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Fresh Peach Tart

 
Fresh Peach Tart
82

Fresh peaches fill into an almond and flour crust, the sweetness, slightly sourness, and refreshing taste from the peaches go very well with the nutty crusty. It's a light, fruity and delicious dessert that fits a hot summer day wonderfully!

Yield

8

servings

Prep

20

min

Cook

30

min

Ready

100

min

Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

For the crust:
¾ cup whole-wheat pastry flour
or white flour
¾ cup almonds
slivered or sliced, lightly toasted in a pan for about 8 minutes, or in the oven under 350 F, about 15 minutes
3 tablespoons brown sugar, light
packed
¼ teaspoon salt
2 tablespoons butter, unsalted
cold, cut into small pieces
2 tablespoons canola oil
or light olive oil
2 tablespoons water
iced, or as needed
For the filling:
1 ½ pounds peaches
evenly sliced, about 3/4- inch thick, 4 to 5 peaches
2 tablespoons strawberry jam
or apricot jam, or raspberry jam
1 tablespoon turbinado sugar
or brown sugar,for sprinking
*

Directions

For the crust:

Coat a 9-inch round tart pan with a removable bottom with cooking spray or similar capacity rectangular pans.

Add toasted almonds into food processor, pulse until finely ground.

Combine whole wheat pastry flour, ground almonds, sugar and salt in a food processor, pulse until well mixed.

Add butter and oil, pulse until incorporated.

Add ice water and pulse until the dough almost forms.

Turn dough out into prepared pan (it will be crumbly), spread evenly and press firmly into bottom and all the way up the sides to form a crust.

Use a fork to pierce bottom of tart.

Put crust into freezer, freeze about 10 to 15 minutes.

Preheat oven to 400℉ (200℃).

Bake crust until set and the edges are beginning to brown, about 15 minutes.

Let cool on wire rack for about 15 minutes.

For the filling:

Spread strawberry jam evenly over the bottom.

Arrange peach slices neatly over tart.

Sprinkle some sugar on top.

Put in the oven, bake for 15 to 20 minutes.

If the edges turn into too brown, half the baking, use foil paper to wrap the edges to prevent from burning.

Transfer onto a wire rack, let cool completely.

Serve.

 

* not incl. in nutrient facts

Reviews

+2

about 6 years

Absolutely delicious! The recipe itself was so easy to follow, loved the almond and flour crust that really brought the nice toasted and nutty taste; the peaches were slightly sour, still sweet, very juicy and tender, which gave the tart fruity and refreshing flavors. Every ingredient in this recipe seemed just right balanced, an excellent dessert in summer, especially right now it's the peach season~

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Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 21645% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 78mg 3%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 10%
Sugars g
Protein 7g
Vitamin A 7% Vitamin C 10%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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