It feels like we’re running out of time to enjoy summer and here comes the fall. One of the best things happening every summer, farmers market! It is the only place I can get fresh fruits and vegetables directly from the farmer. It gives a connection between what we put to our table and where it came from, it feels good, really.
A big basket of peaches, nectarines, and plums is a perfect gift summer could give us. I enjoy them fresh and the rest turns to pies and tarts; grill them as a side dish for meat or add on to elevate any salad. You can poach them too for ice cream topping; as a sweetener to plain yogurt or porridge and a great topping for pancakes or filling to make a cake.
I hope you’re enjoying all of them as much as I do.
The peach tart is another easy dessert to make. There’s no precooking of the filling or pilling or prebaking. Use apricot jam to ease preparation and to give extra sweetness aside from the fruit itself……… showcases peaches at their best.
Using the Pâté sucrée in this recipe for 8” fluted tart pan, I used almost all the dough. I didn’t mind having a thicker crust, because the crust itself is really good.
- 8" fluted removable tart pan, rolling pin
- Use ½ recipe of the Pâté sucrée See note
- 6 Tablespoon apricot jam
- 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)
- 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.
- 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.