Cinnamon Peach Tart
Submitted by bud4100
Fresh peach tart with a buttery cinnamon shortcrust and glossy apricot glaze. Hand-creamed dough baked blind, then filled with ripe peach slices for an elegant French-style dessert.
YIELD
12 servingsPREP
40 minCOOK
20 minREADY
80 minThis peach tart is San Francisco masterchef-caliber baking that’s completely doable at home. The crust is a cinnamon-spiked shortcrust made by hand-creaming butter into flour and sugar right on your work surface, old French patisserie style.
That hand-creaming method gives you more control than a food processor. You can feel when the butter is fully incorporated and stop before the dough gets overworked. The cinnamon in the crust is bold, not background, and it pairs with ripe peaches the way warm spice and stone fruit always should.
The shell bakes blind with foil until golden, then gets filled with fresh peach sections arranged snugly in concentric circles. A brushed-on apricot glaze gives everything a gorgeous shine and a little extra sweetness that bridges the cinnamon crust and the fresh fruit.
Pro Tips
- Chill the dough a full 30 minutes before rolling. It firms the butter back up and prevents shrinking in the oven.
- Use freestone peaches if you can find them. The pit separates cleanly from the flesh, making sectioning much easier.
- The apricot glaze should be simmered until clear, not just warm. This cooks out the cloudiness and gives you that bakery-window shine.
- Arrange peach slices tightly. They shrink slightly as they sit, so pack them close.
Variations
- Swap peaches for nectarines or ripe plums when peach season winds down.
- Add a thin layer of almond frangipane between the crust and fruit for a richer tart.
- Sprinkle toasted sliced almonds over the glaze while it’s still tacky.
Ingredients
Directions
Form a large ring of flour on your work surface.
In the center of the ring of flour make a mound of sugar, baking powder, and cinnamon; also make a mound of butter cut into small squares.
With the palm of your hand, cream the butter and add to the sugar mixture while continuing to cream.
Push the flour into the center and blend with the butter/sugar mixture into a coarse meal.
Add all the water, press to mix in the water, then work the dough into a ball with the palms to an equal consistency having no dry spots.
Roll out one 10-inch tart shell on the floured work surface.
Chill about half an hour.
Place the shell into a pie pan, or tart pan and mold a piece of aluminum foil in the pan.
Bake in 350℉ (180℃) F preheated oven for 15 to 20 minutes until golden brown.
Apricot Glaze: Combine jam, sugar and water in a heavy saucepan.
Mix well, bring to a boil, then simmer until clear.
Peach Filling: Cut each peach into eight sections and arrange snugly in baked tart shell.
Lightly brush apricot glaze over all peaches and serve.
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