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PEACH TART

This is the best way to showcase peaches at their best. Juicy, sweet and satisfying to finish your meal and call it a day.
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Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Servings: 4 to 6
Calories:

Equipment

  • 8" fluted removable tart pan, rolling pin

Ingredients  

Dough

  • Use ½ recipe of the Pâté sucrée See note
  • 6 Tablespoon apricot jam

Filling

  • 6-8 small or 4-6 large peaches
  • ½ cup apricot jam
  • 3 Tablespoon melted butter
  • 1 teaspoon cinnamon
  • ¼ teaspoon freshly and finely grated nutmeg
  • ¼ teaspoon salt (prefer pink salt)

Instructions

Dough

  • Roll out the dough in between two Parchment paper or plastic wrap.
  • Remove the top covering and invert into the 8” removable bottom tart pan.
  • Gently press the bottom and sides of the dough.
  • Run your fingers on top of the parchment or plastic wrap to smooth and remove any trapped air in between the pan and the dough.
  • Roll the rolling pin slowly on top of the pan removing extra dough leaving you a neat and beautiful edge.
  • Spread the apricot jam and put it in the fridge as you prepare the filling.

PEACH TART

  • Preheat the oven to 350F°
  • Slice the peaches into ¼ inches and arrange them neatly in the prepared tart shell. 
  • In the oven and bake for 25 minutes.
  • Puree or blend the apricot jam until very smooth.
  • Add all the remaining ingredients and whisk to combine thoroughly.
  • After 25 minutes of baking, Brush the apricot mixture on top of the peaches.
  • Continue baking for another 35 minutes or more, until the tart shell is nicely brown and the filling is bubbling.
  • Let it cool completely before serving to help set the juices.

Notes

Note: Visit my previous post for the PÂTÉ SUCRÉE( SWEET DOUGH) recipe
Pâté Sucrée( sweet dough)
Category: Dessert
Cuisine: American
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