Fresh Peach Tart
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 servingsPrep
20 minCook
30 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the crust: | |||
| 177 | ml |
whole-wheat pastry flour
or white flour |
|
| 177 | ml |
almonds
slivered or sliced, lightly toasted in a pan for about 8 minutes, or in the oven under 350 F, about 15 minutes |
|
| 45 | ml |
brown sugar, light
packed |
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
butter, unsalted
cold, cut into small pieces |
|
| 3E+1 | ml |
canola oil
or light olive oil |
|
| 3E+1 | ml |
water
iced, or as needed |
|
| For the filling: | |||
| 680.4 | g |
peaches
evenly sliced, about 3/4- inch thick, 4 to 5 peaches |
|
| 3E+1 | ml |
strawberry jam
or apricot jam, or raspberry jam |
|
| 15 | ml |
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.
