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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
Course: Dessert
Cuisine: American
Calories:
Ingredients Equipment Method Notes

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)

Equipment

  • 8" fluted removable tart pan, rolling pin

Method
 

Dough
  1. Roll out the dough in between two Parchment paper or plastic wrap.
  2. Remove the top covering and invert into the 8” removable bottom tart pan.
  3. Gently press the bottom and sides of the dough.
  4. 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.
  5. Roll the rolling pin slowly on top of the pan removing extra dough leaving you a neat and beautiful edge.
  6. Spread the apricot jam and put it in the fridge as you prepare the filling.
PEACH TART
  1. Preheat the oven to 350F°
  2. Slice the peaches into ¼ inches and arrange them neatly in the prepared tart shell. 
  3. In the oven and bake for 25 minutes.
  4. Puree or blend the apricot jam until very smooth.
  5. Add all the remaining ingredients and whisk to combine thoroughly.
  6. After 25 minutes of baking, Brush the apricot mixture on top of the peaches.
  7. Continue baking for another 35 minutes or more, until the tart shell is nicely brown and the filling is bubbling.
  8. 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)