It feels like we’re running out of time to enjoy summer and here comes the fall. Every time, I go to the farmers market I always come home with a big basket of peaches, nectarines and plums. 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. I love poaching them too for my ice cream; as a sweetener to plain yogurt and a great topping for pancakes or filling to make a cake.
Have you noticed it? all stone fruits taste so great this year, sweet and juicy compared from the previous years, I don’t have any complaints at all:) – I hope you’re enjoying all of them as much as I do.
Peach tart is another one easy dessert to make. There’s no precooking of the filling or pilling or prebaking. Just use apricot jam – to ease preparation and to give extra sweetness aside from the fruit itself……… It is superb! I love it, it 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. We all enjoyed it very much at home.
- 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.