches in the center of the crust, leaving a two-inch border. Fold the edge of the crust over the peaches, pleating as necessary. Scatter raspberries over peaches. Transfer tart to a jelly roll pan. Bake at 425 degrees, on center oven rack, for 30-35 minutes. Cover rim with strips of foil if it browns too quickly. Serve warm. Makes 6 servings.
My mother used to make peach tart and never used a recipe. The base of her tart was a "short" dough, high in butter, pressed into a rectangular pan. Then she peeled fresh peaches, cut them into slices, and arranged them in rows on top of the dough. To thicken the juice that accumulated during baking, she sprinkled the peaches with sugar and uncooked tapioca. I remember the tapioca clearly. Like most young children, I did not like white specs mixed in with the fruit.
Peach tart is still a popular dessert. The Joy of Baking website has posted a recipe for it and, interestingly, the peaches are not peeled. Instead, they are washed and rubbed with a cloth to remove excess fuzz.
You can use shortbread, a mixture of butter, brown or white sugar, and flour, for the crust. Or you may make a classic Pate Brisee crust. Martha Stewart has posted a recipe for it on her website. The dough is made in a food processor and ingredients include flour, salt, sugar, and ice water, which makes the dough flaky.
To save time, I use refrigerated pie crust. There are two crusts in a package and I freeze the second one for another time. This rustic tart looks and tastes professional. You may serve it plain or top it with sweetened whipped cream, vanilla ice cream or frozen yogurt.
Ingredients
1 refrigerated pie crust
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup granulated sugar
3 tablespoons Wondra flour
About 2 1/2 cups fresh peaches, peeled and sliced
1/2 cup fresh raspberries
Method
Unroll crust carefully and lay on nonstick aluminum foil. Whisk cinnamon, salt, sugar, and Wondra flour together. Add sliced peaches and toss gently. Spoon peaches in the center of the crust, leaving a two-inch border. Fold the edge of the crust over the peaches, pleating as necessary. Scatter raspberries over peaches. Transfer tart to a jelly roll pan. Bake at 425 degrees, on center oven rack, for 30-35 minutes. Cover rim with strips of foil if it browns too quickly. Serve warm. Makes 6 servings.
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