This dessert is delicious because it is Made with plenty of peaches and a flaky pie crust. This peach tart recipe is foolproof and straightforward, even for inexperienced bakers. To round out the meal, have some ice cream, tea, or a cup of coffee.
It’s in the spring that you’ll find delicious fruits like peaches, apricots, and plums. When it comes to baking, there’s no better time of year than now to create mouthwatering tarts like this rustic peach tart that will have you yearning for more.
Apple tart is one of the best baking recipes I’ve come across. When it comes to pie dough, I use Jacques Pepin’s recipe, which produces the most excellent and flakiest crust I’ve ever had.
You can use canned peaches for the peach fillings if you like, but I don’t recommend it. When fresh peaches are in season, you should undoubtedly take advantage of the opportunity to make the most of them. You can also caramelize the standouts for the filling if you want a sweeter filling.
The fact that this French Tarte peach is not overly sweet allows you to fully appreciate the natural sweetness of the peaches, which is one of my favorite aspects of it.
The secret to making the tart really delicious is to sprinkle some sugar on the peaches before baking them in the oven. Every bite is a breath of fresh air and pure pleasure.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 196 calories.
With this recipe, what are its complementary dishes?
Serving this dessert with ice cream and your favorite coffee or tea is the ideal way to enjoy it. If you’re planning an afternoon tea party, I propose the recipes below for your consideration.
- PINA COLADA QUICK BREAD
- CHEESECAKE BANANA BREAD
- MADELEINE RECIPE
- COFFEE ICE CREAM
- 1 pinch salt
- 1/3 cup ice water
- powdered sugar, optional
- 1 1/2 cups all-purpose flour
- 1 1/2 sticks (6 oz. / 170 g) cold unsalted butter, cut into 1/2-inch pieces, plus 2 tablespoons melted butter
- 1/8 teaspoon salt
- 1 1/2 lbs. (0.6kg) fresh peaches
- 4 tablespoons granulated white sugar
- Preheat the oven to 400 degrees Fahrenheit (207 degrees Celsius).
- After 2 minutes of mixing at low speed, add ice water gradually until the dough forms into a ball, then remove the paddle attachment and paper into a log.
- After a few minutes of kneading on a lightly floured surface, the dough should begin to hold its shape. It is best to work with a lightly floured surface and roll out the dough into an about 16 to 17-inch circular. Set aside a large baking sheet that has been lined with parchment paper. Transfer the dough to the baking sheet by rolling it around the rolling pin.
- Peach Filling: Wash and wipe the peaches to remove any fuzz if necessary before using. Slice the peaches into 1-inch thick slices by halving them and removing the pits. Toss the peach slices in a large mixing bowl with the salt until well combined. Then gently toss in 3 tablespoons sugar until everything is well-combined. Spread peach slices on the pastry, positioning them as close together as possible without interfering with each other’s layers of skin too much. Leave a two-inch-wide border around the outside of the container. To finish the pastry, make a gentle fold up and over the peaches, pleating as required. Make sure that any cracks in the pie are sealed.
- The tart should be baked for 1 hour until the peaches are tender and golden and the crust is golden and cooked through. The tart should be cooled down before serving. Optional: sprinkle with powdered sugar before serving.
- Adapted from the Joy of Baking, this filling recipe is delicious.